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MEALWORM BLACKBERRY & APPLE CRUMBLE


In the photo, there's this glorious mealworm and apple crumble. It is our go-to dessert insect recipe for a quick and easy sweet treat. The naturally sweet and sharp apple and blackberry filling, topped with a beautiful buttery crumble, is sure to be a crowd pleaser - especially with a dollop of custard or ice cream.

This glorious crumble is our go-to for entertaining as a quick and easy sweet treat.


The naturally sweet and sharp apple and blackberry filling, topped with a beautiful buttery crumble, is sure to be a crowd pleaser - especially with a dollop of custard or ice cream.

 

Serves: 2

Time: 40 mins


INGREDIENTS


Crumble:

Mealworm Powder - 30g

Plain Flour - 90g

Caster Sugar - 60g

Unsalted Butter - 60g

Filling:

Braeburn Apple - 300g

Unsalted Butter - 30g

Demerara Sugar - 30g

Blackberries - 115g

Ground Cinnamon - 1/4 tsp


Optional:

Vanilla Ice Cream

Custard



METHOD


1. CRUMBLE | 20 mins

  • Heat oven to 190C/170C fan/gas 5.

  • In a mixing bowl, combine the plain flour, mealworm powder and caster sugar.

  • Add the butter and massage into the mix using your fingers, to make a light breadcrumb texture. Try not to overwork the mixture as the crumble will become heavy and lose its lightness.

  • Line a baking tray with baking parchment and sprinkle the breadcrumb-like mixture evenly over it.

  • Bake for 15 mins or until golden brown.


2. FILLING | 10 mins

  • Whilst the crumble is baking, begin to prepare the compote by coring and peeling the Braeburn apples. Then, roughly dice the peeled apples into 2cm cubes.

  • In a medium saucepan, mix the unsalted butter and demerara sugar together and melt over a medium heat. Cook for around 3 mins until the mixture turns to a light caramel.

  • Add the apples to the pan and cook for another 3 mins. Add the blackberries and ground cinnamon, cooking for 3 mins more.

  • Cover the pan and remove it from the heat. Leave it for at least 2-3 mins to continue cooking in the warmth of the pan.

  • To prepare the crumble ready for the table or for storage, simply spoon the warm fruit into an ovenproof gratin dish and top with the crumble mix.


3. SERVE | 5-10 mins

  • The crumble is best served fresh and hot, so if it was allowed to cool or kept in the fridge, reheat in the oven for 5-10 mins at 190C/170C fan/gas 5.

  • Serve with custard or vanilla ice cream.

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