Pumpkin and Apple Crumble (Nigella Lawson)
3 lbs of pumpkin, to give 1 lb 14 oz when peeled and deseeded, cut into 2-inch pieces
2 tart cooking apples (2 lbs)
1/2 stick butter
1/2 stick sugar
2 tablespoons lemon juice
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 cup golden raisins
vanilla ice cream for serving
FOR THE TOPPING
2 cups all-purpose flour
1/2 cup plus 2 tablespoons light brown sugar
2 tablespoons raw cane sugar or demerara sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup plus 2 tablespoons cold butter
Preheat the oven to 375 F.
Put the peeled and chunked pumpkin into a large pan, and peel and core the cooking apples. Cut them to a similar size to the pumpkin and add to the pan with the butter, sugar, lemon juice, spices and raisins.
Cook over medium heat for about 10-20 minutes, partially coveringwith a lid, until the pumpkin and apple have softened. Pumpkin can differ enormously in cooking times, hence the time bracket.
Tip the tender pumpkin and apple into a dish approximately 10in in diameter and 2in deep.
Put the flour, baking poder and baking soda into a bowl and rub in the cold butter to resemble rough oatmeal. Use fingers or a freestanding mixer for this. Fork in the light brown sugar, and then tip the crumble topping evenly over the pumpkin and apple in the dish. Finally sprinkle over the raw cane sugar. Cook for 45 minutes, turning the dish once in the oven to color evenly.
Let the crumble stand for about 20 minutes before serving, with some good vanilla ice cream preferably.