We have trees in our garden. Lots and lots and lots of trees. At this time of year the leaves start to fall and it’s really important that we keep on top of clearing the leaves up as they’ll rest on the grass all Winter and it’ll go slimy and black.
When you’re outdoors in the chilly weather working up a rosy cheeked glow there is nothing better than someone waltzing down the lawn and calling out “Who wants some crumble?”
Well in this house the person waltzing down the garden is me. And the reason why I always opt for serving a crumble in the garden, straight from the oven and with the right amount of spoons, is because it can be dolloped in to bowls easily or eaten straight from the dish it was baked in.
Food is about creating memories. I remember sausage sandwiches being brought to us by our Mum when we were up late one night watching a film. I remember baked potatoes cooking on the bonfire on the 5th of November and I remember Cauliflower Cheese & Chips but the less said about that the better!
Greengages are part of the Plum family, also in season now, and are delicious in desserts. I like Greengages most in a crumble and as I had some Bramley Apples left over I added them, along with a hint of Almond, to make a wonderful outdoorsy treat.
- Wash 350g of Greengages and tear open the flesh, removing the stone
- Place in a bowl with 2 peeled & diced Bramley Cooking Apples – or any other cooker
- Sprinkle 3 tablespoons of light brown sugar over the fruit
- Add half a teaspoon of pure almond essence – Mix well
- In another bowl rub 125g of plain flour and 70g of butter together to make breadcrumbs
- Add 2 tablespoons of ground almonds
- Put the fruit in the bowl you’re baking the crumble in and sprinkle the crumble mixture over the top
- Bake in the oven at 190c / 375f until it’s browned and bubbling
- Use my conversion chart if you are baking outside of the UK
I like my crumbles a little burnt around the edges which is a very good thing as I invariably burn them. Ahem!
One of the most popular recipes on my site is also another crumble. This time it’s a Raspberry & Apple crumble and, again, it’s best served to hungry workers in the garden with a big pot of tea.
You can use frozen raspberries should you not be able to get hold of fresh ones which means you can enjoy it during the Autumn months.
Serve both crumbles with a dash of Anaïs…..
…a dollop of Ned or, if you prefer, ice-cream, cream or custard.
Eat it, scoff it, inhale it, enjoy it, devour it and then lick your lips and proclaim that that crumble was the best thing you’ve ever tasted.
And then turn, pick up your rake, and get back to work. I’ll be out with the Sausage Sandwiches later.
I love you and thank you for reading
Cherry x
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P.S. I love the look on little Anais! How you manage to get anything done with those adorable children in the house is a miracle in itself! Here’s something Robert the Husband might enjoy, or not. Certainly gave me a fit of giggles!
http://www.ourfrontdoor.us/notepad/2010/10/25/its-possible-he-may-have-over-reacted.html
I’d take the dollop of Ned! Baby holding is good for the soul! I’ve just been eyeing the biggest tree in the yard which is always the first in the neighborhood to drop its gorgeous leaves all within days. A crumble would be perfect with a hot pot of tea. Can you believe greengage plums are nearly impossible to find anymore in northern California? The farmers have torn out all their green plum orchards because there was little demand for them. Such a shame.