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Crumble is the ultimate comfort food. Sweet, warm and gooey. It even contains one of your five a day (though the added sugar might just cancel the nutritional benefits out!). Crumble apparently became very popular during rationing in wartime, as an alternative to making fruit pies - as less fat is needed. Apples, pears, plums, blackcurrants, rhubarb, peaches, gooseberries, raspberries and more can be transformed into a delicious dessert. A crunchy topping from a simple butter, flour and sugar mix. Chopped nuts, oats, dessicated coconut and spices can be added if you are feeling fancy.
Today some apples & pears that had seen their best were stewed, covered with a topping and sprinkled with cinnamon and cloves. The most important question, is what to serve it with? Custard, cream, milk, ice cream?
Today I had my first brussels sprouts of the season. Forever associated with Christmas dinners and flatulence, the poor brussel gets a bad rep. In Germany it is called rosenkohl, meaning rose cabbage. This is a much prettier name I think. Steamed brussels sprouts covered in gravy and mint sauce are just delicious! 
McLaren, our new addition to the house, got to try brussels for the first time - I think he likes it!
Feeling autumnal, Bramley crumble is a must. With lashings of Birds custard. I am stuffed!
