Here’s me waving a cautious hello to autumn. It’s still a little frustrating getting dressed in the morning, I’ve discovered a love for dresses with long arms and high collars, these paired with my signature thick tights and red DMs mean I’m quite often sweating by 11am.
Anyway, I try not to allow this sort of weather issue to affect my joy of cold weather eating. The office is full of chats about stews, dumplings, crumbles and the much-maligned steamed pudding and I am here for it.
I was sent some bottles of Old Rascal from Thatchers after a balloon flight, didn’t happen and as someone who isn’t a huge cider lover, it’s been used mostly for roast pork. However, my office neighbour and I wondered a few weeks ago if cider and crumble could be bedfellows and honestly I couldn’t see why not. Also, it’s been ages since I’ve done a recipe and that’s what this blog was supposed to be for. So, please do give this a go and let me know if you try it. We loved it.
To feed 4 greedy bastards you will need;
- Around 300ml of sweet to med sweet cider
- 2 large cooking apples, peeled, cored and cut into chunks
- 2 small sweet cooking apples, peeled, cored and cut into chunks
- 2 tablespoons of brown sugar
- Half a jar of fruit mincemeat
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- A generous knob of butter
- A pinch of salt
- 150g plain flour
- 100g oats
- 100g brown sugar
- 100g butter
- Pinch of salt
- Gently melt the butter and add the cooking apples. When they start to soften add the cider, turn up the heat a little and stir occasionally. You’re looking for the apple to get very soft and thick, almost like a sauce.
- Add your chunks of sweet apple, sugar and spices, mincemeat and a pinch of salt and heat throughout. You want the sweet apples to hold more of their shape it doesn’t turn to mush.
- Decant into your crumble receptacle
- For the topping, either pulse everything into a food processor until crumbly or rub together with your hands until you’re happy. I like a few big, stodgy clumps in mine.
- Pop into a preheated oven, around 200c for about half an hour or until the top is nice and brown.
- Serve with custard