See Also: Apple and blueberry slump(recipes)
Apple and blueberry pie(recipes)
Blueberry Pancakes with Blueberry-Spice Syrup(recipes)
Apple filo samosas and apple tart(recipes)
slump(2)(dictionary)
slump(1)(dictionary)
Slump(finance)
slump(3)(dictionary)
slump(5)(dictionary)
slump(4)(dictionary)

Apple and blueberry slump (recipes)




Serves 6



Preparation time

30 mins to 1 hour



Cooking time

10 to 30 mins

















Ingredients



450g/1lb Bramley apples25g/1oz butter255g/9oz blueberries85g/3oz golden caster sugar255g/9oz tub mascarponeFor the slump:85g/3oz butter, cut into pieces225g/8oz self-raising flour50g/2oz golden caster sugar1 lemon, zest only, finely grated150ml/¼ pint milk



Method



Preparation:1. Have ready a buttered 1.5 litre/2¾ pint ovenproof dish. Peel, core and thinly slice the apples.2. Heat the butter in a frying pan, add the apples and fry the apple slices, turning occasionally for 3-4 minutes until just starting to soften. Tip into the ovenproof dish along with the blueberries and sugar, and mix lightly. Set aside.3. Rub the butter into the flour until the mixture resembles fine crumbs, stir in the sugar and lemon zest. At this point you can leave the mixture in the bowl for several hours, covered, ready to add the milk just before you want to bake it.On the day:1. Preheat the oven to 200C/400F/Gas 6. Make a well in the centre of the dry mix and add the milk, lightly mixing to form a soft mixture.2. Spoon blobs of mascarpone over the surface of the fruit, then spoon the slump mixture over the mascarpone and bake in the oven for 20-25 minutes, until the topping is risen and forms a golden craggy crust. Leave to cool for 5-10 minutes before serving.