Hello, darlings!
I say, fancy joining me for a nostalgic trip down memory lane, and learn how to recreate one of my favourite, British, summertime or anytime desserts? Well, darlings, how could one resist a nibble or two on Miss Windsor’s Blackberry & Apple Crumble (Oh, I say!).
You’ll be pleased to know that it’s completely gluten-free and vegan – “OMG!” I hear you shriek with sheer delight!, and it’s so devilishly delicious that even the health-conscious community are rather baffled how I achieved such culinary excellence, despite the reputation that gluten-free food is notoriously bland.
Now, for those who like to keep abreast (Oh, I say!) regarding the history of British food, you’ll be chuffed to discover that our beloved “crumble” began its culinary journey during World War II. You see, due to the strict rationing of food, one had to “think outside the box”, so to speak! and invent meals that used less ingredients such as flour, sugar and fat.
Of course, back in those days, many folks were rather enamoured by British pies, but as Grandmother Josie would often trumpet, “Hard cheese, my dear” (translation: hard luck!), as sadly pies were completely off the menu due to their indulgent need for a pastry base.
Of course, such a requirement would’ve been a hefty blow to your ration book and would have left you with nout to spare for the rest of the week. Anyway, my dears, thank goodness for the invention of the crumble which can be made sweet or savoury (How spiffing!).
Darlings, now memory lane can be such a captivating place! I gleefully recall my childhood pastime of blackberry picking. Every year armed with a Tupperware vessel little me would join forces with Mother and together we scoured the bountiful West-Country hedgerows, in search of a bumper crop of purply plump blackberries!
Oh, and what wonderful memories I have of Mother’s mouth-watering, West-Countryfied version of Blackberry & Apple Crumble.
This year I decided to follow my dear mother’s tradition, thus baked a Blackberry & Apple Crumble using foraged South-East London blackberries. However, my recipe is completely gluten-free, vegan, and with no white sugar insight – very healthful, indeed!
In fact, I picked so many blackberries that I assigned three huge bags their very own shelf within the prickly cold atmosphere of my rather trusty freezer.
Darlings, now if your diet allows please enjoy Miss Windsor’s Blackberry & Apple Crumble with a splash of custard. One recommends Birds egg-free custard as it’s completely vegan, and tastes absolutely divine – the very best of British fayre!
Enjoy!
Miss Windsor x
ALL PHOTOGRAPHY BY MISS WINDSOR
Miss Windsor’s Blackberry and Apple Crumble (Gluten-Free/Vegan)
Ingredients
THE FILLING:
- 2 medium bramley apples
- 240 g (1 & 1/2 heaped cups) washed blackberries
- 1 large lime – zest & juice
- 4 generous dessertspoons of honey
- Handful of desiccated coconut
- 30 g (1/4 cup) coconut oil or butter
THE TOPPING:
- 40 g (just over 1/4 cup) soft brown sugar
- 40 g (1/2 cup) ground almonds
- 40 g (heaped 1/4 cup) gluten-free granola
- 80 g (3/4 cup) gluten-free rolled oats
- 60 g (1/3 cup) coconut oil
Instructions
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Darlings, hygiene should be practised meticulously in every kitchen! Wash your hands please – ‘splish, splash’!
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Preheat your oven to 180*C / 160*C Fan / 350* F / gas mark 4
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Peel and core the apples, then cut into pieces of all shapes and sizes!
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With the aid of a small bowl gently mix together the blackberries and apple pieces, then transfer into your chosen item of ovenware – Much obliged!
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Using a jug combine the juice and zest of 1 lime, honey, and desiccated coconut. Mix well then pour over the fruit
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With a spoon, dollop the coconut oil all over the lime/honey mixture – Ta very muchly!
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Place on the middle shelf of oven and bake for 25 minutes or so, until the fruit has softened. Stir once half-way through
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Now, grab a large mixing bowl and mix together the brown sugar, ground almonds, granola, and rolled oats. Then using your dainty little fingertips rub in the coconut oil
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Sprinkle the crumble mixture over the fruit, then transfer to the middle shelf of oven and bake for approximately 20 minutes
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Your fruity 'crumble creation' is ready when slightly sun-kissed, and the fruit is bubbling around the edge of your ovenware vessel!
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Serve hot with lashings of custard or a jolly good drenching of double cream – Voila!
Hi Miss,
It looks absolutely delicious!
Mr Steve James – the wonderful Somerset caterer!
A pleasure to meet you here. Thank you, I say it is rather delicious.
Fancy joining Miss Windsor for a scoop or two doused in custard?
Cheerio,
Miss Windsor X
Miss Windsor again a mouth watering dessert please keep them coming
Hello darling Brian!
Thank you so much for popping by again. You are one of my greatest supporters!
Oh, yes, just one bite and you’ll be yearning for me – Oh, I say!
Cheerio for now,
Miss Windsor X
Nice to meet you on the Cooks Cook Facebook page. It looks good and very marvellous my friend. Allen.
Hello darling Allen,
It was certainly a pleasure to meet you on the Cooks Cook Facebook page – and thank you for popping by at Miss Windsor’s Delectables!
Oh, yes, it’s certainly exceedingly good and moreish marvellous!
Toodles!
Miss Windsor X