I moved countries and have not updated my blog in months. You know how it is, you move to a different place and it takes forever to get back into a routine. I actually have been cooking and taking lots of photos so I have a huge backlog of stuff. I can’t promise but I am going to be more diligent in posting in the next few weeks.
Now I am back to living in Singapore – in an apartment where I have an oven again. I can’t even begin to describe how much I had missed baking. It is not just about making cookies or banana bread, but the sheer joy of sitting down to a quick meal of baked chicken when I don’t have time to chop up bits of vegetables or slice meat for a Chinese stir fry. Not to mention the ability to prepare a home-cooked turkey for Thanksgiving or Christmas.
The first thing I did was to make a crumble with apples and pears. This is a wonderful dessert and fun to make. Watching and waiting for the crisp buttery shortbread crust to turn a golden brown, I can’t wait to polish off the whole lot. It is that good!
For the crumble:
220 g plain flour
140 g sugar
120 g butter, chopped into small cubes
For the filling:
2 pears – peeled, cored and sliced
2 apples – peeled, cored and sliced
2 Tbsp sugar
80 ml water
1. Preheat the oven to 180 degrees C.
2. To make the crumble, put the flour and sugar into a large bowl and mix well. Rub the flour and butter using your fingertips until the mixture resembles breadcrumbs.
3. Arrange the pear and apple slices in a baking dish. Sprinkle the sugar over it. Pour water into the dish.
4. Spoon the crumble on top, spreading it right up to the edges of the dish. Using the back of the spoon to press it firmly down – the more tightly packed it is, the crisper it will be.
5. Run a fork lightly over the surface to “crumble” the top.
6. Bake in the oven for 40 minutes or until the crumble is browned and the fruit mixture is bubbling.
7. Serve with vanilla ice cream. Enjoy!