3 Seasonal September Fruit Recipes

September is the month for orchard and hedgerow fruits. Bursting with nostalgic flavours (though one is for adults only!), these three recipes are easy and perfect for sharing if you can bring yourself to! Apples, pears and blackberries are our pick of the crop. Have a go and share your creations with us on Instagram.

Cinnamon Apple Slices

These can be done in the microwave or the oven - either way they are super simple.

Ingredients - makes enough for 4

• 6 apples, peeled and sliced
• 6 tablespoons of brown sugar (adjust to taste)
• A few pinches of ground cinnamon
• 2 tablespoons of maple syrup

Method

1. Season the apples with the sugar and cinnamon in a microwave safe bowl.
2. Cover the bowl with cling film and microwave for 5 minutes on high power (make sure there are holes for steam to escape). Test they are cooked and microwave for a couple more minutes as necessary.

If you are cooking in the oven then put in an oven safe dish with 100ml of water, cover with foil and bake at 180 (fan) for 15-20 mins.

1. Once the apples are ready add the maple syrup and toss in all the juices. Serve with coconut yogurt or vegan ice cream.

Quick & Wholesome Pear Crumble

Ingredients - makes enough for 4

Pears

• 4 pears
• 2 teaspoons of cinnamon
• 2 tablespoons of coconut oil

Crumble

• 100g oats
• 50g of nuts (whichever you fancy!)
• 3 tablespoons of desiccated coconut
• 2 tablespoons of maple syrup
• 3 tablespoons of coconut oil
• 2 tablespoons of water
• 2 teaspoons of cinnamon
• Salt to taste

Method

1. Make the crumble first by putting all the ingredients in a food processor and blitzing until combined but still a loose crumble. Toast in a pan for 5 minutes then allow to cool and crisp up.  
2. Chop the pears and toss with the cinnamon. Saute in a pan to your desired texture. 3-4 minutes for a more solid consistency or longer if you prefer them soft.
3. Serve in a bowl with the crumble sprinkled on top and a side of vegan ice cream or yogurt.

Blackberry Vodka

One for the grown ups only! Blackberries are abundant in the hedgerows so pick plenty whilst they are plump and juicy. The good news is that this works well with frozen blackberries too, so pick them when they’re ripe and make this when you fancy. The longer you leave the blackberries to infuse the deeper the flavour, so get making now for a perfect Christmas tipple. It can be great with some fizz for a twist on a Kir Royale or with tonic for a berry refreshing drink.

This makes enough for one bottle so scale up the quantities depending on how much you want!

Ingredients

• 1kg of blackberries, washed
• 250g granulated sugar
• 1 700ml bottle of vodka

Method

1. Place the blackberries in a 1.5 litre (or larger) jar that has been thoroughly cleaned.
2. Add the sugar and lightly crush together with the blackberries
3. Pour in the vodka, seal the jar and give it a shake. Leave it to infuse for at least 2 weeks giving it a gentle shake every few days.
4. When you want to enjoy, let the jar stand so all the blackberries settle at the bottom. Strain the vodka carefully through a muslin cloth into a bottle and keep in the fridge or freezer. Serve chilled.