A change of setting
Autumn is upon us. Or at least for me. You see I recently gave away everything not too dear to be packed away or shipped overseas before my family and I got on a plane and struggled through long, Twighlight Zone hours of semi-lockdown travel to settle ourselves in my husband’s home country of Scotland. Flying half away across the world with a young child in a pandemic is no easy feat, so I hope you can understand why I haven’t been posting.
A change of ingredients
For a long time, I was without my own kitchen along with its tools and machines. It drove me crazy to be without my beloved oversized wok and local Asian ingredients.
BUT, don’t feel bad for me. Here in Scotland, there are a plethora of delectable foods worthy of consuming. Fish and chips, black pudding, Scottish smoked salmon, a dozen different types of sausage, whisky, craft gins, delicious beer, wild game, mussels, raspberries, scallops, clotted cream, and many other foods and drink I have had the pleasure to feast on over the past couple of months.
Taste the seasons
After three long years of summer in beautiful Malaysia, it was such a treat to rediscover all the charms of an almost forgotten Autumn. Falling leaves, colder temperatures, sweaters, and harvest.
Pumpkins, parsnips, turnips, apples and pears! My kitchen shelves are full of them. Cheap, plentiful, and deliciously in season, I took advantage of their bounty by adding them to roasts, soups, tempura battering and frying them, the occasional daytime snacking and of course, dessert. There is always room for dessert.
Crumble: A dessert for all seasons
Sadly, I don’t make many desserts. I don’t have a strong sweet tooth plus I’m so busy making everything else that throwing together a pie, cake or pudding is just not on the list. I usually outsource the task by asking dinner guests to bring something or get something from a local bakery ahead of time.
Luckily for me, throwing together a crumble is one of the easier culinary tasks. Peel and core the fruit, diced it up then toss it with butter and spice, top it with the floured crumble mix and bake in the oven until it is brown and bubbly. It’s easy to make, cheap on cost and delicious. Top it with some vanilla ice cream or a nice drizzle of double cream and serve it with an after-dinner drink of tea, coffee or a glass of sherry (or whisky, or, pretty much anything – everything seems to go with crumble).
A classic British dessert of crumble made with apples, pears, sugar, spice and everything nice. #desserts #British #Autumn #apples #pears
6 Gala apples
8–10 conference pears (or whatever pear is plentiful and in season)
1/4 tsp of ground cinnamon
6 tbsp salted butter (melted)
1/2 cup flour
2 tsp white sugar
1/4 cup brown sugar
Preheat oven to 180C or 160C if using a fan.
Wash, peel and remove the core from both the apples and pears. Then, cut into chunks no bigger than 1 cm / 0.5 inch big.
In a large saute pan, melt 2 tbsp of butter over medium heat. Add cloves and ground cinnamon. Stir and let spices infuse into the butter.
Add chopped apples and pears and toss in the spiced butter. Turn heat up to medium-high heat and let cook together until the fruit has slightly softened and releases some moisture. Turn off heat and transfer to a baking dish.
In a small bowl, combine flour with brown sugar and mix until evenly combined.
Add 4 tbsp of melted butter and stir together then compress tightly with your hands until little crumbles have formed.
Sprinkle crumble mixture evenly atop the spiced apples and pears in the baking dish.
Place in a preheated oven and let bake for 30-45 or until mixture is bubbly and the top is golden brown and crunchy. Serve warm with a dash of cream or a scoop of vanilla ice cream on top.
- Category: desserts
- Method: Baking
- Cuisine: British
Keywords: crumble, apple, pear, spiced apple, spiced pear, British, recipe, desserts, Autumn, Fall, apple crumble, pear crumble