Sunday, baking Sunday

Waking on a Sunday is a beautiful thing.

Want to spend it in bed? Trips to Bunnings, scoffing $2 hot dogs? Catch ups with friends? Anything, or nothing is possible (and completely acceptable. At least, it better be).

For many, it’s a day of cooking. Complicated recipes get a test run, slow cookers get switched on, freezers are stocked. My Twitter feed is filled with recipes, breakfasts, questions and ideas being thrown about. It’s inspiring and drool inducing at the same time.

On this particular Sunday, the one just past, a pure winter’s day was taking over. There’s no way I’m going out in the storm that’s coming, so the day is filled with finding a use for the glut of fruit in my kitchen. Plus, my house is bloody cold. Standing over a warm oven sounds like heaven!

Speaking of heaven, what is more so on a winter’s day than crumble? Apples, brown sugar and oats… Oh, and a handful of frozen blueberries for additional gooey amazingness. The cornflour thickens the fruit’s juice into a slightly jam-like goodness, further adding to just how good this is.

Apple & Blueberry Crumble

Filling
4 large apples, peeled, cored and diced
1 cup blueberries, fresh or frozen
1/2 teaspoon vanilla extract
1 tablespoon of lemon juice
1/2 cup caster sugar
2 tablespoons cornflour

Crumble
1/2 cup oatmeal
1/2 cup brown sugar
1/2 cup butter, room temperature, diced
1 cup plain flour

Preheat the oven to 180*c

Combine apple, blueberries, lemon and vanilla in a bowl. In a separate bowl, mix together sugar and cornflour until combined.

Toss together fruit and sugar, until thoroughly combined. Place in a baking dish.

In a smaller bowl, combine the flour, oats, and brown sugar. Smush the butter into the flour mixture with your fingers, until a crumble mixture is formed.

Place the crumble over the fruit evenly, adding a little extra in the gaps (just because it’s delicious)

Place the baking dish on a tray covered with baking paper (In case the crumble bubbles over, this makes cleaning a little easier!). Bake for 40 minutes, until the crumble turns golden.

Serve with cream. Or ice cream. Or custard. Creme fraiche. Pretty much anything delicious.

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One thought on “Sunday, baking Sunday

  1. Gloria says:

    I’d normally have this for dessert but now im thinking “why do I have to wait until the end of the day to enjoy?”. Im coming over this sunday for crumble brekky !!

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