Several years ago, the thought of asking a complete stranger if I could take photographs on their orchard would have seemed ridiculous. Fast forward a few years and life has changed. I now find myself looking for different ways to tell stories through food and photos and sometimes this means approaching strangers. Thank you to social media for making like minded people easier to find and for taking some of the weirdness out of it.
On Sunday I took a quick road trip and visited a particularly lush and abundant orchard in search of apples. These Fuji apples were due to be picked the very next day so I was just in time, thanks to the generosity of the property owners. I traded home grown lamb, sourdough and olive oil for camera time with the apples and I wished that more transactions in life could be as fulfilling. I also wished that I could just lose myself in the cool shade of those trees more regularly, observing their changes and their characteristics.
As I made my way home I took the long way just so I could drive past a favourite strip of road side stalls. Discovering fresh figs perfectly wrapped and carefully placed in an old fridge with an honesty box filled me with joy. Perhaps its just me who gets excited about these things!
There will be more apple inspired photos to come from my adventure but until then I hope you enjoy this recipe with plenty of cream or ice-cream. The figs are optional but I would recommend them if you can find them.
Are you picking or cooking apples?
Would you take the long way just to drive past a good road side stall?
Cream or ice-cream?
Happy Sunday, friends x
- 6 green apples peeled, cored and chopped into cubes
- 4-6 fresh figs quartered
- 60 g brown sugar
- 1/2 tsp cinnamon ground
- 100 g rolled oats
- 30 g shredded coconut
- 30 g flaked or slivered almonds
- 90 g brown sugar
- 40 g plain flour
- 75 g butter melted
Preheat oven to 180°C. Combine fruit, sugar and cinnamon in a large bowl. Place fruit mixture in an ovenproof dish.
Combine all of the topping ingredients in a large bowl.
Spread the topping mixture evenly over the top of the fruit mixture. Bake for 40 minutes or until the topping is golden and the fruit is bubbling and soft. Serve warm with cream or ice-cream.