One of the best things about autumn for me is getting back into baking proper roast dinners and, of course, delicious desserts (any excuse to slather a load of custard onto something). I’m an enthusiastic forager too – the blackberries have been amazing this year (it’s also bittersweet, as it’s the first year I haven’t been able to help myself to the wonderful apples from my Dad’s garden). Still, there are loads of apples around (either to be scrumped or purchased) so it’s the perfect time of year to get baking. To take advantage of this bumper crop, and celebrate this most gorgeous of seasons, I’ve teamed up with the lovely Belvoir Fruit Farms to create a comforting crumble, and have given it some extra zing and a really interesting touch of cardamom, by using Belvoir’s Rhubarb and Apple Pressé. I adore crumble – what’s not to love about sweet, buttery, crumbly topping lavished over delicious sweet-sour fruit?
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