It’s a crumble kind of season.
With orchards and hedgerows filled with fruits the season beckons us to create sumptuous desserts. I love autumn desserts so I have been picking and dreaming.
I much prefer crumbles to pies – less pastry, more fruit – and I love the crunchiness of crumble. Traditional flour based crumbles are fine but I like something that’s lighter but with all of the deliciousness so I always use oats as my main ingredient. I’ve also used buckwheat flour too which has a more earthy flavour to it and is great for rhubarb crumbles.
Back to dreaming. Whilst I love apple and blackberries I love adding other ingredients to blackberries as their slight tartiness and rich flavour can carry them. Adding orange flavouring with star anise are one of my favourite additions bringing an altogether autumnal almost wintery flavour and feel to this crumble.
Be warned, whilst cooking it will also make your kitchen smell absolutely heavenly.
In other news, I’m now on Steller and have just been told that one of my stories is being featured. If storytelling and photography is your thing you can check out of some the short stories I’ve created @LorraineGardens on the site. Have a browse around, there are some great stories by fabulous storytellers on there.
Enjoy the harvest!
Apple, Blackberry & Orange Blossom Crumble
- 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
- 1 cup rolled oats
- 1/2 cup almond flour
- 5 pecan nuts (finely chopped)
- 3 tbsp maple syrup
- Pinch of salt
- 2 tsp coconut oil
If fresh from the hedgerow, thoroughly wash the fruit 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 like using 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.