A post filled with naughtiness today. I went over to the allotment yesterday to dig up our paltry harvest of onions before the forecast rain set in. On the way back I picked some blackberries that are growing wild on the edge of one of the paths. I’ve been taste testing them for a while and it’s the first time that the ripe fruit are sweet. ‘All I need now is some apples.’ I thought. And then I had an idea.
There’s a plot near ours with an apple tree. So I retraced my steps and I scrumped three of the windfalls. After all they’d only be eaten by birds, rodents or insects. But there really wasn’t quite enough to go with the blackberries so I had another idea. On the way back from my swim later in the afternoon I picked some more apples. There’s another allotment site and a tree overhangs the road from a disused corner plot. What a devil! It meant that I had enough fruit to make a scrumped crumble.
And here it is. Now I’m very particular about the crumble recipe that I use. I don’t want anyone getting ideas about giving me their own with fancy ingredients like nuts and oats. No, I keep it very simple and only use plain flour, butter and sugar in a 2:1:1 ratio. To cover fruit in my tin pie dish I need 6oz flour, 3oz fridge cold butter cut into small chunks and 3oz sugar. I whizz all three together in my Magimix until I get a crumb. Then I just pop it on top of the fruit. I added a bit more sugar this time as the apples were really tart. I then cook my crumble at 200 degrees celsius for forty minutes.
And here’s a hearty portion of scrumped crumble, served with the last of the clotted cream ice cream that I made a few months ago. I’ll have to make some mre The perfect buttery, fruity dessert. One I think that will have to be repeated throughout the free fruit season!