There is a swing back to more traditional desserts away from the fancy twists, curls, stacks and weird and wonderful ingredients which have become the norm in recent years.

And I say thank goodness, because we all have sweet memories of days gone by when 'sweets' were relatively simple dishes, easy and relatively inexpensive to make.

I am delighted that a number of restaurants are also moving back in time and certainly many of our friends have also started making the type of food they grew up with.

One of the desserts I grew up with and which my gran and mum used to make regularly was crumble, with the fruit varying from apple to quince, or both, as in today's recipe.

What I love about crumble is that it is so versatile; served warm in winter with custard it's as good as cold in summer with cream or ice cream.

For today's apple and quince crumble you need:

Ingredients:

  • 220g apples, peeled, cored and sliced

  • 220g quinces, peeled, cored and sliced

  • 125g plain flour

  • 55g castor sugar, mixed with half a teaspoon of cinnamon powder

  • 1 tablespoon honey

  • 50g soft butter

    • Instructions:

    In a bowl mix the flour and butter with your fingertips until the mixture looks like large crumbs.

    Sprinkle with half the sugar and set aside.

    Mix the apple and quince slices, then arrange half of the fruit in a one-litre pie dish.

    Sprinkle with the rest of the sugar, then place the other half of the fruit over the sugar.

    Sprinkle with honey (it doesn't matter if it doesn't go far — it really is only there to give added taste to the dish).

    Spoon the crumble mixture over the fruit.

    Heat oven to 180°C and bake for about 45 minutes until fruit is soft, but not mushy.

    Then spoil yourself and serve the crumble straight from the oven with custard and ice cream.

    Bet you there won’t be a crumb left over!


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