From Orchard to Table; My Favourite Crumble

The first thing I ever made my boyfriend was apple crumble. He LOVES it. I think I’m pretty sure that if he had to choose between me or apple crumble, he’d pick apple crumble. Truth. Apple is his favourite, but he’ll accept apple and pear, apple and blackberry or rhubarb at a push. Me, on the other hand, well I’d choose any other dessert before a fruit crumble, usually something creamy and chocolatey like tiramisu, ooh, or maybe something really lemony like tarte au citron, yummm! It’s not so much that I dislike it, I just much prefer other things when given the choice, hence why I don’t make it as often as he’d like.

When Holly of Avenue Lifestyle and Anouschka Rokebrand asked me to collaborate on an Orchard to Table shoot and create a dessert using the freshly plucked apples and pears from De Olmenhorst, it had to be crumble. In an attempt to make a version I’d enjoy eating as much as he does (if that is even possible), and something slightly different, this is what I came up with. But first the orchard and the gorgeous Lisa (our model).

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Fresh from the orchard, I got busy baking whilst Holly did what she does best styling and making my kitchen and the table setting look absolutely gorgeous whilst Anouschka worked her magic capturing everything so beautifully.

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This crumble is light and fresh tasting, not heavily spiced with cinnamon, with a unique twist which makes it really special. I favour a traditional crumble topping of flour, brown sugar and butter, so as to show off the filling, if you prefer it crunchier you could easily add some oats, muesli or nuts.

Apple and Pear Crumble with Orange and Rosemary

Serves 6-8

For the filling

Juice and zest of half an orange

3 large elstar apples, peeled and diced into 2cm cubes

2 large pears, peeled and diced into 2cm cubes

50g salted butter

1 tbsp salted caramel or dulche de leche

50g soft light brown sugar

1/2 tsp cinnamon

Large sprig of rosemary

For the crumble

200g plain flour

150g salted butter, diced into 1cm cubes

100g soft light brown sugar

2 tsp finely chopped rosemary

50g dark chocolate chips/drops

Preheat the oven to 400°F (200°C). Starting with the filling, add all of the ingredients into a wide pan and place on a medium heat for about 5 minutes. Stir occasionally until the sugar has dissolved and the butter has melted. Remove the sprig of rosemary, tip the mixture into an ovenproof pie dish (approx 7”x10”) and set aside.

To make the crumble, place the flour, sugar and butter in a large bowl and rub the butter into the flour and sugar until it looks like crumbs and the butter is evenly distributed throughout. Stir in the finely chopped rosemary. Spoon half of the crumble mixture over the apples and pears. Sprinkle the chocolate drops evenly over the crumble and then cover with the remaining half of the crumble mixture.

Bake in the oven for 35-40 minutes until bubbling and golden on top. Serve with freshly whipped cream.

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Myself, Anouschka, Lisa and Holly (as seen here and here), have all been converted, but we probably don’t count! Would love for you to try it and let me know what you think. Perfect winter weekend comfort food x

 

For more on this shoot you can have a look at Holly’s post here and Anouschka’s post, including beautiful film images, here.

CREDITS | Styling and Concept: Holly Marder (Avenue Lifestyle) | Photography: Anouschka Rokebrand | Recipe and Food Styling: Ajda Mehmet | Model: Lisa Groothuijzen | Location: De Olmenhorst | Table Linen and Tea Towel: Dille & Kamille | Cream Plate: Hélène Millott Furnishings