… as regular readers of this blog will know, I am lucky enough to live in a charming village with neighbours who have become good friends. We rely on each other for support when a cup of tea and a shoulder is needed, when a dog is stuck in and needs a walk, when bicycle tyre is flat and only an electrical pump will do or even when a harvest of golden raspberries needs turning into a crumble… it seems that i’ve most definitely become that guy that people turn to when they need something baking… got a glut of apples, give them to Dom… it’s been known for us to come home and there be a bag filled with produce hanging on the door-handle. No note, no-one to explain from whence it came. of course i’m not complaining, bring it on I say, so it was very sweet when my neighbours grandchild Lydia turned up the other day with a bright pink sandcastle bucket filled with golden raspberries with the strict instructions to ‘make a crumble’…
golden raspberry and apple crumble
I think that the good people at Linwoods sent me a selection of their flaxseed mixes way back at the beginning of the year and it took me ages to think how I would use any of them in my food… i’m just not the ‘sprinkle it in’ kind of guy… but over the course of the last few months i’ve been using the flaxseed, cocoa and berries mix more and more in things i’ve been baking. There’s something wonderful about the combination of sweet cocoa, sour berries and flax that works so very well in a lot of dishes, particularly fabulous mixed into a crumble topping…
for the crumble
225g plain or wholewheat flour
75g butter – I used salted but unsalted would be best
100g soft brown sugar
100g Linwoods flaxseed, cocoa and berries mix – or any other grains, nuts, seeds and cocoa powder
for the filling
a bucket full of golden raspberries
3 medium tart apples – cut into chunks
3 or 4 tablespoons of soft brown sugar
pre-heat the oven to 170C
i’m a firm believer in not cooking the fruit first, particularly when it comes to berries such as raspberries as they simply turn to mush, plus I like my fruit with a little bite in it
I foolishly didn’t weigh the raspberries but there was enough to fill the bottom of my ceramic dish. Don’t wash them either. Make sure they’re clean and dust off any little critters or mud – the whole dish is going to be blasted in an oven for 30 minutes so there’s unlikely to be much left in the way of bug-life
lay the cut apple pieces randomly on top and then sprinkle the whole lot with sugar. I use only a little sugar as I like it nice and tart as I like the cream that i’m going to pour all over it do the work… set aside
put the flour and butter into a large bowl and rub together with your fingertips until you have a crumbly texture, add the rest of the ingredients and mix together
sprinkle the crumble on top of the fruit and press down firmly, then gently run a fork across the top
bake for 30 mins until golden and serve
… as you can see from the pictures, i’ve left my crumble unadorned ready for the topping of your choice… so how do you eat yours? Purists would say piping hot, dripping in custard but I love mine ice-cold from the fridge, drenched in cream… heavenly!
eat and of course, enjoy!
Ooh Dom, this sounds wonderful. I haven't had golden raspberries for years and never a bucketful. Autumn has set in I reckon, so a crumble seems only right and this one sounds utterly glorious.
Kate Glutenfreealchemist says
Mmmmm…crumble. How lovely! Definitely perfect with the recent chill in the air. Mine has to be with a soft scoop of delicious vanilla ice-cream! If I turn up with a bucketful of fruit, will you make some for me too please? Your neighbours are very lucky!!!!
Hi Dom – gotta love a crumble, they're my favourite pudding ever! I've been off the blogosphere for a year – lost my mojo and got too busy – but it's great to be back. You're site is looking fantastic – but one question – why aren't you on GBBO, you'd be great x
Baking Addict says
It's starting to feel like autumn as I'm seeing crumble everywhere and baked one myself last week. Love your golden raspberry and apple combination and the use of flax seed. I usually use oats for my crumble but I must try with seeds and nuts and cocoa too!
What a lovely colour golden raspberries are. Love the sound of the hint of cocoa in the topping too. I think crumble is good any way. There is something lovely about it cold and firm out the fridge. Especially when you sneak a bit in the mornings 🙂
london bakes says
What a delicious sounding crumble – it's one of my all-time favourite desserts and this captures a perfect end-of-summer vibe. Love it.
Karen S Booth says
A BEAUTIFUL bake Dom and so Autumnal too……we have some golden raspberries in the garden and I may make a crumble with them, based on how lush yours looks! Karen
Jean | DelightfulRepast.com says
Dom, I would love a dish of that right this minute! Wish I had a neighbor who would bring me a bucket of raspberries. sigh But alas, I must buy them and they are usually very expensive.
Becs @ Lay the table says
Cold custard? Never heard of that, except for trifle of course. Would have to have this with hot custard but it sounds amazing, especially with the seed mix on top for a little chocolately crunch.
Phil in the Kitchen says
Lovely looking crumble. You're lucky to be the village baker and get all those gifts of produce. My neighbours keep reminding me that they're only too happy to accept anything I grow but don't want to grow anything themselves. Personally hot crumble and ice cold custard is my ideal. The Good Lady Wife likes her crumble cold the next morning for breakfast with no custard at all for some strange reason.