A Delicious Recipe from Candice Brown

Posted on 9th July 2021 by Anna Orhanen

In her new book Happy Cooking, The Great British Bake Off star and Sunday Times columnist Candice Brown serves up a host of mouth-watering treats created with maximum comfort in mind. We are delighted to share her recipe for a colourful and easy-to-prepare Apple and Blackberry Fool with our readers.

Apple And Blackberry Fool 

Who are you calling a fool? Fools can often be summery, but I’ve given this a little autumn twist. It’s even better if you can pick your own fruit. You can serve these in cute little glasses or just dive in to one with a big spoon. Mix it up with whatever flavours you like, but try to get a little tartness in there to balance out the sweetness.

Makes 4-6 individual fools 


100g blackberries
Juice of 1 lemon 
½ tsp ground cinnamon
4 tbsp icing sugar 
200g apples, peeled, cored and grated (I used Braeburn)
500ml double cream

To finish:

Dried apple slices (see below)
Sprig of fresh mint
Chopped hazelnuts


Blitz the blackberries in a food processor or in a bowl with a handheld electric mixer. Squeeze the lemon juice over the berries and sprinkle over the cinnamon and icing sugar. Blitz lightly – you still want lumps and bits of fruit, not a purée. Mix through the grated apple and leave to stand for 10 minutes. 

Whip the double cream until smooth soft peaks form. Fold through 5–6 tablespoons of the apple and blackberry mixture so you have a marbled effect. 

Place some of the apple and blackberry mixture in the bottom of 4–6 serving glasses and then add some of the cream mixture, then a little more fruit mixture, then more cream and finnish with a drizzle of fruit mixture. Top with a fresh blackberry, a dried apple slice, a sprig of mint and a sprinkle of hazelnuts. Serve immediately or place in the fridge until needed – you can prepare these a good couple hours ahead of time if you need to.

Dried Apple Slices 

Slice an apple into very thin rounds with the core through the middle.
Place on a baking tray lined with greaseproof paper and dry in a
very low oven at 100°C fan (120°C/250°F/Gas Mark ½) for several
hours or overnight until completely dried out. These will keep for a
couple of weeks in an airtight container if completely dry.


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