Monday, 15 October 2012
There's a great fruit and vegetable (and foreign food! - but that's an obsession for another time) market in my local city centre. Yes you might have to drive half an hour to get there, or sit on a bus for an hour, but it really is worth it. To start with it's a gorgeous city with great historical sites (I can appreciate these and I've lived here a long time) but it has the Corn Exchange. I know this sounds like some sort of shop, but it's really the old corn market, where farmers bought and sold. So a bit of history muddled in I guess!
Anyway, this market is dirt cheap for all fruit and veg. I bought massive carving pumpkins for 1/3 of the price they were in the supermarket! (Halloween is going to be fun!).
There is the problem however, of my very-ripe fruit. Not quite to the point of going bad, but too ripe to enjoy uncooked. So what to do with it?
Don't hate the simplicity of this recipe, everyone knows in the Autumn (Fall)/ Winter, there really is nothing better than a rustic dessert.
Gooey, fruity crumble, with sweet baked topping, reminds me so much of being a child.
My brother hated all fruit but apples, so once we decided to trick him. Crumble being his favourite pudding, we chopped up the apples for the bottom, and stuffed in a few gooseberries! We didn't tell him until after he had admitted that he liked it!
I apologise, but this is the secret gooseberry crumble's older, more sophisticated crumble sister! In my family, oats were never traditionally added, but I like the extra dimension of texture!
Don't try and make these too perfect, you'll never get to happen. Instead, enjoy the fruit bubbling up to create a sticky sauce.
I made these in little individual ramekins - as I said, this is the grown up sophisticated crumble - but it would work equally as well in one large dish!
As we are creating a grown up crumble, I replaced the expected flavours with some surprising ones. Cinnamon is almost, at this point, expected in the crumble. Not this one!