then what are you?
Although I do love a sharp crisp Granny Smith.
Better cooked, though. With a touch of sugar. And mixed with boysenberries and blackberries. And topped with crumble.
Maybe I am a crumble. That'd figure.
We do dessert one night a week: Friday-night-dessert-night we call it. One way of teaching the kids the days of the week.
Tonight we had this:
Don't be too impressed. I used up all my energy making dessert (it also took freaking ages because my darling wee 5-week-old really didn't want to be put down this afternoon and I'm not prepared to cook with her in the sling – when she's bigger I think I'll get an Ergo which I can put on my back.) Henry said, "what's bloody crumble Mum? You've said it two times."
Anyway, all energy used up and so dinner was toasted Lebanese bread sandwiched with melted cheese and baked beans. From a tin.
But dessert was awesome.
Apple and Berry Crumble
5 medium granny smith apples
½ tblsp sugar
1 cup water
1 cup mixed frozen berries
1 cup plain flour
½ cup rolled oats
100g butter, cold, chopped
½ cup brown sugar
Peel, core and chop apples. Put into saucepan over medium heat with the sugar and water and simmer until cooked. Put into bottom of ovenproof dish.
Sprinkle berries over the top.
To make the crumble, mix the flour, oats, brown sugar and butter in a bowl. Rub in the butter with your fingers until it's kinda evenly mixed. Fine if there are still butter lumps.
Spread the crumble over the top of the fruit and cook on 180 for about 20 minutes or until golden brown on top and bubbling.
Some people insist crumble needs to be served with custard and I respect that.
Any excuse for custard, I say.
But I believe, in an almost spiritual way, that crumble must be served with vanilla icecream. Right on top so it starts to melt into the crumble. As good quality icecream as you can justify.
Yep, I'm happy to be crumble.
And you? A doughnut? A carrot? Organic rice ball? Go on!!