Hello autumn, my old friend. Summer’s on its way out and my favourite time of the year is fast approaching. This season of mists and mellow fruitfulness* is a delicious dalliance of chilly skies and warm and toasty glows – carpets of copper-coloured leaves, bonfires burning bright and sunny squashes.
I’m getting a bit carried away, I know. It’s not here just yet, and in some ways, I’m quite glad as this autumn I need to get fit. In October, for the first time in four years, I’m running a half marathon and I’m not looking forward to it. I’m such a fair-weather runner (actually, I hate running come rain or shine) that I only put on my trainers when I have a race coming up. This means that I’m pretty out of shape and have just over six weeks to train. Help. It could be worse, I guess. On the radio this morning, John Humphreys told listeners that he runs with his eyes closed. At four o’clock in the morning.
When I’m not putting my legs and lungs to the test, I’ll be in the kitchen cooking or eating. Cold and dark nights call for comfort food and nothing quite beats a crumble. This one’s dead easy to make and is a nice way to enjoy summer fruits while they’re still in season. I used rhubarb, strawberries and blackcurrants, but raspberries, blueberries and peaches or nectarines would work a treat, too – or even a bag of the summer berries you can find in the freezer aisle of most supermarkets.
*Keats describes this season better than anyone in the sublime To Autumn.
Summer fruits crumble
For the fruit filling
400g summer fruits
1 tsp ground ginger
50g light brown sugar
For the crumble topping
50g porridge oats
100g vegan margarine, cold from the fridge
Preheat the oven to 180C (gas mark 4). Stew the rhubarb with a little water and sugar for about ten minutes, then add the strawberries and blackcurrants and heat for a further five minutes.
To make the crumble topping, sieve the flour into a bowl, then stir through the oats and rub the margarine into the dry ingredients until your mixture resembles breadcrumbs.
Place the fruit mixture in a large ovenproof dish the scatter the crumble topping over and bake for 40 minutes. Serve with vegan ice cream, custard, cream or on its own.