Ideal for cosy nights in by the fire
Prep | 10 mins
Cook | 25 mins
Makes | 4 ramekins
Mindfulness Factors | healthy | plant-based | vegetarian | dairy-free
INGREDIENTS
Apple, cinnamon and sultana compot
3 cooking apples, cored, peeled and cut into 1cm chunks
1.5tsp ground cinnamon
sultanas, handful of
4tbsp cold tap water
Pie crust
100g plain flour
50g butter, room temperature and cubed
35g caster sugar
METHOD
First, make the compot. Add everything to a medium pan and give it a good stir. Cook for 15 minutes on low, stirring occasionally. Gradually add more water if the compot becomes too thick. Cook further as required until the fruit is soft and yielding and the consistency is a light caramel. Set aside to cool.
While the compot cooks, make the pie crust. Heat the oven to 180C. Tip the flour and sugar into a bowl and gently rub the butter into the flour mix to make a light breadcrumb then shape into discs. Place onto a baking tray and cook for 15 mins or until lightly coloured. Allow to cool.
Carefully add the compot to individual ramekins and top with the pie crust
Heat in the oven for 5-10 minutes and serve with vanilla ice cream. Absolutely delicious! Enjoy x
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