Summer might have gone but there is so much to look forward to at this time of year. I love those cosy nights in curled up on the sofa and lots of delicious warming food.
During lunch time I have started going out to the woods to collect chestnuts, so when I get home I roast them in a pan and we all enjoy them after dinner. A glass of wine is a must with them, red for me.
Although I haven't been very active on my blog, I have been very busy in the kitchen indeed, mainly cooking easy meals after work but also quite a few cakes too. My daughter loves homemade cakes for breakfast but as time is limited I only make quick ones. The smile on her face is worth every effort!
Last weekend I made a classic English crumble with an Italian twist. I used seasonal berries and apples and added some cornmeal or polenta flour, it gives an interesting crunchy texture to it. We all loved it and it was so easy to make.
We enjoyed it with vanilla ice cream. Alternatively you can serve it with cream or Greek yogurt.
- Prep Time : 15 minutes
- Cook Time : 35 minutes
- Yield : 6
- mixed berries of your choice - 300 g - 3 cups
- apples (peeled, cored and chopped) - 350 g - 3 cups
- cinnamon - 1 tsp
- plain flour - 100 g - 7/8 cup
- brown sugar - 70 g - 3/8 cup + 2 tbsp for the fruit
- oats - 80 g - 1 cup
- cornmeal (polenta flour) - 40 g - 1/4 cup
- butter - 90 g - just over 3/8 cup
- lemon juice - 1/2
- vanilla ice cream, cream or Greek yogurt - to serve
Put the apples and the berries in an ovenproof baking dish (of a capacity of 1,5 liters or 51 fl oz of volume), add the lemon juice, 2 tbsp of sugar , 2 tbsp of water and mix well.
In a bowl mix the flour, with the cornmeal (polenta), the oats, the cinnamon and the sugar. Add the butter and rub with your fingertips to make a wet crumbly consistency. Sprinkle over the fruit and level it well. Bake for about 35 minutes or until slightly golden on top.
Serve warm with vanilla ice cream, cream or Greek yogurt.