A CRUMBLE TIME OF YEAR
#gardening #foraging #cooking
The apple tree in the garden is groaning. I've never seen so many apples; on the floor from the windfall and still on the tree who's branches are now bowing under the weight of fruit. The ladened tree and fruit-filled hedgerows means summer is doing her swan-song and that autumn is making her entry. This is the glorious season of harvest. A season that beckons for the baking of sumptuous warm desserts. None more wonderful than crumbles. Crumbles are my favourite type of pie -less pastry, more fruit. This is an ongoing story of the crumbles I am making during the season so a few more will be added as autumn dances along. Enjoy the harvest.x.
Apple, Blackberry & Orange Blossom Crumble
INGREDIENTS (makes two small crumbles) Pie: 1/2 cup blackberries 1 medium sized bramley apple (cooking apple) 1 tbsp maple syrup 1 tsp lemon juice 1 tsp vanilla essence (or seeds from 1 vanilla pod) 1 tsp orange blossom water (or orange essence) 1 star anise Pinch of cinnamon Pinch of nutmeg Crumble: 1 cup rolled oats 1/2 cup almond flour 5 pecan nuts 3 tbsp maple syrup Pinch of salt Pinch of cinnamon 2 tsp coconut oil
Thoroughly wash blackberries and remove and stalks and pips/stones. Remove apple core and slice. Place the blackberries at the bottom of the dish. Place the star anise in between the blackberries. I use the star anise whole but you can ground it into a powder first which means you don't have to worry about looking out of it whilst eating. Layer the apples on top of the blackberries leaving enough room for the crumble topping. Squeeze the lemon juice over the fruit. Add the vanilla seeds/essence. Add the orange blossom water/essence. Drizzle the maple syrup over the fruit. Sprinkle the cinnamon and nutmeg on top.
Make the crumble by putting all the dry ingredients into a bowl and mix together. Add the maple syrup and coconut oil and then mix together again creating a crumbly texture. Place the crumble mixture over the fruit until covered. Put the crumble into the over at 100 degrees for 40 -45 mins. The crumble will be done when golden on top and the fruit juices start coming up around the sides of the dish. Serve with something equally delicious like vanilla ice-cream, cream or yoghurt.
Photos & recipe by LorraineGardens Instagram @LorraineGardens More at LorraineGardens.co.uk