Blackberry + Apple Fool with a Salted Honey Crunch

Name: Blackberry + Apple Fool with a Salted Honey Crunch
Yield: 4 servings
Ingredients: 1 Bramley apples (Large or two small); 300 g Blackberries; 70 g Soft brown sugar; 50 g Hilltop Honey blossom honey; 1 Vanilla pod (Seeds scraped out); 300 ml Double cream; 400 g Full fat thick Greek yoghurt; 70 g Porridge oats; 30 g Hazelnuts (Chopped); 30 g Flaked almonds; 50 g Unsalted butter; 0.75 tsp Flaky sea salt

A really delicious autumnal dessert

Yield4 servings

Ingredients

Directions

1
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.
2
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.
3
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.

Notes

Any leftover topping can be stored in a jar for up to 1 month.

See on Instagram

Related recipes

BLT with Basil Aioli

Crispy Za’atar + Lemon Roast Potatoes on Cold Garlicky Yoghurt