Pear and Apple Crumble

Two cored and diced apples, and five cored and diced pears, stewed in a pan of boiling water for an hour and a half. After that the contents of the pan were gently mashed. The lid was removed, and the contents allowed to thicken (judge by eye).

Two dessert spoonfuls of demerara sugar were added to a bowl, along with three dessert spoonfuls of spelt flour. plus 70g of salted butter. All mixed together by kneading. This can take ten minutes or so.

Cooked in the middle of the oven at 180 deg c for between 40 and 50 minutes (again, judge by eye). Served in this case with a couple of spoonfuls of Greek yoghurt. Eat hot or cold.

Strawberries Rombauer

400g of fresh Perthshire strawberries, mixed with three teaspoons of demerara sugar, a glug of Cointreau, and left to stand overnight in the fridge, Serve with double cream. 

This recipe is from the Rombauer family's wonderful book, 'The Joy of Cooking'.  A standard reference in the American kitchen. 

Strawberries Rombauer