Rejoice in autumn fruits with this sweet midweek treat
Nigel SlaterTue 15 Oct 2024 07.00 EDTShareAutumn-fruiting raspberries and tart, new-season cooking apples are a fine marriage. They work as stewed fruit, simply stir the raspberries into the stewed and slightly sweetened apples.
Peel 1kg of cooking apples. Roughly chop them, removing the cores as you go. Cut the apples into thick slices, then put them in a saucepan with the sugar and the juice of half a lemon and a couple of pinches of cinnamon. Let them soften for a few minutes over a moderate heat, then scatter in 200g of raspberries. Transfer to a baking dish. (I use a shallow casserole 26cm in diameter.)
The most appropriate apples for this are sharp, Bramley-type ‘cooking’ applesPreheat the oven to 180C/gas mark 4. Reduce 175g of white bread to coarse crumbs in a food processor or by crumbling the bread between your fingers. Tip the crumbs into a bowl, then stir in 90g of demerara sugar and 80g of rolled oats.
In a small pan, melt 90g of butter, then pour over the crumbs and sugar and toss together gently until the crumbs are evenly coated. Scatter the buttered crumbs over the apples and raspberries.
Bake in the preheated oven for 45 minutes until the crust is crisp and golden and the apples have fluffed up around the edges. Serves 4. Ready in 1 hour
The most appropriate apples for this are sharp, Bramley-type cooking apples. If you use dessert apples, then you will need less sugar.
Any soft, white bread will do here: open textured bread, such as ciabatta, is a good choice. Heavier breads, such as sourdough, will produce a slightly stodgy crust. Brioche can be good, though expect a sweeter result.
Chilled double cream is a fine accompaniment, but I particularly like the contrast of the hot pudding with cold vanilla ice-cream.
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