Blackberry & apple ripple fool

Name: Blackberry & apple ripple fool
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 100 g blackberries, quartered; 1 tbsp caster sugar; 2 medium dessert apples, peeled, cored and cut into 1-2cm chunks; ½ lemon, juice; 1 tsp ground cinnamon; 150 ml double cream, chilled; 100 g Greek-style natural yogurt; Gingernuts or shortbread, to serve

Ed Smith's chilled take on a classic flavour combination for when September is still too warm for crumble. Serve with gingernut biscuits crushed over the top or buttery shortbread alongside.

3 out of 5 stars(2) Rate this recipe

Serves4
CourseDessert
Prepare15 mins
Cook15 mins
Total time30 mins

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Ingredients

100g blackberries, quartered
1 tbsp caster sugar
2 medium dessert apples, peeled, cored and cut into 1-2cm chunks
½ lemon, juice
1 tsp ground cinnamon
150ml double cream, chilled
100g Greek-style natural yogurt
Gingernuts or shortbread, to serve

Method

In a small saucepan, combine the blackberries, 1 tbsp sugar and 2 tbsp water. Simmer for about 4 minutes until glossy and syrupy, then transfer to a small container. Wipe out the saucepan with kitchen paper. Combine the apple chunks with 2 tsp sugar, the lemon juice, cinnamon and 3 tbsp water. Simmer, covered, for 10 minutes or until very soft (add a little water if necessary), then crush into a textured but loose compote. It should be sharp, but add a little more sugar to taste if you like. Leave both fruits to cool completely (or cover and chill a few hours ahead).
Just before serving, whisk the cream until voluminous and just holding its shape. Fold in the yogurt, then swirl through the apple mixture with a spoon or spatula, stirring once or twice. Repeat, rippling through ½ of the blackberries and their syrup. Portion into small glasses or bowls, topping each with the remaining blackberry compote. Serve with crumbled gingernuts scattered over or shortbread alongside.