Plum Crumble Cinnamon Cake

The last of the plums have fallen from the trees and they have been attracting the Red Admiral and Peacock butterflies who have been feasting on them. It has been a honour to watch them on mass, though I wish D had the energy to take some pictures as they posed without care. 

I have had my share of plums this year and am pleased to have been able to shared some with family and neighbours, after making the Plum Chickpea Curry, I made a Plum Crumble Cinnamon Cake which was a good change from my awesome Cinnamon Plum Cake. 

Homegrown Rhubarb Strawberry Chia Seed Crumble

I made this Rhubarb and Strawberry Crumble with the addition of chia seeds in the oat topping a few weeks back.

Since then the strawberries in the garden have come to a halt, I have to admit they have not been as productive this year as they have previous years.  Perhaps they are getting old and I need to renew the ground with new strawberry plants.  Also I have noted the wild strawberries from the neighbours garden are creeping into ours, oppressing the growth of the traditional strawberries with vigorous leafage growth. 

The rhubarb plant however is doing fabulously, emerging from the earth in true style . 

Sweet Parsnip, Apple, Berry and Hazelnut Crumble

A couple of weeks back I made a Parsnip Pie with Edible flowers, I have also been tucking into a bowl of Parsnip Porridge for those days when I have been home alone for breakfast.

This time I am sharing with you home-made Parsnip, Apple, Blueberry and Hazelnut Crumble. On one of the evenings we had this with custard, on the other it was simply with cream.

What I love about this Root vegetable crumble recipe is its versatility.  You can easily swap some of the ingredients to reflect the seasons or your taste.
In place of the carrots you can have Swede, beetroot or carrots.
The golden caster could be demerara sugar, coconut sugar, honey, maple syrup
Nuts - walnuts, pecan, almonds 
Additional spices, nutmeg, ginger, mixed spices, 
And of course you can veganize it too.
Just experiment. 

Cauliflower Crumble

I was inspired by Ruby Tandoh's recipe in The Guardian to make a savoury Crumble.  

Its been a while since I've made a savoury crumble.  The last I blogged about one was when I made this Black Eyed Bean and Vegetable Crumble.  Ruby's herby topped crumble had butternut squash and spinach, mine has cauliflower and kale.  

Once I've scattered the remaining crumble on top, its ready to go into the hot oven. I like how the spicy tomato juices have dyed the cauliflower florets almost a copper gold.

Big Juicy Strawberries for Strawberry Slices

I seem to be sharing my strawberries with not just the usual garden birds, but also a stunning Jay bird in the garden.  The number of strawberries I've picked that have a sharp razor beak mark in them, made me smile.  I am not resenting the birds in my garden at all - there are plenty of strawberries for them and for me (its the slugs I resent). 

As well as enjoying them fresh, I've made loads of recipes with them.  However the one I am about to share had been a bit of a fail.  These strawberry slices tasted good, but were rather floppy, lacking body.  Perhaps some almonds scattered over the top or a jam layer beneath the strawberries would have made them more substantial.  If your (still) interested in trying them for yourself or even just curious to see the recipe, then follow this link for the recipe, its adapted from my Rhubarb Streusel Crumblee slices.

I am sharing these fresh big and juicy Strawberries with Daphne's Dandelions for Harvest Mondays. 

Rhubarb - Rosewater and Rose Petal Streusel Crumble Slices

This time last year, I was boasting that my rhubarb was growing fantastically well, but that was while it was at our old rented home.  Since then I've dug it and planted it in its new home and i have to say - its not happy.  Understandably, it wasn't going to reward me well this year, but I had not expected to find it having been attacked quite savagely by some beetle like insects.  

A few days back my fresh leafy salad greens were doing fabulously,  then there was nothing - they had all been ravished by the slugs.  And now my rhubarb attacked by a pest that i have identified as a member of the weevil family, known to gardeners as 'snout beetle' but its official name is Rhubarb Cuculio - Boo hoo.  There were so many of them peddling up and down the rhubarb stalks and it leafy greens that they gave me the creeps.  So if any of my fellow vegetable gardeners/growers are reading, then any advice on how to get rid of the snout beetle pest, so that I have good stalks next year, would really be appreciated.

Anyway, I am thankful to the neighbour who is not that keen on rhubarb and allowed me to help myself to some stalks from his patch; and this is what I made with it.  A gorgeously pink Rhubarb streusel laced with rosewater and then adored further with dried rose petals.  To elevate it further, serve it with double cream or clotted cream; or for something warmer try custard if you wish.  Or if you really want more natural pinkness - then maybe some Rhubarb syrup!

Pear, Apple and Ginger Crumble

My husband picked up two bags of pears a couple of weeks back, I have to say I don't like it when he does this, as he never eats the fruit fresh and it sits there, for days, no for weeks going dark and very soft.  I often think its a ploy on his part.  He knows I won't let the fruit go to waste or even the compost bin, and secretly wishes them to somehow magically be transformed into cake or some other sweet thing, and often his little fairy grants his wish.  I wish my little fairy would make me cake!

Anyway, I did originally have intentions on making this Savoury Pear, Blue Cheese and Walnut Tart, and still may do as I still have half a dozen brown freckled pears left over, but at the weekend I ended up making a belly warming Pear, Apple and Ginger Crumble.  

Its been a long while since I've made a pear crumble, the last time was in my first year of blogging and it was with hazelnuts.  This was different in that it had no nutty crunch, but it had warmth and a little fire from the fresh ginger.  I served this golden pear, apple and ginger crumble simply with some home-made custard, but cream or ice-cream would have been nice too.  

Peach Doughnut and Date Crumble

My husband has a tendency to bring home fresh fruit always promising me that he will eat it or make a fruit salad for us both, but neither ever happens and I end up making something sweet with them, as was the case with some peach doughnuts he had brought home last week.  They were beginning to soften and bruise in places and in this humble abode, we do hate waste. 

Peach doughnuts are also known as Saturn peaches and flat peaches (see image below).   The first time I had a peach doughnut was in Edinburgh looking for the sunshine on Leith.   In recent years, they have become readily available.  I do find them far more sweeter and juicier than the round peach bum brand.   

Oaty Ginger and Plum Crumble

My father gave me some plums that have fallen off the tree in the garden both due to ripeness and weight.  The nippers (nephews and nieces) were not that keen on them, so they were looking for someone to offload them on to.  I gladly obliged.  I had ideas of making my Almond, Plum and Thyme Tart.  But as the days went by, sunny on some and dark and grey on others, my thoughts turned to a homely plum crumble: one that I've made before, infused with fiery ginger.  I like ginger, there is something warming and healing about it.  This particular crumble is also made with rolled oats, I like the additional chewy texture it offers.   

Cinnamon Apple Shortcakes

I've still to share with you the Apple Cider Cake I made for D,  but that's been pushed to the back as I wanted to share these fancy Apple Shortcakes. 

I've never had a Apple Shortcake. let alone made one.  I did some research and they seem to be quite popular in Australia; and its not a surprise that this recipe is adapted from an Australian cookbook on my shelf.  The apple shortcake is like shortbread, apple pie and and apple crumble rolled into one.

These Apple Shortcakes are not made in a jiffy.  They take time and a little love in the kitchen as there are a few stages: the base, the filling and then the topping.  But the final burnished golden result on your plate is really worth it, the gentle waft of the cinnamon and then the texture and flavours come into their own.    

These Apple Shortcakes have a toothsome shortbread base, that are covered with soft sweet cinnamon apples and then garnished with a golden puffy streusel topping. The only thing missing is perhaps a drizzle of toffee or caramel sauce. 

Of course these can be made in deep egg rings, but having a apple shaped cookie cutter, of course I had to use it.  I will be sharing some of these autumnal apple goodnesses with Ruth from the The Pink Whisk who has just started a monthly challenge and this months theme is - Apples;

as well as Sweet Tooth Friday hosted by Alli n Son; Foodie Fridays hosted by Designs by Gollum; Fat Camp Friday # 48 hosted by Mangoes and Chutney; Potluck Friday #54 hosted by EKats Kitchen; and finally Friday Food at Mom Trends.
Cinnamon Apple Shortcakes
Makes 6
Ingredients
Shortcake Base
90g golden aster sugar
185g plain flour
1½ teaspoons cinnamon
125g butter, cut into cubes
1 teaspoon vanilla extract
Apple filling
65g butter
2 large cooking apples, peeled and cute into cubes
65g golden caster sugar
½ teaspoon cinnamon
Streusel Topping
25g golden caster sugar
35g butter
50g plain flour
Optional: Thin slice of eating apple
Method 
Set the oven to gas mark 4.  Place 6 deep egg rings on a baking tray lined with baking paper. 
For the base, combine the ingredients in a large bowl and gently rub with your fingertips until the dough just comes together.  Divide the mixture into 6 and place in the egg rings.  Push the mixture down flat.  Bake for 12 - 15 minutes, or until just brown around the edges.  Leave to one side.
For the apple filling, melt the butter in a large saucepan, add the apple, sugar and cinnamon and stir to combine.  Spread the mixture in a baking tin and bake for 30 minutes, or until just tender. 
For the topping, combine all the ingredients in a large bowl and mix until mixture resembles rough breadcrumbs.
To assemble, spoon the apple filling onto the bases and sprinkle lumps of the topping.  Top with apple slice if using.  Bake for 15 - 20 minutes, or until golden brown on top.  Adapted from Manna From Heaven by Rachel Grisewood.

Ginger Plum crumble

I just loved the colour of these plums. They reminded me of the kind of deep purple I was happy and more daring to wear on my lips in my younger years. Pretending to look all sultry and moody. I don't wear the colour on my lips these days, but I do on my fingernails and sometimes in the clothing I wear.

However these plums were not for admiring. I'd eaten some au naturale at work for lunch, but there were still many more, going soft at the touch. Not for long though....
Upon cooking the minced ginger infused the plums and the plums themselves became soft, sharp and syrupy releasing all its juices. The oaty crumbly topping was as delightful and chewy.

Ginger Plum Crumble

Serves 6

Ingredients

600g -700g plums, stones removed and sliced

2 pieces of stem ginger, minced

50g caster sugar

For the crumble topping

150g plain four

100g chilled, diced butter

75g, caster sugar

50g rolled oats

Method

Preheat the oven to gas mark 6. Place the plums in a 2 pint ovenproof dish and scatter over the ginger and sugar.

Rub the butter into the flour until it resembles unevenly sized breadcrumbs. Stir through the sugar and oats and scatter over the plums, do not be tempted to press it down. Bake for 30 - 35 minutes until the plums are soft and the crumble is golden brown. Serve warm with cream or custard. Adapted from Ainsley Harriott's Gourmet Express 2.

Plum and almond crumble for my tum tum

I am feeling a little under the weather today, so not much experimental cooking today.

These are some of the plums I picked from Fitzy’s plot yesterday, some of which were transformed into a plum and almond crumble, just what this girl needs to cheer her up on miserable rainy day.

Oops sorry no pictures today, I just wanted to dig in with my spoon and eat.

Hazelnut and pear crumble

One of my fellow allotmenteers Willie has a pear tree on the corner of his plot. Pears were hanging of his tree in mid October. Willie told me to help myself when they were ready as they were still a bit hard then. I went back a fortnight later to help myself to half a dozen or so, but not a single pear was to be seen in sight. Apparently, someone had helped themselves to all of his pears without his permission. A lot of this is beginning to happen at the allotment site.

Anyway, here is a a delicious seasonal pear crumble made with Conference pears from somewhere in England. The recipe is adapted from Entertaining with Friends.

Hazelnut and Pear crumble
Serves 4 - 6
850g conference pears, peeled and sliced
1 large lemon, zest and juice
30g of muscovado sugar plus tablespoon for syrup
1 teaspoon of ground ginger

Method
Preheat oven gas mark 6.

First put all the crumble ingredients in a pot and cook on low heat for 25 - 30 minutes, till pears are tender and cooked through. You could also do this in the oven. When cooked drain pears with slotted spoon and keep the juices.

For the crumble topping
100g plain flour
30g light muscovado sugar
60g butter or vegan margarine

50g nibbed hazelnuts

Put crumble topping ingredients, except for hazelnuts in a food processor and blend to get a fine crumb like texture. Spread the crumble on a baking tray and bake for just over 5 minutes until lightly toasted. When cool gently mix in hazelnuts.

Pile the pears into oven dish or individual rings. I used 8 to 9 cm steel rings to make 6 individual ones. Then scatter a layer of the crumble over the top, pressing it on gently.

If doing individual rings, cook for about 10 minutes and longer if in a larger oven dish.

While crumble is cooking, return the saved pear juice to the heat and add 1 tablespoon of muscovado sugar and bring to a boil, then turn the heat low until the juice has the consistency of thick pouring syrup.

Allow to cool to room temperature before serving.

Serve crumble with a little pear ginger syrup on each.