MIXED BERRY & APPLE CRUMBLE SHORTCAKE
MAKES 15 / PREPARATION 15 MINUTES / COOKING 50 MINUTES
These were such a success the first time I made them they have quickly become a favourite – a brilliant bake-and-take dessert to bring along on your camping trip. When berries aren’t in season, feel free to use frozen ones.
3 Granny Smith apples, peeled, cored,
chopped into 2cm pieces 300g butter, softened
1⅓ cups caster sugar
1 tablespoon vanilla extract 125g punnet blueberries 125g punnet blackberries
1 teaspoon cornflour
2½ cups flour
2 teaspoons baking powder
¾ cup sliced almonds
Put the apples in a large, deep frying pan with 20g of the butter, ⅓ cup of the caster sugar and vanilla extract and cook over medium heat for 5 minutes.
Add the berries and cook for 5 minutes, then mix the cornflour with 1 teaspoon water, add to the berries and stir to combine. Cook for 5 minutes more, stirring occasionally, then remove from the heat and allow to cool.
Preheat the oven to 180˚C and line a 26cm x 23cm baking tin with baking paper.
In a food processor, whiz the remaining butter with the flour, remaining 1 cup caster sugar and baking powder until it starts coming together in big clumps.
Tip three-quarters of the mixture into the prepared tin and smooth firmly with the back of a tablespoon, then top the base with the berry and apple mixture.
Add the almonds to the remainder of the mixture in the food processor and pulse a few times to incorporate. Take handfuls of this mixture and squeeze into clumps all over the berries. Bake for 35 minutes or until golden.
Cool in the tin then slice into bars. Store in an airtight container for up to 4 days.
WINE A honeyed, fleshy-textured noble riesling. We recommend the Loop Rd Noble Riesling 2016.