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Thursday, 21 October 2010

Cranachan Crumble

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Foodies will do almost anything for love cookbooks. Our shelves are overflowing with ones we have bought, scrounged and borrowed. I was recently sent some to review, it's quite exciting getting an advance copy to peruse before it gets to the shops.

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I made two recipes from 'Cinnamon, Spice & Warm Apple Pie', a book with a perfect title for autumn/winter. It's filled with the most wonderful warming, old fashioned, simple and delicious desserts. There are chapters on 'crumbles & streusels', 'cobblers', bettys & crisps', 'clafoutis, slumps & puddings', 'pies, tarts & strudels', plus one on 'dessert cakes'. The book has recipes by various well known cookbook authors, including Maxine Clark, Ross Dobson and Fiona Beckett.

Complete with beautiful photos for each recipe, the book features the 'apple dappy', a traditional pudding from the West Country - made with tart eating apples - it's perfect for the apple glut at this time of year. There's also a 'fig & honey croissant pudding' which only takes a few minutes to assemble before resting and baking.

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Cranachan Crumble

One of the recipes I made was a 'cranachan crumble', a crumble based on that famous Scottish dessert, combining raspberries with toasted oatmeal, whisky, honey and cream. You can use frozen raspberries during the cold winter months and as there's honey and oats in the recipe, it's reasonably healthy for a dessert.

Cranachan Crumble
Recipe by Maxine Clark from Cinnamon, Spice & Warm Apple Pie, Ryland Peters & Small

Recipe serves 4-6. The recipe says to use a medium ovenproof dish, but I used small ramekins and it worked out very well.

300g fresh or frozen raspberries
6 tablespoons heather honey, half for the topping
100ml double cream
2 tablespoons whisky
Whipped cream to serve, I used clotted cream

For the oatmeal topping:
85g unsalted butter
100g fine oatmeal
100g rolled oats (not instant)

Preheat the oven to 190ºC (375ºF) Gas mark 5. Put a baking tray on the middle shelf to heat up.

Place the raspberries into a medium ovenproof dish, or divide between 6 ovenproof ramekins. Drizzle with 3 tablespoons of the honey and then pour over the cream and whisky.

For the topping, melt the butter and remaining honey (3 tablespoons) in a saucepan and stir in both types of oats, or you can do this in a large glass bowl in the microwave.

Evenly spoon the oat mixture over the tops of the raspberries, mounding the oats up towards the centre.

Place the baking dish onto the baking tray in the preheated oven and bake the crumble for about 20-25 minutes, until the top is crisp and golden, and the raspberries are bubbling.

Cool for 5 minutes or so before serving with whipped or clotted cream.

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Pear, Gorgonzola and pecan tartlets

The above tartlet - from the recipe 'pear, gorgonzola & pecan tartlets' by Fiona Beckett - is rather intriguing. You could have the tartlets as an unusual starter, or as a cheese and dessert course rolled into one. Easy to make, using up seasonal ripe pears, there is a savoury element with the blue cheese and a crunch from pecan halves, all topped off with a drizzle of maple syrup and served warm!

Of course, many of the desserts in the book are perfect for the summer months - 'fresh fig & walnut meringue', little raspberry & rose cobblers', 'apricot & almond slump' - all on my list to make! This book would be perfect for someone who prefers fruity desserts and loves to bake.

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The book can be bought directly from Ryland Peters & Small, or from Amazon.

Cinnamon, Spice & Warm Apple Pie
£16.99 / Hardback, 160 pages
Publisher: Ryland Peters & Small
September 2010
ISBN 13: 9781849750530

With thanks to Sarah at Ryland Peters & Small

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This content belongs to Nic at Cherrapeno. All writing and photography copyright N Fowers © 2007-2010 unless otherwise indicated. All rights reserved.


Kavey said...

Lovely review and photos!
I DO so much prefer cookery book reviews where the reviewer makes a recipe from the book! Best way to judge, I think!

Choclette said...

Great title for a book - makes you want to dive into it immediately. Both the cranachan the the tart look delectable and I'd be happy with both - please.

Jan said...

Oooh I love the pear and Gorgonzola tarts!
Looks like a great book.

Maggie said...

The great thing about these Ryland Peters & Small books is they use cookery writers. Have always been a Maxine Clark fan and her sweet recipes. Fiona Beckett recipes are on my bookshelf too but I am not really familiar with Ross Dobson.
The recipes look wonderful.

Nic said...

Kavey - thanks! I agree, I really like to see the reviewer post a recipe, or at least some photos.

Choclette - that is a great title, you just know that the book will be full of winter comfort!

Jan - those tarts were really good, I used our own garden pears.

Margaret - there are a few other writers too. Lots of good hot, baked desserts in there.

grace said...

holy smokes, what an awesome cookbook title. it's like it was made for me. :) both creations look extremely appealing--nice review!

aforkfulofspaghetti said...

Now look what you've done... I'm going to have that book to my list now, aren't I? *looks mournfully at wallet*

A couple of fab-looking desserts there. If they're typical of the rest of the book, it's a must-have for me.

Abitofafoodie said...

Love the look of this book. And the dishes you decided to cook. Both look delciious and I really like the idea of serving the tarts as a cheese/dessert course all rolled into one. I really like the combination of pear and blue cheese.

Amber said...

Thanks for the compliment but I wish I could take credit for all these. This is only the 2nd year out of 13 that I have not done my own table. I still attended and took photos because I haven't missed one in 20 years. I do have links to my last 2 tables and the last 2 years under style if you are interested. I just post photos and ideas each time for my friends and family to see and have a few more days worth to put up.

Now, I like to cook but I love to bake and your post is far too tempting, particularly the tart.

Chele said...

Love the name of the book and with a recipe like that I'm pretty sure I'll be adding it to my collection when it is in the shops ;0)

Anonymous said...

What a brilliant idea! This warm version of Cranachan for the colder weather sounds great and lovely around Christmas. Perhaps as an alternative for traditional pudding haters?
'Meanderings through my Cookbook'

Anne said...

I thoroughly agree with your love/ will do anything for cookbooks, Nic! So wonderful to get new books too through the post, much better than the usual bills! ;-)

Really like the sound of everything, especially those cheese/ pear tartlets, though will be all made just for me as don't think the OH would be so keen on them!

Also the cranachan crumble will be good justification for why I randomly bought a bag of oatmeal last week!!

Anne x

Patricia (La Chatte Gitane) said...

I never had cranachan before and I am reminded now (again) it is on my to make and eat list of foods.
Anything with pear and (any) blue cheese gets my vote, as I think it is a fantastic combo, just like pumpkin and sage or chilli and chocolate.....

Unknown said...

heavenly beautiful pictures, am drooling over here!

Imwaytoobusy said...

Wow, this looks so delicious! I love raspberries and anything with oats :) Your photos of the berries are gorgeous!

Soma said...

The title of the cookbook makes me wanna eat - don't know what i would do if I had one in hand. Lovely recipe with some awesome tempting pictures.

Barbara Bakes said...

Sounds like a cookbook I would love. Both look scrumptious!

Johanna GGG said...

What great recipes - I am always after recipes to tempt us to eat more fruit and these look like they would do the trick - will look out for this book

Cynthia said...

Nic, must you torture us like this?! I am heading over to amazon to add this to my wish list!

diva said...

Nic, this looks very comforting and yum! I always get creative in crumble based but never in the crumb topping. Will try adding rolled oats to mine since i have so much at hand! Lovely. :)

Fitness Foodie said...

Love to read this cookbook...and that pear and Gorgonzola tart is wonderful looking, great for fall.

nic@nipitinthebud said...

oh my both look fabulous. Shall be bookmarking the crumble to use some of the frozen raspberries and any mention of pecans and pastry together makes my mouth water. Gorgeous photos as always :o)

Sophie Sportende Foodie said...

A great review & wonderful pictures too!

Your individual portioned desserts look fascinating & lovely too!

Yummie food!