Crumble Season

It promises to now be a balmy early September but I’m ready for autumn cooking.

This apple and almond crumble is probably the most delicious I’ve made, although there will also be plum and then pear and ginger to follow.

You will need:

One large round tevsija or similar oven dish

To serve 4 people or keep in the fridge for follow-on meals and a breakfast treat with yoghurt.

4 large cooking apples – peeled and chopped

2 dessert apples – peeled and chopped

2 tsps cinnamon and 1 tsp vanilla extract

Light brown granulated sugar – about a small cup

Put all these ingredients in a pan and simmer until the apples are soft and a little mushy.

For the topping:

1 cup of almond flour

Then half a cup of  plain flour – any kind – ordinary, GF, wholemeal

1  cup of porridge oats

1 tblsp ground almonds

2 tblsps brown sugar

Vegan margarine or dairy butter – about 250g

Rub all this together until you get a rough crumbled texture.

Then add a good handful of flaked almonds and stir.

Pop the apples in the oven dish followed by the crumble topping.

Bake on a medium heat for 45 minutes.

VVG

Branches of an Almond Tree by VV Gogh

 

 

 

French Apple Cake

A recipe that never fails, the apple cake mixture is more like batter, a little like muffin mixture and so very very sweet.

You will need:

A medium sized cake tin with a false bottom – the kind you push up to release the cake.

Grease-proof paper

Margarine spread of some type – sunflower/olive. Low fat works fine.

Grease the tin

Cut the paper to fit inside

Then grease the paper

Ingredients:

4 large tart dessert apples, cored and chopped

1 cup SR Flour

1 tsp baking pwoder

2/3 cup caster sugar

6 tbsp milk

4 tbs butter melted

2 eggs

1 tsp fresh nutmeg grated

Place the chopped apple in the base of the tin

Put  the other ingredients in one large bowl – mix the sugar, eggs and butter first the add everything else. Mix til it’s a batter then pour it over the apples in the tin.

Oh, preheat the oven to 160C! Pop the mixture in for 40-45 mins and take out when the cake is golden brown. Then move on to the topping.

For the topping:

1 egg

6 tbsp butter melted

1/2 cup sugar

1 tsp vanilla icing

Cream the topping ingredients with the egg and spoon over the cake. Pop it back in the oven for 20-25 mins.

What comes out is a sweet sticky, spongy apple cake. Delicious with a blob of creme fraiche and some raspberries on the side.

Dust if you like with icing sugar. I like to add some star anise around the edge for decoration and extra spice.

Want a photo? You’ll have to wait an hour or so…