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.
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.
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.
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.
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
ISBN 13: 9781849750530
With thanks to Sarah at Ryland Peters & Small
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