Sloe gin crumble
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This is the perfect Autumnal dessert bursting with seasonal flavours.
Categories
10Mins Prep Time
25 Mins Cook Time
Skill Level
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Ingredients

Crumble topping
Fruit compote
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Cooking Instructions

  1. 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.
  2. Heat oven to 190C/170C fan/gas 5. Tip 120g plain flour and 60g caster sugar into a large bowl.
  3. 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.
  4. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.
  5. For the compote, peel core and cut 300g Braeburn apples into 2cm dice.
  6. 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.
  7. Stir in the apples and cook for 3 mins. Add 115g blackberries and ¼ tsp ground cinnamon, and cook for 3 mins more.
  8. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.
  9. Serve with cream and the sloe gin syrup.