A traditional apple crumble

There is such a welcoming smell in the house whenever I make this most popular of desserts. The caramelised apples and cinnamon underneath the crunchy, crumbly topping signify that autumn is here. This is especially good served with warm custard!

My grandmother had an apple crumble recipe, but she called it Canadian Apple Pie (probably because we lived in Canada at the time and my mother gave her the recipe).

There is much debate about which apples to use for crumble and whether they need to be cooked separately beforehand. My grandmother used 'raw' apples for her pie and I would imagine they were eating apples. She also recommended rhubarb or stoned plums as an alternative.

I have always used Bramley apples and cooked them in a saucepan with brown sugar for a few minutes beforehand so they break down slightly.

This was stuck into my mother's recipe book and I still follow these measurements today. It is just the right amount for a pie dish or six individual ramekins. The recipe gives the option of ground almonds, hazelnuts, oatmeal or oat flakes. I have used oat flakes.

230g plain flour

110g cold butter, diced

85g demerara sugar

2 tbsp oat flakes

Simply rub the butter into the flour with your fingertips until it resembles breadcrumbs. Stir in the sugar and oats and put the bowl into the fridge until you are ready to use it.

A good tip is to make double the amount and freeze what you don’t use so it’s ready for the next time!

Preheat the oven to 190ºC.

Core, peel and slice 3-4 large cooking apples. Put into a pan with a knob of butter, 3 tbsp soft brown sugar and 2-3 tsp ground cinnamon. Cook for about 5 minutes or until the sugar has dissolved. If you want a bit of colour, add some blackberries to the apples in place of the cinnamon.

Leave the mixture to cool slightly before filling a pie dish or ramekins to about three quarters. Cover with the crumble mixture. For individual ramekins, bake for 20-25 minutes or until bubbling. Give it another 5-10 minutes if you're using a pie dish.

Remove from the oven and allow to cool slightly before serving with custard or vanilla ice-cream.

Golden Cornbread

The perfect accompaniment to a bowl of spicy chilli con carne or home-made soup.

Cornbread has its origins in the American south where maize was grown and grinded to make this delicious bread. It can be made in a cast iron pan on the top of the stove or, as I have done here, baked in the oven. Either way, you'll have a soft, crumbly texture with a crisp crust. I found this recipe tucked into my mother's book ...

170g fine cornmeal

140g plain flour

85g caster sugar

280ml milk

1 egg, beaten

25g butter, melted

Preheat the oven to 220ºC.

Butter a 20cm cake tin, square or round

Beat the egg and melt the butter.

Mix the dry ingredients together in a bowl and make a well in the centre. Add the milk, egg and melted butter and mix together. You should have a pancake-like consistency.

Pour the batter into the tin and put into the oven for 15-20 minutes or until a skewer comes out clean.

If you're feeling adventurous, add freshly chopped herbs to the mix or, for added spice, try the Mexican version with grated cheese and green chilli peppers.

Cream Crowdie

A traditional Scottish dessert made from toasted oats, cream, raspberries and whisky. Also known as Cranachan, this is a quick, tasty and boozy pudding which will take about 15 minutes to prepare.

Crowdie takes its name from the soft Scottish curd cheese, traditionally made by crofters and smallholders in the Scottish Highlands and originally used in this recipe. As it can be hard to come by these days, whipped cream is a good substitute. Part of my mother’s Scottish heritage, this comes from her recipe book.

Serves 4

50g oats, toasted

300ml double cream, whipped

4 tbsp clear honey

3 tbsp whisky (Scotch, if you have it)

350g raspberries

You will need four tall dessert glasses.

Put the oats in a shallow tin under a heated grill and lightly toast until golden brown, moving them around occasionally so they don't burn. You can also use a dry frying pan or skillet over a medium heat. Allow to cool.

Whip the cream until you have stiff peaks and then, using a spoon or spatula, stir in the honey, whisky and oats. Keep a few raspberries for the top, and layer the rest with the cream mixture in the tall glasses. Cover with cling film and refrigerate for about an hour.

Remove from the fridge about half an hour before serving to allow it to come to room temperature. Decorate with the reserved raspberries.