Autumn Fruit and Spiced Oat Crumble

The smell of this lovely dessert will awaken thoughts of warming yourself inside after a Sunday walk in the blustery days of autumn and winter.

The spices add an autumnal warmth and flavour to the crumble topping. However, they could be left out partially or completely to suit your taste.

This amazing recipe for Autumn Fruit and Spiced Oat Crumble comes from George O’Neill, the Executive chef on board MV Hamnavoe. It makes enough for 6, and is a favourite onboard for passengers and crew in equal measure!

Ingredients

• 4 apples
• 4 pears
• 150g blackberries
• 1 tbsp lemon juice
• 125g light brown sugar
• 300g plain flour
• 200g unsalted butter
• 100g dark muscovado sugar
• 100g Scottish porridge oats
• 1 tsp ground ginger
• 1 tsp ground mixed spice
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp salt
• 1 tbsp treacle

Method

1. Wash the apples and pears, then peel and core them and chop into large chunks.
2. Put the chunks into a pan and add 1 tbsp lemon juice and 2 tbsp (25g) light brown sugar.
3. On a low heat, gently stir the fruit using a spatula for a few minutes until slightly softened. This step ensures that that the fruit is tender and cooked at the same time as the crumble topping.
4. Add the blackberries and remove the pan from the heat.
5. Decant the softened fruit into a buttered baking dish.

6. Make the spiced oat crumble topping by adding the flour and softened butter to a mixing bowl. Using your fingertips rub the butter into the flour until fully combined and resembling a sandy texture.
7. Add 100g porridge oats, 100g light brown sugar, 100g dark muscovado sugar, then all the spices and salt. Finally add the treacle and mix together with your fingertips until the crumble ingredients are fully combined.

8. Gently scatter the crumble mixture into the buttered baking dish on top of the fruit – don’t press down on the mixture.
9. Bake in the oven at 180°C for 40 minutes until bubbling and piping hot.
10. We served our delicious pudding with Orkney Ice Cream!

Chef’s tip – most fruit and berry combinations work just as well using the same method. The spices add an autumnal warmth and flavour to the crumble topping. However, they could be left out partially or completely to suit your taste.

By George O’Neill
Chef from Aberdeen who considers himself very lucky to live and work in the beautiful Orkney islands. When on leave from the ship, George enjoys cooking for family and friends and hanging out with his wonderful daughter, Eva.

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