SWEET & TREATS
Blackberry & Apple Compote Slices
When it is time for harvest, our hedgerows are filled with sloe, rosehip, elderberries and blackberries . Time to pick, and preserve fruit for jams, compotes, pickles and vinegars . This simple recipe is perfectly seasonal and pretty easy to do. I used mini individual muffin tins, but this would also work for a 25 cm round cake tin if you prefer. My advice would be to make a batch to freeze, for you, your family and friends to enjoy throughout the year.
- Prep Time15 min
- Cook Time55 min
- Total Time1 hr 10 min
- Serving Size10 - 12
SLICE MIX
- 160 g Spelt flour
- 65 g Ground almonds
- 2 Tsp. Baking powder
- 1 Tsp. Ground cinnamon
- Finely grated zest of half a lemon
- Large pinch of fine salt
- 2 Tsp. Vanilla extract
- 120 g Unsalted butter, melted and cooled
- 2 Free range eggs, lightly beaten
- 180 ml Warm milk
- 160 g Blackberries
- 50 g Flaked almonds
APPLE COMPOTE
- 2 Cooking apples
- 1 Tbsp. of maple syrup
Method
Preheat your oven to 180°C/350°F.
Peel, core and dice the apples, add the maple syrup and cook for 25 minutes on a medium heat or until you get a mushy consistency.
For this recipe I used a mini cake tins but you could use muffin tins. Place the flour, ground almonds, baking powder, cinnamon, lemon zest and salt in a bowl and mix well.
In another bowl, mix together the vanilla extract, melted butter, beaten eggs and 180 ml of warm milk. Add the wet ingredients to the dry ingredients and mix with a wooden spoon, then add the apple and gently stir to combine. Spoon the batter into the prepared tin, filling each case to 3/4 full.
Place the blackberries on top of each muffin, then sprinkle with the flaked almonds and brown sugar. Bake for 25/30 minutes or until a skewer inserted into the centre of the muffin comes out clean.
Enjoy… Bon appetit! ♥♥♥
