A cross between a traditional crumble & a fruit pie, this delicious blueberry & blackberry hazelnut crumble pie is the best of both worlds. With its sweet & buttery shortcrust base, fruity filling & crunchy nutty topping, this dessert is perfect for Spring!
For The Pastry
300g plain flour
150g unsalted butter
50g icing sugar
1 egg yolk
1-2 tbsp water
Baking beans (for blind baking)
For The Filling
100g caster sugar
Half a lemon’s juice & zest
2 tbsp corn flour
For The Topping
50g unsalted butter
50g caster sugar
100g unblanched hazelnuts
How To Make:
1 – Prepare the pastry. Measure the flour into a large bowl & cut the butter into cubes. Using your fingertips, rub the butter into the flour until it forms a breadcrumb texture. Sieve in the icing sugar & stir.
2 – Mix in the egg yolk & water until the mixture forms a soft dough.Wrap in clingfilm & leave to chill in the fridge for 30 minutes.
3 – Preheat the oven to 180 degrees. Remove the pastry from the fridge & allow to soften slightly. Roll it out on a floured surface slightly bigger than your casserole dish. Lightly grease it with a small amount of butter, and lay the rolled out pastry inside. Allow the pastry to overhang the edges & trim off any excess.
4 – Prick the pastry with a fork all over, then line with parchment paper before adding your baking beans. Bake your pastry for 20 minutes, remove the baking beans, then bake for another 5 minutes until golden.
5 – Combine the fruit filling ingredients into a large bowl & stir. Spoon into the baked pastry case.
6 – Sieve the flour into a large bowl & rub in the butter using your fingertips to form breadcrumbs. Stir in the sugar. Blitz the hazelnuts in a food processor & add to the crumble mixture.
7 – Sprinkle the crumble topping over the fruit filling evenly. Use the pastry off cuts to make floral pie toppers if necessary.
8 – Bake in the oven for 30 minutes before leaving to cool, then serve with ice cream, cream or custard!
Can’t be bothered to cook for yourself? No problem!
Our Ipswich & Bury St Edmunds restaurants prepare freshly made meals & cakes every single day – why not treat yourself?