This might be a bit late… but here are three yummy recipes for using foraged fruit such as apples, blackberries and raspberries.
Foraged Fruit Crumble
Crumble is the obvious choice of course, and I discovered that an assembly line of small boys makes it light work indeed. I actually never use a recipe for crumble, so sincerest apologies for these Nigella-style vague proportions. I promise you it will taste good! (By the way, a Cook’s Dry Measure really speeds up this recipe, and many others.)
For the fruit:
Peel and dice some apples, either cookers or dessert, or a mixture. A couple of really large ones, or 3-4 small ones. Place them in an oven-suitable dish, adding a sprinkling of any soft fruit you have to hand such as blackberries, rasperries etc. Then add two generously heaped spoonfuls of brown sugar, a sprinkling of cinnamon, a splash of water, and give it all a gentle stir.
For the crumble topping
Cut up 50g or so of butter and leave to soften a bit. Add 4 oz. flour and rub between fingers to make breadcrumbs. Now I add around 1 oz. of ground almonds, a couple of heaped tablespoons of brown sugar and a pinch of salt. Finally mix in a good helping (roughly 2 oz.) of rolled oats, and a sprinkling of cinnamon, if you have these on hand.
Bake at 180c for 45 minutes-ish.
Any-County Apple Cake
This apple cake is truly delicious, especially eaten warm with melted butter. Even my dad says so, and he moved to Dorset just because of the apple cake, so he should know. Turns out you can bake tasty apple cake whatever county you live in. It probably even works in Caithness. I always bake with spelt flour (and add baking powder according to the tub to self-raise), and Bramleys or cookers work a treat here. I baked this in a 2 lb. loaf tin, but an 8 inch cake tin will cook a bit quicker (30-40 mins).
Sift 8 oz. self-raising flour and 1 tsp. salt into a mixing bowl.
Cut 4 oz. butter into the flour and rub together into a breadcrumb consistency. Mix in 1 lb. of (any) apples (peeled, cored and chopped), along with 4 oz. sugar and 2 beaten eggs.
Turn into a greased 2lb. loaf tin and bake at 200c or Gas mark 6 for around 50 mins (or until a flat knife inserted in the centre comes out clean.) Allow to cool slightly before turning out.
Muffin Tin Mini Pancakes
The blueberries in the photo were actually “foraged” from the bushes we planted in our own back garden. Foraging for the true home-lover.
Make your usual simple pancake batter, or try mine:
Beat 2 eggs (and 2 tablespoons of sugar if you aren’t sweet enough).
Add 1 pint of milk.
Mix in 8 oz. flour, a pinch of salt and a splash of vegetable oil.
Now grease the muffin tins well.
Pour in batter to the brim.
Sprinkle in soft fruit.
Bake at 175c for 20-30 minutes or until golden.