Blackberry and apple
A classic combination that works just as well when used as a pancake filling, as it does served in a traditional, sweet pastry pie
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Ingredients (Serves 4)
- 500g/1lb 2oz Bramley apples, peeled, cored and sliced
- 1 tbsp cold water
- 50g/2oz caster sugar
- 100g fresh blackberries, rinsed and drained
- Scoops of ice cream and extra caster sugar to serve
- 8 pancakes (see basic pancake batter recipe)
Place the apples, water and sugar in a medium-sized pan, cover with a lid and bring to the boil.
Simmer for 5 minutes, stirring occasionally, until the apples are almost tender. Mix well, then add the blackberries and stir again. Cover and simmer for a further 3 minutes. Taste and add more sugar if needed.
Leave to cool slightly, then divide between 2 warm pancakes per person. Fold over to enclose and serve hot with ice cream and a sprinkling of sugar.
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