Mini crumble pies
- 300g of shortcrust pastry
- 4 tablespoons of our Blackcurrant Preserve
- 3 good-sized eating apples that are peeled, cored and chopped into 1cm pieces
- 1/2 teaspoon of cinnamon
- 100g of cold butter cut into cubes
- 100g of plain flour
- 40g of Demerara sugar
- Pinch of salt.
For the pastry- roll out the pastry onto a lightly floured surface and cut into rounds using a cutter, then use these to line a muffin tin. Blind bake for 15 minutes at 170c fan-assisted, then remove from the oven and leave to cool in the tins.
For the filling- warm a medium-sized non-stick pan on the hob with the preserve, chopped apples, cinnamon and 1 tablespoon of water. Cook on a low heat for approximately 20 minutes until the fruit has softened, adding a little more water if required to keep the consistency syrupy.
For the crumble topping- combine the flour, butter, sugar and salt together in a large bowl with your fingers until you achieve a sandy crumble texture. Fill each pie case with the jam filling and cover with the crumble topping, then brown under a fan grill until the crumble has browned and serve with clotted cream
Buy the products used in this recipe
Scottish Blackcurrant Preserve
Once described as 'the noblest of conserves' this rich deeply coloured preserve doesn 't disappoint. ...View