Brrrrrr. Raspberries?!

New year, new post. And a Happy One Year to Not Another Carrot. Even if it did get rather neglected in the latter half of 2011. Must try harder.

So to start the year I have an unusual post for you. A dessert. (Just to illustrate how infrequently I cook desserts I did just type desert and had to correct myself... Not so palatable, a bit dry, too many camels.)

Dr W likes a crumble. I like making a crumble. This works out well. Arguably one of the most simple, flexible desserts to make but also one that can be the most disappointing. You need a good balance of fruit to topping, the fruit must not be too sweet or too tart and the topping, well, I think that's down to personal preference.

You could make the topping crunchy, spicy, nutty, oaty, cakey, oaty or whatever you want really. All you need is a mix of flour/oats/muesli/nuts/spices and sugar bound together, until it looks like crumble topping, with a bit of butter. Not marg. Butter. If using unsalted, add a small pinch of salt. If you add too much butter, add a bit more of the oats or flour. If you make too much, it will freeze. It's all very simple.

How I make my topping depends on what fruit I am using and what I have in the cupboard. Plain apple needs some spice so add cinnamon, nutmeg or good old mixed spice to the mix. For plums (plumble), pears, peaches, apricots a little bit of whatever spice you think goes is good. I don't think berries in crumble need spice but feel free to disagree!

But enough of the waffle. Dr W's choice- Apple and Raspberry Crumble. The raspberries are British and frozen, courtesy of Waitrose (large punnet currently on offer at £1.89). So I don't feel guilty about having raspberries in January. Ok, I do a little bit.

Makes 2 generous ramekins.

For the filling-

1 large bramley apple (cooking apples hold their shape better when cooked) peeled, cored and thick sliced, handful of raspberries (added and heated through at the end) cooked gently in a wide frying pan with butter and soft brown sugar.

Today's crumble topping (recipe subject to change!)

A handful of porridge oats
A handful of self raising flour (makes the topping slightly cakey)
Half tbsp light soft brown sugar
Half tbsp dark brown sugar
c.1 tbsp butter

Rub ingredients together until it looks like crumble topping.

Assemble. Bake until golden and bubbly. Serve with custard. Or cream. Or ice cream. Or all of the above. Piggy.