This is my favourite time of year – the height of the harvest season. Our garden and the forests surrounding our home are overflowing with fruit, berries and vegetables. We savour everything fresh that nature has to offer, and whatever we can’t enjoy fresh, we preserve in different ways.

Homemade jams and cordials will always have their place, but my current favourite is baking pies to freeze for later. There’s something incredibly comforting about pulling a strawberry pie from the freezer and warming it up on a grey autumn afternoon while the rain drums against the windows.

Below is the recipe for my latest favourite, a red currant crumble pie. To me, it’s the perfect balance of sweet and tart. I hope you’ll enjoy it as much as we do, whether it’s fresh from the oven or warmed up from the freezer.

INGREDIENTS:

Filling

• 500 ml red currants
• 3 tbsp caster sugar
• 1 tsp vanilla extract
• ½ tbsp potato starch

Crumble topping

• 90 g all-purpose flour
• 60 g rolled oats
• 45 g caster sugar
• Pinch of salt
• 75 g butter or margarine, cubed

INSTRUCTIONS:

1. Preheat the oven to 225°C (435°F).
2. In a large bowl, combine the red currants, caster sugar, vanilla extract and potato starch until the berries are evenly coated.
3. Line a 22 cm (9-inch) pie dish with parchment paper, or lightly grease it. Spread the berry mixture evenly in the dish.
4. In a separate bowl, mix together the flour, rolled oats, caster sugar and salt.
5. Add the cubed butter and rub it into the dry ingredients with your fingertips until the mixture resembles coarse crumbs.
6. Sprinkle the crumble evenly over the berry filling.
7. Bake on the middle rack of the oven for about 20 minutes, or until the topping is golden brown and the filling is bubbling.
8. Let the crumble cool for a few minutes before serving.
9.Serve warm with vanilla ice cream or vanilla custard.

Sofia Nordgren bio

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