Salted honey crunch blackberry & apple fool
Salted honey crunch blackberry & apple fool
1-2
15-20 minutes
This easy, creamy dessert is great for making ahead for friends. You can swap out the fruit according to the season. We're truly obsessed!
(credit to @esthermclark )
Ingredients
- 1 large or two small brambly apple, peeled and sliced
- 300g ripe blackberries
- 70g soft brown sugar
50g Hilltop Everyday Blossom Honey
- 1 vanilla pod, seeds scraped out
- 300ml double cream
- 400g full fat thick Greek yoghurt
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- 70g porridge oats
- 30g hazelnuts, chopped
- 30g flaked almonds
50g Hilltop Everyday Blossom honey
- 50g unsalted butter
- ¾ tsp flaky sea salt
Directions
- Tip the apple, blackberries, 30g of the sugar and the honey into a pan and cook for 10-15 mins or until you have a thick, jammy compote. Leave to cool completely.
Heat the oven to 200C/180C FAN. On a flat baking sheet lined with parchment toss together the oats and hazelnuts. In a pan melt together the honey and butter.
Pour this over the oats and nuts and toss together then sprinkle with the salt. Bake for 15-20 mins until deep golden and crunchy, tossing half way. Leave to cool completely.
In a large bowl beat together the cream and remaining sugar to soft peaks then fold through the yoghurt and vanilla and ripple through half the compote.
Layer into glasses with more compote and chill for 30 mins. Top with the crunchy nuts and oats just before serving.
- Any leftover topping can be stored in a jar for up to 1 month.
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