Just over halfway through my holiday in Liberia and I am fearing returning to a cold and wet London. It was 32°C here yesterday and I made the mistake of checking the temperature back home – big mistake! I need to prepare my body for the sad shock it will get when I return, so I am already planning some proper comfort food to ease me back in – date and apple crumble it is!
I don’t have a massive sweet tooth – not pretending I don’t do desserts but if it was the done thing, I’d order a savoury dish for dessert at restaurant. My friends all know I am more of savoury kinda girl. Though, the one dessert I will always go for, if it is on the menu, is a good crumble.
None of this soggy crumble or a little thin sprinkling, a good crunchy thick layer of crumble with some crispy caramelised edges where the filling has bubbled to the top. Those crispy caramelised edges that are close to being burnt are so irresistible, and close to you possibly breaking a tooth when it gets stuck and you try to dig it out.
I am excited to get back and cook but I know in reality, after all the travelling, I won’t be in the mood to spend hours in the kitchen. So this dish being so quick and easy to make will allow me to get the fix I crave.
Last time I made this with my niece and nephew – my niece approved…I think!
The prep. part
Date and apple filling
400g braeburn apples – core, dice into 2cm cubes and keep the skin on
260g dried dates, with the stones removed and roughly chopped by hand or in the food processor
Pinch of cinnamon
½ teaspoon of vanilla essence
150g plain flour
100g unsalted butter
60g granulated sugar
300ml of creme fraiche to accompany the crumble once cooked.
The assembling part
- Preheat the oven at 185°C
- Remove the butter from fridge for the crumble to soften a little.
- Place a pan onto a medium heat and add all of the filling ingredients. Allow to simmer for 10 minutes.
- While the filling is cooking/softening, add all the crumble ingredients into a mixing bowl.
- Rub the ingredients together lightly using your fingertips rather than the palm of your hands – the heat from the palm of your hands will cause the butter to melt.
- By now the filling should be ready to turn into an oven proof dish and then sprinkle the crumble on top.
- Place in the oven for 20 – 25 minutes.
- Serve with a dollop of creme fraiche