If you are reading this week’s Garden New Magazine (February 6 edition) here is the recipe I mention for apple crumble cakes. Our stored apples usually last until the end of February, but the autumn, and winter up until Christmas, was so mild the fruit started to go soft. I sliced and froze some of the apples, and turned the rest into delicious little cakes. These too can be frozen and will thaw within a few minutes, or defrost in a microwave. Let me know if any of you try the recipe, and how you get on with it. I’ve added frozen blackberries and raspberries to my cakes. Or you can just make them with apples on their own. All equally tasty. It’s lovely to have something reminding us of summer – right in the middle of winter.
You’ll need three or four apples, and a handful of berries, if using them. Use what you have. Equally good using tinned or fresh peaches, plums, blueberries, apricots, pears. It’s a very versatile recipe, using up store cupboard and frozen fruit.
I’ve made mine in silicone muffin trays, but you could just make one large cake and slice it. Use oat milk and egg substitute for vegans.
Muffins cook in 25 to 30 minutes. But check they are cooked through.
We store the apples wrapped in newspaper in the unheated glass porch and potting shed.
There was a good harvest from the orchard last autumn. Plenty of apples and pears.
I’ve been making apple crumbles all winter. Such a simple dish, so lovely and warming on a cold day.
Thanks for reading and getting in touch. I’ve started doing live videos from the greenhouse over on instagram as a way of keeping in touch with family and friends.
I’m karengimson1 on instagram
And @kgimson on twitter
Update: Sue Appleton on twitter used blackberry jam instead of berries and sent this message: