MINI APPLE & BLUEBERRY CRUMBLES

Crumbles are great because they are easy and flavorful. They are delicious, comforting and the perfect bite for dessert AND breakfast! This version of apple and blueberry crumbles is not too sweet and the thing I like best is the addition of lemon rind to the fruits, for a little zing.

Dessert for breakfast is as legit as cereal for dinner :D

You can also add some roasted slivered almond or pecans, if you like.

Ingredients:

(Yields 12 mini crumbles)

100g all purpose flour
25g icing sugar
45g unsalted butter, chopped
1 egg yolk
Approximately 1.5 tsp iced water
1/2 small apple, grated coarsely
1/4 cup fresh blueberries, cut into quarters
1/2 tsp ground cinnamon
1 tsp finely grated lemon rind

Preheat oven to 180°C and grease a 12-hole mini muffin tray.
Pulse sifted flour, sugar and butter in food processor til crumbly. I didn't have one so I just mixed them using hand.
Add egg yolk and enough of the ice water to make the mixture into a soft dough.
Shape one-quarter of the dough into thick sausage, wrap in cling wrap and freeze for 45 mins.
Roll remaining dough to about 4mm thickness, cut into 6cm rounds (I used a small glass to cut) and press dough into the muffin tray holes. Refrigerate for 15 mins.

Cut and press dough into the mini muffin tray holes.
Meanwhile, combine apple, berries, cinnamon and rind in a bowl.

Make the filling by combining the grated apple, berries, ground cinnamon and grated lemon rind.
Divide the filling among the pastry cups. Coarsely grate frozen dough over filling.

Coarsely grate frozen dough over the filling.
Bake in the preheated oven for about 20 mins. Stand for 5 mins before transferring to a wire rack to cool.

Cheryl

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