|The Guardian's new food magazine - issue 3|
The recipe is a sweet pumpkin and apple crumble. I added some apples for extra freshness and replaced half the butter with rapeseed oil, which gives it a nice nutty taste and adds some omega-3 fatty acids. The Guardian called it an innovative take on pumpkin pie and wrote further: "The combination of sweetly spiced squash, tart apple and a nutty, treacly topping is inspired"!
Here is the recipe to serve 6:
- 400g pumpkin
- 2 star anise
- 2 British apples, such as Cox
- 10 Medjool dates
- 50ml British runny flower honey
- 30g walnut pieces
- 75g plain white flour
- 75g fine oatmeal
- 50g unsalted butter
- 50g rapeseed oil
- 100g dark muscovado sugar
- 1 tsp cinnamon
- Preheat the oven at 180°C. Peel and cut the pumpkin into small chunks and place into a buttered ovenproof dish. Break the star anise into little pieces and mix with the pumpkin. Drizzle with 25ml of the honey and bake for 10 minutes.
- Meanwhile, peel the apples and cut them into cubes. Remove the stones from the dates and cut them into thin slices. When the pumpkin has softened a bit, add the apples, dates, remaining honey and walnuts to the dish and toss well.
- Prepare the crumble: In a food processor or with your fingertips, combine the flour, oatmeal, butter, oil, sugar and cinnamon to crumbs and sprinkle on top of the pumpkin / apple mix. Bake for 30-35 minutes until bubbly and golden brown. I would serve it with home-made custard or simply a dollop of crème fraîche.