Summer Berry & Blackcurrant Pavlova

Prep time: 10mins
Cooking time: 20mins
Total time: 30mins

Serves: 8 people

INGREDIENTS

Filling:

2 bramley apples, peeled, cored and cut into 3cm chunks
3 tbsp granulated sugar
1 tbsp lemon juice 170g blackcurrants

For the Crumble:

125g plain flour
50g porridge oats
50g light brown soft sugar
100g unsalted butter, chilled and cut into cubes 50g chopped nuts (hazelnuts)
Pinch vanilla powder (optional)
1 tbsp demerara sugar Vanilla ice cream or custard

 

 * Blackcurrants in this recipe were kindly provided by British Frozen Fruits

** Mary Berry cake stand pictured was kindly provided by Lakeland

 

METHOD

Preheat the oven to 200˚C (180˚C fan) / 390F / Gas Mark 6.

Toss the apples and pears with the sugar, lemon juice and a pinch of salt.

Stir through the blackcurrants, then scatter in an ovenproof dish (approximately 1 litre in volume) or individual ramekins.

For the crumble, mix the flour, oats, sugar and a pinch of salt in a separate bowl.

Using your fingers, rub in the butter until the mixture resembles breadcrumbs with a few bigger chunks. Stir through the nuts and vanilla powder (if using).

Flatten out the fruit as much as possible using the back of a spoon, then scatter the crumble on top.

Sprinkle over the demerara sugar and bake until golden – 40 minutes for a large crumble or 25-30 minutes if using ramekins.

Allow to cool for at least 10 minutes before serving, with lashings of double cream, ice cream or custard, if liked.

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