There are just too many distractions around me at the moment. Although, I will admit, that it is kind of my own fault…
I’ve just wrapped up a huge project at work and finally got the 84-page monster off to the printer, I’m participating in The Kitchn’s Baking School, I’m still trying to find the optimum layout for my spices in my new pantry, not to mention the boxes that still need to be unpacked, and, unfortunately, I am watching a lot of TV.
You see, I had to – yes, had to – sign up for pay TV… How else was I going to watch The Great Australian Bake Off?? But access to the food channel brings along with it a whole host of shows that I have suddenly been suckered into watching.
This has made cooking dinner very difficult and taking twice as long as it should…
I am very grateful that these are the worst of my concerns at the moment.
I will admit that I did enjoy a fun evening prepping fruit for a crumble on the coffee table whilst watching some food show.
It that time of year again, that even if you are in a different hemisphere, pumpkin and apple goods are appearing everywhere. Or it could be that they have always been there and I’m just paying more attention to what’s around at the moment.
Whilst at the market hunting for some purple cauliflower, I found some beautiful apple cider-toasted oats, and with strawberries on sale at the next stall, an oat-topped apple and strawberry crumble was a no brainer. It’s seasonal for both my fall-happy friends on the other side of the world and for us here who are experiencing quite a fickle spring.
This worked out quite well seeing as I’m co-hosting Fiesta Friday #90 this week with Angie @The Novice Gardener and Lindy @Love in the Kitchen. Can you believe we’ve had 90 awesome fiestas? Ten to go before what I’m sure will be a huge extravaganza! So join in and share your recipes with us this week and stick around to chat with some lovely people.
Apple and Strawberry Crumble
The amount of fruit needed for a crumble all depends on the size of the baking dish you are using. Just keep cutting fruit until the baking dish is three-quarters full, which will allow room for the crumble topping. If you fill it right to the top, bake it with an empty baking sheet underneath to catch any juices that might bubble over. The amount of fruit I used filled a 33cm x 25cm oval baking dish.
- 6 apples (peeled and chopped into small, even pieces)
- 1 punnet of strawberries (cleaned, topped and chopped into quarters)
- 3 tablespoons lemon juice
- ¼ cup demerara sugar (or a bit more depending on taste or the sweetness of your fruit)
- 3 teaspoons ground cinnamon (divided)
- 2 cups rolled oats
- 60g all-purpose flour
- 100g light brown sugar
- Around 4 grates of a nutmeg seed, or to taste
- 70g butter (melted)
- Vanilla ice cream (to serve, optional)
- Preheat the oven to 190°C.
- Toss the chopped apples and strawberries together with the lemon juice and pour into the baking dish. Sprinkle with the sugar and 2 teaspoons of cinnamon, and then stir to combine. Set aside.
- In a separate bowl, combine the oats, flour, sugar, remaining cinnamon and nutmeg. Add in the melted butter and stir to combine. If the mixture is to dry and not clumping, add a little water to help bring the oats together into a soft clumps.
- Top the chopped fruit with oat crumble topping, gently spreading the mixture around as much as possible.
- Place the baking dish into the oven and bake for about 35 to 45 minutes, or until the oat crumble topping is golden brown – it goes from golden to brown very quickly so keep an eye on it in the last few minutes.
- Allow to stand for at least 5 minutes, 10 minutes is better, before serving, with or without ice cream and a teaspoon of sticky juice from the bottom of the baking dish.