The days leading up to January's dalliance with February are bitterly cold and daylight is scarce. All in all it is a bleak affair and for me there is only one cure - Comfort food. Mac and cheese, steamed puddings and crumble. Apple, pear and ginger crumble. Preferably with a scoop of Mackies ice cream.
This weekend the stress of arranging renovations and moving house was all too much so I broke out my lovely new Le Creuset pan, a kind gift from Idealo and baked crumble.
Recipe4 large cox apples, peeled and cut in half
4 pears, peeled and cut in half
2 lumps of stem ginger in syrup, finely grated
75g light brown sugar 50ml Apple juice
100g spelt flour
100g plain flour
115g unsalted butter, chilled, cut into pieces
100g demerara sugar
Preheat the oven to 180C/350F/Gas 4. Place the apples, pears, ginger, light brown sugar and apple juice in a pan and heat gently for 5 minutes. Cook until the fruit is tender.
In a bowl, mix together the two types of flour and rub in the butter with your finger tips, once it resembles breadcrumbs stir in demerara sugar to make the topping.
Put the apples and pears into a baking dish (in this case I left them in the pan) and scatter over the crumble topping mixture. Sprinkle over a little extra sugar for added crunch and bake for 25-30 minutes, or until the top is crumbly and golden.