Sunday was Crumble Day. I love crumbles on a Sunday in Autumn. There is something so ‘right’ about tucking in to a fruit crumble while sitting in your favourite chair after having eaten a huge lunch.

Now, if you look closely at the picture above you’ll see that this is a crumble made with cooking apples and raspberries. Frozen raspberries.  Some foods you are allowed to freeze and save until a later date. Raspberries are one of those foods. As long as you defrost the raspberries before putting them in the bowl they will serve you well in a dish such as this crumble. I ask you, who would rather throw batches of fruit away when you could freeze it and have the results be more than reasonable? Don’t answer if you are one of those people.

What you will need for the filling:

• 3 Large handfuls of raspberries (defrost them before if using frozen)
• 2 Large cooking apples
• 1 Heaped tablespoon of sugar

What you will need for the crumble topping:

• 4oz of plain flour
• 2oz of butter
• 2 oz of caster sugar

Actually having said that I was just now on the phone to LBH’s mum who said that she has often been able to get Raspberries all year round from Scotland. We think they must have been grown in poly tunnels.

Gather the raspberries (defrost them before if using frozen) and place in an oven-proof dish with the cooking apples, both of which have been peeled, cored and then sliced. Sprinkle the sugar on to the fruit. No more than 1 tablespoon as the raspberries are sweet enough in their own right. Add a tablespoon of water to the fruit in the dish.

For the crumble topping take the plain flour and mix together with butter. Use your fingers for this. It feels nice and is akin to using a stress ball for a few moments. Then pour in the sugar and mix well. Place the crumble mixture on top of the fruit, covering well and place in a preheated oven at 350/170 degrees. Bake for approximately 30 mins. LBH’s mum had a good tip which was to look for bubbling coming from underneath the crumble topping. This means that it’s cooking nicely and is pretty much ready to come out.

On this day we had it served with pouring cream. But of course you can scoff with custard, ice cream ork anything else that takes your fancy.

There are several gold standard classic puds and this is one of them. Enjoy this autumnal eating activity the way you enjoy building a bonfire and playing conkers. With gusto!

You can find a weight conversion chart here!