THE ENIGIN YEAR VANISHES…Whoosh ……Gone!
Strange as it seems but the older you get the quicker the time seems to fly by. Why it only seems like yesterday when we here at Enigin were discussing summer and now it’s Autumn.
This is the time of year when we should be planning for those cold winter weeks by making the most of the abundance of food that needs to be collected and stored for the onslaught. Blackberries, Sloe’s, other fruit and vegetables that may still be on the tree’s or in the ground that if left will ruin. Get it picked and either frozen for later use or pickled. Nows the time to get the sloe gin on for Christmas. A good tip is to freeze the sloe’s before use as this releases the pectin and makes for better gin…Hicc!!!!
Apple and Blackberry Crumble - A Great Autumn Dessert
Ingredients:
Filling:
3 large apples
30g /1 ¼oz butter
150g / 5oz caster sugar
pinch of cinnamon and Nutmeg (optional)
80g / 3oz blackberries
Topping:
50g / 2oz butter, diced
110g / 4oz plain (all purpose) flour
55g / 2oz caster sugar
Instructions:
Preheat the oven to 200C, 400F
Peel, core and cut the apples into slices.
Melt the butter in a saucepan. Add the apples and cook gently for a few minutes, then sprinkle in the sugar and cinnamon. Continue cooking, stirring, until the apples are just cooked.
Add the blackberries to the saucepan and stir, very gently, to combine. Spoon the fruit mixture into a shallow ovenproof dish.
To make the topping, lightly rub the butter with your fingertips into the flour and sugar until crumbly. Sprinkle the crumble mixture over the top of the fruit.
Cook for 20-30 minutes or until the top is golden brown. Delicious!
Serve with Clotted cream ice cream, hot custard or plain double cream.
ENJOY!
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