Helen Jackson's crumble recipes - 14 June
Chocolate and raspberry crumble cupcakes
Apple and blueberry shortcake crumbles
Chocolate and Raspberry Crumble Cupcakes
Time: 30 min
1/4 cup flour
1/4 cup brown sugar
1 Tbsp cocoa
1/4 cup chocolate bits
125g butter, at room temperature
1 cup sugar
2 cups flour
2 tsp baking powder
3/4 cup milk
1/4 cup cocoa
1/4 cup raspberry jam
Preheat oven to 180C. Line a 12 cup muffin pan with paper cases or grease. Make the topping by rubbing 25g butter into combined flour, brown sugar and cocoa until mixture is crumbly. Mix in chocolate bits and then set aside.
Beat butter with sugar until pale add creamy. Add eggs one at a time, beating after each addition.
Sift in flour, baking powder, cocoa and gently mix in milk.
Half fill muffin pans with batter and then add a small dollop of raspberry jam, top with remaining batter.
Sprinkle crumble topping over each cake.
Bake for 12-15 minutes until cakes are springy to the touch. Cool on a cake rack.
TIP: To make these cupcakes glam; change jam to whole raspberries and change icing to dark chocolate ganache.
Apple and Blueberry Shortcake Crumbles
Time: 60 mins
4 cooking apples, peeled and chopped
1/2 cup sugar
1/2 tsp ground cardamom
3 sheets (450g) sweet shortcrust pastry
60g butter, well chilled
1/2 cup flour
1/2 cup rolled oats
1/4 cup coconut
1/2 cup chopped macadamia nuts
1/2 cup blueberries (frozen is fine)
Place apples in a saucepan with 2 tablespoons of the sugar, cardamom and 2 tablespoons of water. Cover and place over a medium heat, cook gently until apples are tender. Set aside to cool.
Line a tray of 12 non stick muffin cups with pastry and refrigerate until needed.
Preheat oven to 180 C. Place butter, flour, coconut and remaining sugar in a bowl and rub in butter until mixture resembles crumbs and then mix in macadamia nuts.
Spoon cooled apple over the pastry cups and then sprinkle over blueberries. Cover with topping and bake until pastry is crisp and topping golden.
TIP: you can also use almonds or hazelnuts in this topping.