Everyone knows it's autumn when the leaves start falling. We have red eaves on our house and I love it when they fall.
For me crumble is a pudding for autumn and winter. Especialy pear crumble.
I add spices to mine. Sadly I have a cold and could not taste the spices. Argh.
First we measure out the crumble topping ingredients: flour, butter, sugar. There is also a bit of ground almonds in the crumble but I forgot to take a photo of them. Oops.
We then add the butter and the flour together and rub between our fingers until we get something that looks a lot like porridge oats.
The sugar is then added and mixed in. Ooh. And then I mixed in the ground almonds. This will add texture and flavour.
We then shove the crumble topping in the fridge and start chopping pears. OMG peeling pears is hard. They are so slippery they end up flying everywhere. And the mess was amazing. Luckily I didn't catch that on camera :)
We then shove that all in our bowl and add some Chinese 5 spice powder. This powder is useful and adds real warmth to things so you should keep some in a jar in the cupboard because you never know when you would need it! Drizzle (or glug) it with some orange juice and your nearly done.
Lastly we add on that chilled crumble topping and tada! You can add the spice to the fruit or the topping but I find the fruit sucks it up as its cooking so you get more flavour.
Enough of me talking, let's get on with the recipe...
Ingredients for the topping from Nigella Lawsons 'How to Eat'
120g self-rasing flour
90g butter, cold and cut into small cubes
3 tbsp muscovado sugar
3 tbsp caster sugar
3 tbsp ground almonds (my addition)
8 pears(medium to large)
2-3 glugs of orange juice
2 tsp of chinese 5 spice powder*
Crumble is super easy to make. Take the flour and add the butter, rubbing them together until it resembles porridge oats(or oatmeal oats). Then add the sugar and ground almonds and chill until needed.
For the filling take your fruit and peel and core them. Chop into smallish pieces and put in your desired dish. Add the orange juice and sprinkle with the spices. Top with the crumble and cook for about 30-35 minutes in an oven on 190 degrees.
Hot and out the oven!
*Chinese 5 spice powder:
Ground fennel seed
Ground white pepper
More of the first two. Less of the cloves. Even less of the pepper.
I followed the Jamie Oliver recipe but the method I included is slighlty different.
A pinch of salt.
Preheat the oven to 150°C before you do anything-I sometimes forget!
To find out how much sugar and egg whites you need ypu need to do some maths. If you had 40g of egg whites then you would need 50g of sugar. I used 110g of eggwhites so I used 137g sugar!
In simple writing take the egg white measurment, divide by 4, and then times by 5.
You then whisk the egg whites until they form soft peaks. You should be able to hold it above your head upside down and not have anything come out. Add in the sugar and mix on a high setting until it is smootha and glossy. When you get some of the mix between your thumb and index finger and rub it should not be grainy.
Take a spoonful at a time and place it on a baking tray covered by Grease proofpaper. To create those cute little twirls get a spoon and spin it around before lifting it up. Voila!
TIP: When you are putting the grease proofpaper on the tray put a dab of the merangigue mix in each corner as 'glue'. It really helps!
Then cook the meringues for 45-60 minutes depending on size.
P.S I made these ages ago. and never posted this. sorry.
I love cinnamon. It brings warmth, smells, and autumn.
We went to the amazing food festival on the weekend and bought some good looking vanilla. It was from a place called 'Little Pod'. I used some in the recipe and just the smell was different (good different).
Today it is Snickerdoodles. That cakey cinnamon taste is un-beatable. And although you can't taste the nutmeg, the thought is enough. Plus there is cinnamon sugar involved. Small fact, Cinnamon Sugar makes the kitchen smell amazing.
I totally thought that the snicker doodles would flatten. but they didn't so I ended up with tiny round balls of snickerdoodle. And then I forgot to take a photo. Let's ignore my failures and get to the recipe.
Combine the flour, nutmeg, baking powder and salt, and set aside for a moment. In a large bowl, cream the butter with the 100g sugar until light in texture and pale in colour, then beat in the egg and vanilla. Now stir in the dry ingredients until you have a smooth, coherent mixture. Spoon out the remaining sugar and the cinnamon onto a plate. Then, with your fingers, squidge out pieces of dough and roll between the palms of your hands into a walnut-sized ball. Roll eat ball in the cinnamon-sugar mixture and arrange on your prepared baking sheets.
Bake for about 15 minutes, by which time they should be turning golden-brown. Take out the oven and leave to rest on the baking sheets for 1 minute before transferring to a wire rack to cool.