Categories
 10Mins Prep Time |
 25 Mins Cook Time |
 Skill Level |
people
Ingredients
Crumble topping
- 120 grams Plain Flour
- 60 grams Caster Sugar
- 60 grams Unsalted butter cut into pieces
Fruit compote
- 300 grams Braeburn apples
- 30 grams Unsalted butter
- 30 grams Demerara sugar
- 115 grams Blackberries
- ¼ teaspoon Ground Cinnamon
- Vanilla ice cream to serve
- 700 milliliters Sloe gin
Cooking Instructions
- To make the sloe gin syrup, pour the gin into a large, heavy-based saucepan and bring to the boil, then turn down the heat to a steady simmer. Reduce the gin by three quarters – it takes about 1 hour on a low heat. Near the end, taste for sweetness, adding a little caster sugar if needed. This makes about 200ml rich dark syrup.
- Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
- Add 60g unsalted butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy.
- Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
- For the compote, peel core and cut 300g Braeburn apples into 2cm dice.
- Put 30g unsalted butter and 30g demerara sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel.
- Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
- Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
- Serve with cream and the sloe gin syrup.