Blackberry & Apple Crimble Crumble

Last week I posted a messy pie you're probably bored of the combination of blackberry and apple, luckily, I've added a couple of variations for the crimble crumble (as I sometimes call it), but the beauty of this dish is that you can make it with literally any fruit, take Emily's Strawb and Rhubarb crumble!

This is one of my personal favourites, with rhubarb and apple coming a very close second place.
Again, like my chilli , everyone has their own little twist on the crumble topping, but whatever goes into it, one thing stays the same, the top must remain crumbly!

Generally, the crumble recipe works to half the sugar and fat to the flour.

8oz plain flour
4oz butter at room temp
4oz soft brown sugar (light or dark)
2 1/2 handfuls rolled oats
3/4 tsp cinnamon

Weigh all of your ingredients out, then place the flour and the butter in a bowl together.
Now isn't the time to worry about your nails, get your hands in there and start rubbing the butter and flour together.

Once the consistency is similar to that of breadcrumbs, go and wash your hands (stirring isn't fun with buttery paws), pour in the sugar and work it in. I used brown sugar, just because it goes more caramelly than say, caster sugar, and it gives it more depth and makes it more of a snuggly pudding to eat.

Now, this is when you freestyle.
I like to add oats because it breaks the otherwise simple crumble mixture up.

Then I also add cinnamon.

Cinnamon is one of my favourite spices, it reminds me of autumn and crunchy leaves, so that's how I think of it, perhaps if I was making a plain apple crumble with some sultanas hidden away under a crispy crumble layer, I might add a little ginger, just to jujj things up a little, but now we're officially in Autumn, and now that Tesco are officially selling Lindt Father Christmases(!?), I'm using cinnamon.

For the fruity layer:

3-4 bramley apples (you don't have to add the extra fruit, flying solo is just as good!)
As many or as little blackberries as you desire, if you don't have blackberries, try using several handfuls of raisins or even some chopped dates, because as you cook it, the dates will go deliciously, and innocently toffee like, without the added calories.
1/2 cup caster sugar

Peel and chop those apples, cut them into sort of 1 inch chunklets, sprinkle this and the extra goodies (the blackberries or raisins or dates, whatever you choose) into the bottom of a good sized wide dish.

Evenly pour the sugar over the fruity bits, you may need slightly more.

Once that's done, toss on your crumble so it's nice and thick, with no fruit peeping through.

Put this in the oven for about 30-45 mins at about 200C, depending on how deep you've built your crumble.
Take it out when the top is toasted lightly, and some of the fruity juices might be seeping through.
Obviously, if it's blackened, take it out too, but don't eat that!

I served this for pudding at Josh's surprise birthday party, with buckets of double cream and big scoops of lovely vanilla ice cream (so underrated), making it utterly decadent for such a simple, traditional pud.

Breakfast Bars

Breakfast is one of my three favourite meals of the day. I actually think about what I am going to eat when I wake up as I am falling asleep in bed, sound sad?
Maybe, but I like my food.

Anyway, I need energy first thing in the morning otherwise I'll be grumpy until lunch, and I've found that oats are the only thing that really keep me feeling full, plus, my Mum says to me "Eat breakfast like a King" and who am I to disagree with that?

T

I saw this recipe on The Londoner a little while back, all the way back in January to be precise, I've been wanting to make them but I haven't been able to find a dairy free version of condensed milk.... Until now!
Scouring the Internet has its uses, and somewhere in the deepest depths I found a sweetened condensed milk recipe, which I actually prefer to the real thing!

For the whole shebang, you'll need:

2 eggs
1 cup of brown sugar
1 tsp vanilla essence
2 tbsp. plain flour
1/2 tsp baking powder
1/4 tsp salt

350g oaty muesli (I used half oats and half this Dorset Cereals one... Tropical!)
50g goji berries
70g cranberries

Preheat your oven to 130°C / 260°F.

First combine your eggs, sugar, flour, baking powder and salt, you'll probably want to use a whisk or a fork because things could get a little lumpy.

Then add your oaty stuff, coating all of it in the sugary mixture, then finally adding your dried fruit.

Press down into  a brownie tin, or a round one like I used and pop in the oven for about 30 to 40 mins, depending on how chewy you want them.

How easy peasy was that?
This recipe is so simple to do, plus, making it on a Sunday night means longer in bed the next morning because you can grab one of these and run!

Or, if you have more time, get up early, make some hot chocolate, grab one of these and crawl back into your cave (snuggly, warm and inviting bed).

I wouldn't just leave these for breakfast though guys, take away the words "Breakfast Bar" and replace it with "Healthy Fruity Flapjack" and you're onto an all day winner!