Autumn is upon us, bringing with it a rich tapestry of flavours that make our taste buds dance with joy. To celebrate the season, we’ve curated a selection of delectable recipes featuring some of this season’s most easily available fruits. Get ready to embrace the cosiness of autumn with these delightful dishes!
Indulge in the sweet and tangy allure of blackberries with a heart-warming Blackberry Cobbler. This classic dessert is the perfect comfort food for chilly autumn evenings.
- 66g fresh blackberries
- 1 tablespoon lemon juice
- 1 large egg
- 200g granulated sugar
- 125g all-purpose flour
- 6 tablespoons butter, melted
- Whipped cream (optional)
- Garnish: fresh mint sprig
- Grease the pan with butter or cooking spray, then pour the blackberries right in. Add 1 tablespoon of lemon juice and stir.
- Crack an egg into a medium bowl and use a fork to whisk. Next, add the sugar and flour. Continue stirring until the topping mixture is combined and crumbly.
- Sprinkle the topping mixture evenly over the blackberry–lemon juice mixture in the pan. To finish, drizzle 6 tablespoons of melted butter evenly over the topping and berries.
- Pop the dish into the oven at 180 degrees / gas mark 5 for 30 minutes until golden brown.
Ultimate Apple Pie
No autumn is complete without a slice of warm, fragrant apple pie. It’s a true testament to the beauty of the season.
- 1kg Bramley apples
- 140g golden caster sugar
- ½ tsp cinnamon
- 3 tbsp flour
- 1 pack shortcrust pastry
- Quarter, core, peel and slice the apples about 5mm thick and lay evenly on a baking sheet.
- Mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to fit the apples later.
- Preheat the oven to 190c/ gas mark 5. Cut off a third of the pastry and put it to the side.
- Roll out the remaining two thirds of the pastry, and line a pie tin, ensuring to leave a slight overhang.
- Pat the apples dry and tip them into the bowl with the cinnamon sugar mix. Mix with your hands until all the ingredients are combined
- Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Bake for 40-45 mins, until golden.
One delightful dish that captures the essence of fall is Stewed Pears. Imagine tender, juicy pears gently simmered in a fragrant concoction that infuses them with sweetness and spice.
- 8 ripe pears
- 4 fl oz water
- 2 tablespoons sugar brown sugar or white
- Juice of ½ a lemon
- 1 cinnamon stick optional
- 5 cloves optional
- Place the sugar, water, lemon juice and cinnamon stick into a medium-sized pot over a medium heat and simmer, stirring occasionally until the sugar dissolves.
- Peel and core the pears and cut into quarters, and add them to the pot.
- Simmer for 10-15 minutes or until the fruit is soft and begins to break down. Remove and discard the cinnamon stick and cloves.
Nothing beats a hearty and refreshing Berry Bircher. With the delightful burst of raspberries, oats, and creamy yogurt, this recipe is the perfect embodiment of autumn.
- 70g porridge oats
- 2 tbsp golden linseeds
- 2 ripe bananas
- 140g frozen raspberries
- 175g natural bio yogurt
- Tip the oats and seeds into a bowl, and pour over 200ml boiling water and stir well. Add the bananas and three-quarters of the raspberries (chill the remainder), mash together, then cover and chill overnight.
- The next day, layer the raspberry oats in two bowls with the yogurt, top with the reserved raspberries and serve.
Blueberry No-Churn Ice Cream
Even as temperatures cool down, there’s no reason to say goodbye to ice cream. Relish the Blueberry No-Churn Ice Cream, a velvety blend of blueberries and cream that captures the essence of autumn in every scoop.
- 400g blueberries, plus more for serving
- 50g caster sugar
- 1 Juice and zest of 1 lemon
- 720ml double cream
- 1 x 400ml can sweetened condensed milk
- In a food processor, puree the blueberries then transfer to a medium saucepan on medium heat. Add the sugar, lemon juice, and lemon zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes.
- Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours.
- In a large bowl beat the double cream until stiff peaks form. Fold in sweetened condensed milk until fully combined, then fold in chilled blueberry puree.
- Transfer to your tin and freeze for 5 hours, or until firm.