Mary Berry’s mini apple, apricot and hazelnut crumbles

Name: Mary Berry's Mini Apple, Apricot, and Hazelnut Crumbles
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: British
Ingredients: 900g Granny Smith apples, peeled and cubed; 175g dried apricots, snipped into small pieces; 100ml apple juice; 100g turbinado sugar (for fruit mixture); Extra turbinado sugar (for topping); 100g all-purpose flour; 50g cold butter, cubed; 30g chopped hazelnuts

Dive into the cozy warmth of autumn with Mary Berry’s Mini Apple, Apricot, and Hazelnut Crumbles, a dessert that encapsulates the essence of comfort food with its delightful mix of flavors and textures. This recipe, a testament to Mary Berry's culinary genius, is not just a sweet treat but a celebration of seasonal ingredients that bring people together.

Brief Description of the Recipe

Mary Berry’s mini crumbles are an ingenious blend of tart Granny Smith apples, sweet dried apricots, and the crunch of hazelnuts, all under a blanket of golden-brown crumble topping. The contrast between the soft fruit and the crispy topping creates a symphony of textures that is a joy to eat. This dessert is versatile enough to be served at a casual family dinner or a more formal gathering, making it a staple in your autumn and winter recipe collection.

Cultural or Historical Context

Crumbles have a cherished place in British cuisine, traditionally seen as a comforting dessert during the colder months. Mary Berry, a revered figure in the world of baking and cooking, adds a twist to the classic apple crumble with the inclusion of apricots and hazelnuts, lending a unique flavor profile and a nod to the adaptability of traditional recipes to personal tastes and seasonal ingredients.

Ingredients List

For a serving size that accommodates six using size 1 (5fl oz/150ml) ramekins, you'll need:

Granny Smith apples, peeled and cubed (900g)
Ready-to-eat dried apricots, snipped into small pieces (175g)
Apple juice (100ml)
Turbinado sugar (100g for the fruit mixture and extra for the topping)
All-purpose flour (100g)
Cold butter, cubed (50g)
Chopped hazelnuts (30g)

If you're catering to a larger group, simply adjust the quantities as per the recipe's guidelines.

Preparation Instructions

The crumbles are prepared by first simmering the apples and apricots with apple juice and sugar until just soft. A crumbly topping is then made by rubbing butter into flour, mixing in sugar and hazelnuts, and sprinkled over the fruit. The ramekins are baked until the topping is golden and the fruit mixture is bubbling, creating a delightful contrast of textures.

Storage and Reheating

These crumbles are best enjoyed fresh from the oven but can be stored in the refrigerator and reheated for serving, ensuring you can savor this delicious dessert even on a busy weeknight.

Nutritional Information

A detailed breakdown wasn't provided, but it's clear that this dessert offers a mix of carbohydrates, fats, and proteins, with the fruit contributing vitamins and fiber.

Frequently Asked Questions (FAQ)

Can I use other types of apples or nuts? Yes, feel free to experiment with different apple varieties and nuts according to your preference or what's available.

Can this recipe be made into one large crumble? Absolutely. Adjust the baking dish size and time accordingly, as indicated in the recipe details.

Savor the essence of comfort food with Mary Berry’s mini crumbles, a dessert that perfectly combines the tartness of apples, the sweetness of apricots, and the nutty crunch of hazelnuts under a crispy topping. For the full recipe and more delightful dishes from Mary Berry, explore her collection of recipes that promise to bring warmth and joy to your table.