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

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