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Thursday, September 11. 2008Credit Crunch Crumble
As followers of my newly formed blog will know, I went blackberrying a couple of weeks ago. I decided to use my freebie fruit to make an apple and blackberry crumble and, having used a crumble topping recipe given to me by Bracknell Standard editor Alison, I took to the kitchen like a slightly clueless duck to water. I love cooking, but am absolutely bobbins at baking.
The apples, I might add, were not scrumped, but they had been left over from a credit-crunching camping trip a few weeks ago and had been languishing in the fruit bowl for quite some time. Gamely ignoring my gathered audience offering “helpful” comments such as “That glass’ll break if you put it in the oven”, I carried on and made my little crumble. I literally couldn’t have been prouder if it had been an entire wedding cake. Browned on top and glossily soft, the crumble was delicious. I'm unashamedly proud! So much so that I made another last weekend, making toffee sauce to go with the apples and even adding a dash of paprika to the apples – Heston Blumenthal, eat your heart out. My crumble recipe Three apples rescued from the fruit bowl Pilfered blackberries Cinnamon Sugar (I used brown, but either would be fine) Butter Around half a mug of flour Custard, to serve Firstly, chop the apples and put them in the pan. Add a shake of sugar, some cinnamon a teaspoon of butter and a splash of water and boil, then simmer. Meanwhile, rub together the flour with a tablespoon or so of butter, a bit of sugar and some cinnamon until it’s crumbly. When the apples are a bit soft (but not too much), tip in the blackberries and stir round, making sure they stay whole. Put in a dish (I used a glass bowl and it didn’t shatter) and scatter the crumble on top. Bake for about 15 minutes and served with ice cream or custard. Yum. Trackbacks
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Frankly, urging Hester Blumenthal to eat his heart out is not a responsible thing to say. Given his history of nitrogen assisted cooking and bizarre flavours, I fear "My own heart tossed in balsamic vinegar and red wine" may be making its way to a restaurant table soon.
This is indeed a grave concern.
Although, if puffin heart's good enough for Gordon, I reckon Heston's heart would also be OK!
Hi Alice,
Very interesting to read your Pilfered Blackberries story....would love to know where you got then. Its this kind of sharing that simply has to be secret of good food for all. It also exactly the reason I've decided to do something about it and have created Fruit4Free (http://fruit4free.ning.com/). I pass hedgrows and fruit tress every day where 95% goes to waste when it could be enjoyed so much more by us hungry horses! Would be great to add your recipe to the website! Cheers Tim |
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getwokingham - Reading Evening Post
I gamely caramelised the apples, before tipping in a slosh of water and some cinnamon (imagining myself as an instinctive cook rather than following a recipe). When they began to lose their edges, I added the frozen blackberries. 
