Foraging for food in the garden

Fruit growing has been disappointing for us this year. The apple tree has precisely three apples on it, the crab apple tree hasn't fared much better, the pear tree only has around half a dozen pears and there's not more than a couple of dozen plums. We ate plums ad nauseam last year! The strawberry patch did manage to give a respectable haul during its month of glory, but the rhubarb, while tasty, gave up far earlier than usual.

However, there's an area of wild brambles across the end of the garden and the first blackberries are just ripe so we've picked a couple of handfuls to add some nice colour to a blackberry and apple crumble. We nipped out this morning, taking advantage of a patch of blue sky in case it decides to rain again all afternoon. It IS a Bank Holiday weekend after all! I can't believe it was May when I last made crumble. This one will be similarly made to the rhubarb and apple crumble recipe I already posted. There's lots more blackberries on their way too which is good to see. It's just a shame that so many of them will be dangerously out of reach but the birds will get to enjoy those.

We also have a fantastic potential harvest of grapes on the vine we planted I think about five years ago now. The vine was originally in a pot but it got very upset by our cold, damp winters. It remained stubbornly tiny and eventually looked as thought it had given up altogether. But we gave it one more chance and re-planted it directly in the ground and now look at it! If it wasn't such a long process, I would be tempted to consider making our own wine. 

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Rhubarb and Apple Crumble recipe

It occurred to me this evening that there's a distinct lack of pudding on this blog. The Seed and Sultana Flapjack is the only non-savoury recipe so far and I think of that as breakfast - it certainly wouldn't pass for dessert. For someone with such a sweet tooth as I have, this is a pretty major oversight so let's redress the balance a little!

We (Dave) planted a rhubarb crown in our garden maybe five years ago and I love picking the first rhubarb stems of the year. They are always so sweet with a delicious flavour. By now, the stems are getting bigger but are still more sweet than sharp. The plant itself takes very little looking after so it's easy food. As long as we (Dave) clear the brambles often enough that they don't strangle it, our little rhubarb seems quite happy. I have two favourite recipes that use it - the Lamb and Rhubarb Tagine I previously blogged, and tonight's pudding, Rhubarb and Apple Crumble. If you were to buy this crumble, eight servings would probably be suggested. I reckon it will really serve four (or two, twice!).

Ingredients:
3 large rhubarb stems
3 Royal Gala apples
small knob of butter
1 tbsp sugar
1/2 tsp ground ginger

6oz plain flour
3oz butter
3oz sugar

Preheat oven to about 180C.

Peel the rhubarb with a vegetable peeler and chop into roughly inch long pieces. Peel and core the apples and chop into pieces of a similar size to the rhubarb. I used Royal Gala today because they were on special and I bought an extra bag. Any eating apples would be fine.

Put the rhubarb and apple into a saucepan over a medium heat with the butter, sugar and ginger. Heat until the fruit has softened, the sugar has dissolved and there is liquid in the pan. Stir frequently so it doesn't stick.

When the fruit has softened but before it purees, remove from the heat and pour into an oven dish. The one pictured is an 8 inch diameter pyrex dish and, I believe, is actually older than me! Set aside while you make up the crumble topping.

Put the flour, butter and sugar into a large bowl and rub together unti the mixture resembles fine breadcrumbs. We like a lot of crumble on our crumble but you could get away with 4, 2 and 2 ozs if you prefer to make the fruit more the focus. Substituting a couple of the flour ounces with rolled oats can give a nice texture, or with ground almonds for a pear crumble. I digress.

Sprinkle the crumble breadcrumbs over the fruit and pat it down gently.

Put the crumble into the centre of the oven for about 20-25 minutes, or until the liquid starts bubbling up around the edges. Serve with cream or ice cream. If any lasts to a second day, you can either serve it cold or reheated.

Enjoy! And if you have any other great rhubarb recipes, please post them in the Comments below.

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Best Ever Apple Crumble

When I think I automatically think of apples, cinnamon, crumble cake, vanilla ice cream. Sometimes, I just want an apple for natural sweetness and crisis, my favorite was the Spartans, but apple crumble recipe cooking should be "good old Granny Smith." Now, some will says with me that any other apple pie is as big or crumble, but my preference is GS. has a crisis of society and powerful enough to counteract the acidity sprinkle generously with brown sugar. example, when you take a bite, there is a good balance of smooth with apple crumble recipe tart enough.

Added to that is more resistant GS apples for cooking, so I tried several rare and GS to finish. Try cooking this recipe with butter and margarine personally prefer to use a good quality.

OK, time for my recipe, you should try to nuts here, believe me you will not go back to cooking this dish without it.

This recipe is a crumb is first class. The final product provides a golden crunchy delicious topping, hidden beneath perfectly baked apples combined with its own juice, brown sugar, lemon syrup and cinnamon. Earn, made a lasting impression and draws you more.

Apple Crisp

3/4 of each sugar

two cups oatmeal largest

one cup flour

¾ cup margarine

6-8 Granny Smith  apple crumble recipe (medium to large)

one ¼ c. Cinnamon

Fresh lemon juice

Peel the apples, cut and place in a apple crumble recipe pie apple crumble recipe plate, sprinkle evenly with apple crumble recipe cinnamon and a small portion of brown sugar and a generous squirt of fresh lemon juice.

Mix all dry ingredients.

Margarine work by hand or with a fork until mixture is crumbly.

Place evenly over top of apples and bake in preheated oven at 350 degrees for 45 apple crumble recipe minutes. Insert a knife mark of 35 minutes, and if the apples are not hard, remove from oven.

Cool five minutes before serving as is or with a scoop of vanilla ice cream.

Dig in and enjoy.

Tip: Additional ingredients can be frozen for up to three months in a freezer bag or container.

This recipe freezes well. If this is your intention, then the batch freezing plans must be baked for 30 minutes. When it is to serve, let thaw at room temperature and bake for 15-20 minutes left.
                             
I am the music, singing apple crumble recipe and dancing. My life is an expression that I want to. I decide or acquaintance, I will not be my faith or lack of it, positive or negative attitude, I decided to except or reject. It is my "today" to live, so I will give it my best and live apple crumbles recipe the best I can today.

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