As we say goodbye to the summer blues and hello to the Autumn Hues, a walk around the Hogarths gardens ensure you are aware Autumn is in full swing.
Our hedgerows are tinted in dark purple. Blackberries, synonymous with the end of summer and beginning of autumn, often the feature of happy childhood memories as Executive Head Chef Vince has mentioned previously whilst delving into The Natural Larder. If you can beat our chefs into the woodlands, picking blackberries is a great activity for getting youngsters involved. Don’t forget to look up though! You’ll notice one thing is certain, the apples are plentiful!
From the Hogarth’s orchard we’ve got apples, apples and more apples!
Which is why this week, we’ve been talking to pastry chef Beth, about what she is preparing with this seasonal bounty.
The answer certainly involves indulgent desserts! Below Beth shares one of her mastered recipes for her Spiced Apple Crumble Bar, so you to, can recreate at home.
Beth comments this is her go to recipe for a warming pud for those cold Autumn days, perfect to follow a Sunday roast.
Which is why you may be lucky enough to sample Beth’s homecooked desserts on our weekly changing, Sunday lunch menu.
You will need:
For the crumble:
400g plain flour, 250g unsalted block butter cubed, 150g caster sugar, 2 tsp ground cinnamon, 1/4tsp ground nutmeg
For the stewed apples:
5 medium cooking apples peeled cored and sliced into cubes, 250g caster sugar, 50g apple juice, 1/2 tsp ground cinnamon, 1 star anise stick
To bake:
– peel and de core all your apples and slice your apples into cubes
– combine the sugar , apples , cinnamon , juice and star anise into a pan and cook out until apples are soft
– set aside to chill, whilst you make your crumble
-preheat your oven to 165.c, line an 8″ baking tray with parchment paper
– in a bowl mix your flour and sugar with your cubed butter and spices, mix together until a crumbly texture is achieved (ensuring no butter lumps)
-separate 1/2 of this mix and set aside; this will be your crumble topping!
– knead the remaining half of the mix (this will be the base of your bar) until all of the mixture has combined and is smooth in consistency
– press your kneaded dough into the base of your baking tray, ensuring your dough reaches all the edges
-place your chilled stewed apples on top of the base and then with your hands sprinkle the remaining crumble on top of the apple layer
-bake at 165.C for 20 minutes until golden brown
-allow to cool and serve with a warmed creme anglaise
-enjoy!
Sample Beth’s creations firsthand, join us daily in our restaurant to sample our Three Counties Menu or visit for Sunday Lunch for seasonal treats.
The Hogarths family have been busy this week picking fresh apples from the orchard!
