Maria Crispy not only can’t cook but hasn’t even been trying to cook in about six months. To catch up, I decided to make a couple of desserts for a party, chocolate soufflés (courtesy of my friend Anna) and an apple and blackberry crumble (courtesy of Rachel Allen). The greatest thing about both of these is that you can pre-prepare, cookery show style, and then concentrate on more important things like swanning about in an apron, martini or similar in hand like a 1950s housewife, getting mildly tipsy.
4 large cooking apples, peeled, cored, and cut into big chunks
1 tablespoon water
2-3 tablespoons sugar
225g blackberries (frozen is okay)
175g plain flour
75g Demerara sugar (I used dark brown sugar)
Some chopped-up almonds/ walnuts/ pecans (all optional)
Step 2: Prepare the apple crumble: Roughly chop up four large cooking apples and stick them in a saucepan with a tablespoon of water and two or three tablespoons of sugar over a low heat to stew for about ten minutes, stirring to stop it sticking. To be honest I left them stewing for about twenty minutes, due to wandering off and losing track of time, but everything seemed to turn out ok.
Combine 175g of white flour (would wholemeal be even nicer?) and 75g of butter til they’re roughly crumbled. Add 75g of brown sugar and, if you like, some chopped almonds and walnuts (more of the former than the latter in my opinion because walnuts can be a bit overwhelming in the flavor department.
Also, Rachel suggests pecans, which I couldn’t get but sound like a lovely idea). Pour the softened apples into an oven dish and then pour 225g of blackberries (frozen are fine says Rachel and I can second that) on top. Top it all off with the crumble mixture. When you feel like everyone’s about 45 minutes away from crumble withdrawal symptoms, stick it in the oven at 200 degrees and prepare for crumbly goodness.
Maybe the reason why I don’t cook is because it can’t always be desserts?