One of the most certain things about me is that I have a sweet tooth. I always have, and I love to finish as many meals as possible with a pudding of sorts. I feel I’ve been erring more toward the store-bought goodness lately, so I was keen to dust off my apron and get back to baking.
When pondering the things I wanted to do before the end of the year, I knew that baking would have to be on it. I’ve been craving some of my favourite comfort foods, and this time of year always makes me think of warm crumble with a good helping of custard.
Apple crumble has always been my first choice, but Sam was so excited about an apple and blackberry pairing that I couldn’t resist taking a step off my personal beaten path to oblige.
I’ve had a tub of blackberries sat in the freezer for a while now, picked from the bushes in my Mum’s garden at the height of the season, and this was the perfect time to use them.
Sadly, I postponed my baking day a little too much, and one of the apples wasn’t useable by the time I came to prepare the ingredients, so this crumble was lacking a little in substance and quantity. That, paired with my lack of appropriate bakeware, gave us a very flat, thin crumble, but boy, did the taste make up for it!
I used the recipe from my trusted Be-Ro recipe book, and it reminded me of all of the days spent baking delicious treats with my Mum. We’ve used that recipe book for so many things over the years, our crumbles, profiteroles, dumplings and, consistently, our Christmas cake.
While this crumble wasn’t the best I’ve ever made, it was thoroughly enjoyed on a dreary October afternoon, and I know one thing for sure – I won’t be leaving it so long until the next one!