Josh Eggleton is Chef Patron of multi award-winning pub The Pony & Trap in Chew Magna. Here he has created a menu especially for vegetarians.
Dessert
Ingredients for the filling:
200g blackberries
6 cooking apples
150g Demerara sugar
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves
Pinch of salt
For the topping
200g plain flour
100g butter
120g Demerara sugar
100g toasted almonds
50g rolled oats
Method:
1. Preheat the oven to 180°C.
2. For the topping put the butter, flour and sugar in a food processor until the mix starts to clump together. It should consist of lumps of different sizes but not be fully combined.
3. Place the mix in a bowl and fold in the almonds and the oats.
4. Line a baking sheet with baking paper and spread the mix over it evenly. Bake in the oven for 20 minutes, turning every 7 minutes or so until it’s crumbly and golden. Set aside to cool.
For the filling:
6. Peel and core the apples and cut them into wedges or large cubes. Put the apples in a medium-sized pot and mix in the sugar, salt and spices. Place over a medium-high heat and stir occasionally. As soon as about ? of the apples start to break down, remove from the heat, stir in the blackberries and then spread the mix on a tray. This will help keep the apples from overcooking – they should still be al dente.
To serve:
7. Using either 4 individual bowls or one
large serving dish, spread the fruit mix
evenly, filling up about ¾ of the depth of your chosen container.
8. Layer the crumble on top and gently reheat in the oven at about 160°C for 15 minutes or slightly longer if the filling has been chilled.
9. Serve with cream, custard or ice-cream.
