Tuesday, November 11, 2008
Pumpkin and Apple Crumble Recipe
My pumpkin and apple supplies don't seem to end any time soon, so I'm still trying out various recipes and cooking numerous dishes using those two autumn ingredients.
Here's a lovely autumn dessert. The idea for the filling is from an Estonian food magazine, but the crumble topping is my old favourite. We ate this with some soft vanilla ice cream, but custard or whipped cream or even crème fraîche would work well, too.
Pumpkin and Apple Crumble
2 Tbsp butter
100 ml caster sugar
1 tsp ground cinnamon*
100 ml seedless raisins (I prefer light ones)
500 g pumpkin or butternut squash, cut into small cubes (weight after peeling)
500 g tart apples, cut into sixth or eight (weight after cleaning)
100 ml plain flour
200 ml old-fashioned rolled oats
100 ml brown (demerara) sugar
100 g cold butter
* Feel free to use mixed spice (in the UK) or pumpkin pie mix (in the US) instead.
Note that a cup is 240 ml, so 100 ml is just about half a cup minus 1 heaped Tbsp, and 200 ml is about one cup minus 2 heaped Tbsp.
Mix butter, sugar, cinnamon, raisins and cubed apples and pumpkin. Heat, stirring regularly, on a low heat for about 15 minutes, until pumpkin cubes are softened.
Mix flour, oats and brown sugar in a bowl, then add the cold butter and cut with a knife until you've got a rough-textured crumble.
Spread the apple-pumpkin mix into a buttered oven-proof dish, sprinkle with crumble topping.
Bake in a pre-heated 200 C/400 F oven for about 30 minutes, until the crumble topping is golden brown and crispy.
Cool a little, then serve with your favourite crumble accompaniment (ice cream, whipped cream, custard, crème fraîche).