Apple and blueberry crumble

Preparation time: 5 minutes
Cooking time: 20 minutes
Ingredients:

3 Granny Smith apples (peeled and sliced)
150g fresh blueberries
75g Demerara (brown) sugar
Pinch of ground cinnamon
4 whole star anise
Small pinch of sea salt
200g salted butter
50g oatmeal
75g plain flour
50g muscovado sugar
Ingredients for the honeycomb
mousse:
90g caster sugar
30g liquid glucose
1 tablespoon of acacia honey
5g bicarbonate of soda
100g mascarpone cheese
50g icing sugar


Featured in:
October 2011

METHOD
To make the honeycomb, place the sugar, honey and glucose in a deep bottom pan and cook to 163C. Add the bicarbonate of soda and mix well. Quickly pour the honeycomb in a tray lined with baking parchment and let it cool completely. When cold, break the honeycomb in small pieces and mix with the mascarpone and icing sugar. Refrigerate for 2-3 hours.

In a non-stick pan melt 50g of butter, add the star anise, cinnamon, apple and cook on medium for 1 minute. Add the Demerara sugar and pinch of salt and cook for 1 more minute. Eliminate the star anise, mix the apples with the blueberries and place them in four stainless steel rings.

In a separate bowl mix the butter, flour, sugar and oat and divide between the four rings, grill on medium heat for 5-7 minutes. Serve with the mousse and apple cooking liquid.



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