A new Wild Food Market has blossomed in our neighbourhood and I got these apples and pears from one of the producers’ stalls. It was such a beautiful feature on my dining table I could hardly decide what to do with it!
Knowing that the beautiful Bramley apples turn into a light, soft snow once cooked, I decided to turn my display into a crumble once again…
- 3 Bramley apples
- 3 or four pears
- Same amount of Flour, brown sugar and butter (150g)
- Oatmeal or plain oats, 100g
- Cinnamon, 1 Tbsp
- ginger, 1 Tbsp
- One capful of Orange blossom water
- Cornflour, 1 tsp
- A few blackberries (optional)
Butter up a deep dish – terracotta or oven proof glass is best.
Peel and chop the fruit and squeeze some lemon juice over so as not to oxidise too rapidly.
With your fingers tips, rub the butter into the flour and sugar until it has the consistency of sifted sand. Leaving some bits and lumps is fine too. Mix the oatmeal in.
Add the cinnamon and ginger.
Spread the fruit into the dish.
Drip the capful of orange blossom water. Sprinkle with the cornflour and toss it all together.
Now sprinkle the flour mix over all of the surface, trying to cover it completely.
Bake for 40 to 45 minutes at 180 degrees.
Serve warm with cream or ice-cream.
An apple crumble is the very best of classical English baking! Never tire of it.
Have a beautiful week-end everyone.