APPLE and BLACKBERRY CRUMBLE

Whether you’re making the most of late-summer berries or raiding the freezer, this crumble is an autumn superstar. Our brown butter topping takes the flavour up a notch, so it’s worth taking the time to include this step.

Serves 8 Prep 25 mins Cook 40 mins

• 1kg Bramley apples, peeled, cored and roughly chopped
• 300g fresh or frozen blackberries
• 75g maple syrup
• 1/2 a lemon, juiced
• 2 whole star anise
• 150g unsalted butter
• 200g plain flour
• 100g rolled oats
• 100g soft brown sugar
• 1 tsp ground cinnamon
• Pinch of sea salt

1.  Preheat the oven to 180°C (Gas Mark 4). Grease your baking dish with butter.

2. Combine the apples, blackberries, maple syrup, lemon juice and star anise in a saucepan and cook gently over a medium heat for 5 to 7 minutes, until the fruit begins to soften and release its juices. Remove the star anise, then transfer the mixture to the prepared baking dish and spread out evenly.

3.  In a small saucepan, melt the butter over a medium heat. Cook for 5 to 6minutes, swirling occasionally, until the milk solids turn golden brown and it has a nutty aroma. Remove from the heat and leave to cool slightly.

4. In a large bowl, mix together the flour, oats, sugar, cinnamon and salt. Pour in the cooled brown butter and stir with a fork until clumps form and the mixture

resembles moist, golden rubble.

5.  Sprinkle the crumble mixture over the fruit, but don’t press it down – keeping it loose will give you maximum crunch. Bake for 35 to 40 minutes, or until golden and bubbling.

6.  Serve warm with a scoop of vanilla ice cream or double cream.

Mango, cardamom & coconut crumble

This sunshine-inspired, vegan pudding puts a tropical twist on a classic crumble, combining sweet mangoes, fragrant cardamom and nutty toasted coconut.

Serves 8 Prep 20 mins Cook 30 mins

• 1.2 kg fresh mango chunks
• Caramelised mango slices from 1 large ripe mango
• 1 lime, zest only
• 6 cardamom pods, seeds crushed
• 100g Caterfood Select desiccated coconut
• 200g plain flour
• 150g plant-based butter
• 100g demerara sugar

1. Preheat the oven to 180°C (Gas

Mark 4). Grease a medium-sized

baking dish with plant-based butter.

2. In a large bowl, combine the

mango chunks, lime zest and

cardamom pods. Gently fold in half

of the caramelised mango slices. Transfer the mixture to the prepared baking dish and spread out evenly.

3. In a separate bowl, mix the

coconut, flour and sugar together.

Add the butter and rub in with your fingertips until the mixture resembles coarse crumbs.

4. Sprinkle the crumble topping

evenly over the fruit, then bake for

25 to 30 minutes, or until golden

and bubbling at the edges.

5. Serve warm with plant-based ice

cream or coconut yoghurt.

PEAR, GINGER AND WALNUT CRUMBLE

This cosy dessert brings together the mellow

sweetness of ripe pears, the gentle heat of

ginger and the earthy richness of walnuts.

Serves 8 Prep 40 mins Chill  35 mins

For the caramelised walnuts:

• 200g Caterfood Select halved walnuts
• 100g granulated sugar
• 1/2 tsp ground cinnamon
• Pinch of sea salt

For the caramelised pears:

• 30g unsalted butter
• 2 tbsp soft brown sugar
• 2 conference pears, halved

For the fruit base:

• 1.5kg conference pears, peeled and roughly chopped
• 100g stem ginger, finely chopped
• 1 lemon, zest only
• 100ml maple syrup

For the topping:

• 200g rolled oats
• 150g Caterfood Select walnut pieces
• 150g Caterfood Select ground almonds
• 100g soft brown sugar
• 1 tsp ground cinnamon
• 150g cold coconut oil

1. Preheat the oven to 180°C (Gas

Mark 4). Grease a medium-sized

baking dish with butter.

2. Toast the walnut halves in a dry

pan over a medium heat, stirring

constantly, for 2 to 3 minutes. Tip

into a bowl and set aside.

3. Place the pan back on the heat

then add the sugar, cinnamon, salt

and 2 tablespoons of cold water.

Stir until the sugar has dissolved

and the mixture starts to bubble.

4. Add the toasted walnuts to the

pan and stir to coat. Cook for

3 to 4 minutes, until the liquid

thickens and starts to crystallise. Meanwhile, line a baking tray with

baking paper or a silicone mat.

Scrape the walnuts onto the tray.

Leave to cool completely.

5. Melt the butter in a griddle

pan over a medium heat. Add the

pear halves and sprinkle over the

soft brown sugar. Cook for 5-7

minutes, turning occasionally,

until soft, golden and caramelised,

and then set aside.

6. In a large mixing bowl,

combine the chopped conference

pears, stem ginger, lemon zest,

and maple syrup. Transfer the

mixture to the baking dish.

7.  To make the crumble topping,

mix together the oats, chopped

walnuts, ground almonds, sugar

and cinnamon. Add the coconut

oil and rub everything together

with your fingertips until the

mixture resembles coarse crumbs.

8. Scatter the crumble topping

over the fruit without pressing

down, then arrange the

caramelised pear halves on top.

9. Bake for 30 to 35 minutes, or

until golden and bubbling.

10. Finish with a handful of the

caramelised walnuts and serve

warm with crème anglaise.