By Laura Davis|
September 12, 2021|
2 mins read
A super simple dessert recipe that puts the apple and blackberries that are coming into the season to good use.
Mixing Bowl, Measuring Scales, Measuring Spoons, Chopping Board, Sharp Knife, Saucepan, Baking Sheet.
Pastry: 200g Plain White Flour
2 tbsp Icing Sugar
1 tsp Cinnamon
60ml Extra Virgin Olive Oil
4.5 tbsp Cold Water
Pinch of Sea Salt
Filling: 3 Granny Smith Apples – Peeled, Cored, and Thinly Sliced
150g Blackberries, Washed
2 tbsp Cornflour
3 tbsp Soft Light Brown Sugar
½ tsp Cinnamon
½ tsp Vanilla Extract
2 tbsp Cold Water
Pre-heat your oven to 200oc.
Mix together the flour, icing sugar, salt and cinnamon in a large mixing bowl. Add in the olive oil and using your hands, work in the oil until you get a breadcrumb consistency.
Add the water one tablespoon at a time (you may find you need a little more or less depending on the absorbency of the flour you are using) and using your hands, bring together to form a dough ball that shouldn’t be sticky.
Roll out the dough onto a sheet of non – stick baking parchment, forming the dough into a circle that is ½ cm thick.
Chill the dough in the fridge for 30 minutes.
Meanwhile, make the filling by adding all the filling ingredients to a saucepan (except the blackberries). Bring to a boil, stirring frequently so the apples become coated in the mixture, then reduce to a low heat. Simmer for 10 – 12 minutes until the mixture has thickened, stirring throughout to avoid it sticking. You are looking for a coating consistency on the apples that isn’t runny.
Remove the pastry from the fridge and place on a baking tray lined with parchment paper. Arrange the apple filling in the centre of the pastry, leaving about 5 – 7cm around the edges.
Add the blackberries to the pan the apples have just been in and coat with any of the remaining mixture and arrange these on top of the apples.
Carefully and slowly, bring in the pastry sides, to encase the filling in the pastry. Don’t bring the pastry in too far though as you still want the majority of the filling to be showing.
Brush the edges of the pastry with water and sprinkle with sugar for an extra crunchy crust.
Bake in the oven for 30 minutes or until the crust is golden. This is best enjoyed whilst still warm.