Apple and blackberry compote with hazelnut crumble and blackberry sorbet

6
1 hour 15 minutes

Ingredients

Chestnut and hazelnut crumble

  • 100g of butter
  • 75g of light brown sugar
  • 60g of caster sugar
  • 85g of ground hazelnuts
  • 150g of oats, gluten-free, a mixture of jumbo and rolles
  • 38g of desiccated coconut
  • 200g of chestnuts, cooked

Blackberry and apple compote

  • 4 Bramley apples
  • 1 vanilla pod, split
  • 1 lemon, juice only
  • 125g of caster sugar
  • 500g of blackberries

Blackberry and liquorice sorbet

  • 500g of blackberry purée
  • 150g of caster sugar
  • 38g of glucose
  • 300g of water
  • 50g of liquorice paste
  • 1 lemon, juice only

To serve

  • 1 Granny Smith apple
  • fresh blackberries

Method

1
To begin, make the sorbet. Add the sugar, glucose and water to a saucepan and heat gently until the sugar has dissolved
  • 150g of caster sugar
  • 38g of glucose
  • 300g of water
2
Whisk in the blackberry purée, liquorice paste and lemon juice until combined. Allow to cool completely before churning in an ice cream maker
  • 500g of liquorice paste
  • 1 lemon, juice only
  • 500g of blackberry purée
3
Preheat the oven to 170°C/gas mark 3
4
For the chestnut and hazelnut crumble, cream the butter and sugars together in a mixing bowl. Fold in the hazelnuts, oats, coconut and chestnuts
  • 100g of butter
  • 175g of light brown sugar
  • 60g of caster sugar
  • 85g of ground hazelnuts
  • 150g of oats, gluten-free, a mixture of jumbo and rolles
  • 38g of desiccated coconut
  • 200g of chestnuts, cooked
5
Bake the crumble until golden, allow to cool and then pulse in a food processor until slightly broken down
6
To make the compote, peel, quarter and chop the apples, removing the cores. Add to a pan with the vanilla pod, lemon juice and sugar and simmer gently until just starting to break down
  • 125g of caster sugar
  • 4 Bramley apples
  • 1 vanilla pod, split
  • 1 lemon, juice only
7
Add the blackberries and simmer for a further 5 minutes
  • 500g of blackberries
8
To prepare the apple garnish, cut the core of the apple out using a corer and slice into thin slices horizontally using a mandoline. If not using immediately, store in water with a squeeze of lemon juice to prevent browning
  • 1 Granny Smith apple
9
To serve, divide the warm compote between plates and top with the crumble. Garnish with whole blackberries, a piece of fresh apple and a scoop of the sorbet. Serve immediately
  • fresh blackberries