Halloween Apple, Fig & Pumpkin Crumble

This week it’s a very special Food Waste Friday.

It’s Halloweek Guys. I heard that term earlier in the week and I love love love it!

No scary fridge photo today – it’s looking fine and dandy. I’m going to pop it across on Facebook instead of in this post.

Had a really good (zero waste) week.

And as I wish that to continue, I have a No Waste Tastes Great plan for a little bit of pumpkin we have leftover from carving our Jack’O’Lantern.

(Not sure what No Waste Tastes Great is all about? Click here.)

Optimized-photo

As I said last Friday you can’t go wrong with crumble.

Halloween Apple, Fig & Pumpkin Crumble Serves 4-6

You will need:

1 x baking dish approx 8″ diameter by 3″ deep

100g (3.5oz) chilled hard butter cut into small cubes (plus 25g for the pan)

100g (3.5oz) sugar – I use 50g of dark sugar and 50g of white (but you can just use white) (plus 25g for the pan)

200g (70z) plain (all purpose) flour

25g Grana Padano Hard Italian Cheese finely grated

100g pumpkin flesh chopped

3 large peeled and chopped cooking apples (approx. 300g)

4 figs – quartered

Instructions:

Preheat oven to 160 degrees  if fan-assisted or 180 if not. (320 – 350 in Fahrenheit or gas mark 4)

Place the 100g of sugar, butter and 200g of flour wth the grated cheese in a large bowl and gently work into a crumble.

Optimized-photo (1)

Spread crumble out on a baking tray and bake for 15 mins.

photo (2)

While baking prep the apple, fig and pumpkin.

In a large pan heat approx. 25g of butter and 25g of sugar.

Add the apple fig and pumpkin and soften on a low-medium heat for 10 mins.

Optimized-photo (3)

As it softens you can reduce the size of the pieces if needed – they should be bite size but still chunky.

Once softened, remove the crumble from the oven and mix in 50% of it with the fruit. keep the remaining 50% for the top.

photo (4)

You’re allowed to make a mess!

Either bake the crumble straight away and serve, or you can put to one side to bake later.

photo (5)

Mine will be be baked tomorrow (20-25 minutes from chilled in a moderate oven) as part of our Halloween celebrations. I’ll share a photo over on Instagram when served with custard.

But in true Blue Peter Stylie, here’s one I made earlier. Almost 2 weeks ago to be precise (minus the pumpkin) at the Grana Padano Top chef competition:

Optimized-SH_GRANA_PADANO_0171

What tips do you have for using up pumpkin this Halloween? Please do share in the comments below.

And don’t forget it’s Food Waste Friday! Do you have any waste to confess or saves to celebrate? Please do leave a comment and link if you have blogged this #FoodWasteFriday.

As always thank you to Kristen, The Frugal Girl, and the original inspiration behind Food Waste Friday.

{ 1 comment… add one }
  • Harriet Faulkner November 6, 2015, 3:01 pm

    Thumbs up! I am happy that somebody cares about the food waste problem around the holidays! I feel very bad ever Halloween because so many wonderful pumpkins go to waste and they are such great food! Thanks for sharing! 🙂

    wastedisposaledgware

Leave a Comment