It seems a bit early in the year for harvesting, but all of a sudden our garden is full of fruits that are ripe and ready for picking. Yesterday morning, we had a good attempt at moving fruit from garden to kitchen.
I strongly approve of free food, but honestly, I have more than I know what to do with. Yesterday, I made three fruit crumbles (two blackberry & apple, and one plum). This morning I stewed most of the remaining plums and will freeze that mixture until I need it. I'll probably make an apple cake, and I have loads of onions so I might also try out an apple chutney recipe that a friend gave me back in February.
But we haven't even picked half of the apples yet, so I'm going to need a few more ideas.
Does anyone know how to make those dried apple slices?
In case anyone's in need of a good recipe for Crumble Topping, yesterday's one worked especially well because I had some almonds to use up.
I never use an actual recipe to make crumble because I have a mental picture of how it should look. I start with a quantity of butter depending on the amount of crumble mixture I want to end up with... yesterday I used about 150g and I made three large puddings from that. These are the steps I follow in my head:
- Start with the butter. Let's say 50g per large dish that you want to top.
- Rub in plain flour a little at a time until the mixture is just dry enough not to form little crumbs instead of one big lump (you don't want to make it too dry, because there are more dry ingredients to come).
- Add enough oats to double the volume.
- I then added a small handful of almonds, roughly chopped, and a couple of tablespoons of dark brown sugar (per crumble). [This is optional, and you can't really break this recipe, so experiment with quantities 'to taste'. For a savory crumble, instead of sugar, you can use herbs and grated cheese which is yummy.]
- Mix everything together, and sprinkle on top of the 'filling'. For fruit crumbles, I find that from raw, sliced fruit, topped with raw crumble mixture, it needs about 40 minutes at 200C.