The lighting issues in my kitchen are becoming a problem. A proverbial pain in the backside to be precise. And not that I’m one for excuses but this is partially why my recipe posts have become a bit too infrequent for my own liking of late.
I know I need to address this soon but what am I to do when it’s dark when I get up and dark when I get home? Sure, I have one of those detachable flashes but truth be told I hate it – nothing beats natural light. And so, I’m struggling to get the photos I want. So freakin’ frustrating!
To add to my woes, the light in the flat is generally dismal and even when the sun does come out, it doesn’t necessarily flood the flat with its rays – the downside of living in the eves of a Victorian house. Our (dream) flat in Penzance (oh, how I loved that flat) couldn’t have been more different (I miss that flat); light, bright and entirely white makes taking good food photos very easy…..man, I wish I still lived in that flat.
However! Instead of dwelling on my limited photography ability and totally unhelpful conditions, I decided to just go ahead and post what I made yesterday even though the photos are borderline. We ate it as a late afternoon treat but really it’s a pudding, best served after a hearty meal in my opinion. Inspired by Nigella’s Strawberry and Almond Crumble, this is a vegan version that quite frankly tastes better than the original…..I’m basing that entirely on the fact I grew up on crumble (mostly apple, never strawberry), which makes me an expert in such matters.
Strawberries in a crumble. My new favourite thing.
triple berry crumble
6-7 strawberries hulled and halved
handful of blueberries
2 tbsp sugar
3/4 cup plain flour
1/4 tsp baking powder
1/4 cup chilled vegan butter
1/4 cup oats
2 tbsp flaked almonds
1/4 sugar and more for sprinkling on top
heat the oven to 180 degrees celsius/350 fahrenheit.
divide the berries between two ovenproof bowls and sprinkle with sugar.
place the flour and baking powder in a bowl and gently mix before adding the butter and working into a fine rubble with your fingertips.
gently stir through the oats, sugar and flaked almonds with a fork and divide between the bowls. finally, sprinkle with a little more sugar before baking in the oven for 30-40 minutes.
serve with soya cream, custard or ‘ice-cream’ – or all three….triple toppings for a triple berry crumble!