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?
Rhubarb and apple crumble
For the fruit compote:
4 stalks (about 400g) rhubarb, trimmed and chopped
500g Bramley apples, peeled, cored and chopped
3 tbsp caster sugar
50 ml Belvoir Rhubarb and Apple Pressé
For the crumble:
200g plain flour
100g cold butter, cubed
125g demerara sugar
25g porridge oats
2 tbsp flaked almonds
1 Preheat the oven to gas 6/200 degrees.
2 Place the rhubarb, apples, sugar and Rhubarb and Apple Pressé in a large saucepan. Bring to the boil, then turn the heat down, cover and allow to cook down for 15 minutes (try not to stir too much as this will break up the fruit).
3 Meanwhile, make the crumble: place the flour and sugar in a bowl, then add in the cold butter. Using just the tips of your fingers, rub the chunks of butter into the flour/sugar mixture until it resembles breadcrumbs, then stir in the porridge oats.
4 Spoon the fruit into the bottom of a pie dish then top with the crumble. Sprinkle with the flaked almonds and bake for about 30 minutes. Serve with double cream or custard. Don’t forget to save some for breakfast too!
For more delicious autumnal inspiration, why not visit the recipe section over on belvoirfruitfarms.co.uk.