A SUMMER HARVEST

As we approach the end of August it’s nearly time to accept that summer’s almost over. But before you pack away the maxi dresses there’s time for one last hurrah to this most abundant of seasons. At this time of year the trees are laden with summer fruits and orchards are full of sweet and delicious apples and pears perfect for collecting before the weather cools.

Photographer Anouschka Rokebrand and stylist Holly Marder created this earthy harvest shoot to inspire us to make the most of this generous season, set among the apple orchards it’s everything we imagine this time of year to be – warm, cosy and filled with soft golden sunshine. And whats more after all your hard work, you’ll be rewarded with the tastiest of treats, as food stylist Ajda shares her recipe for homemade apple and pear crumble.

From the stylist, Holly Marder –

The end of summer signals the start of fall, a wonderful time of year to get amongst the orchards at harvest time to pluck some crunchy goodness to take home and turn into something warm and sweet.

This shoot was all about celebrating the very best of harvest time in the fall, the crispness in the air, the appreciation of life’s simple pleasures, the perfection of imperfection. That sense of nostalgia that hits when you take the first bite of an age-old apple crumble, all conjured up in a beautiful set of images. The familiar, captured simplistically, yet beautifully and full of emotion. With a colour palette that relied on the natural hues seen in the orchard and on the fruit, with deep blue and gray tones interwoven, depth and mood resonate. From the beautiful orchards of De Olmenthorst near Amsterdam, The Netherlands, a basket full of freshly plucked loot was brought into the kitchen and turned into a classic apple and pear crumble infused with citrus and rosemary. A sweet, messy, melt-in-your-mouth afternoon delight certainly worthy of fending off chilly fall temperatures!

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Apple Pear Crumble with Orange and Rosemary

Serves 6-8

For the filling:

Juice and zest of half an orange
3 large elstar apples, peeled and diced into 2cm cubes
2 large pears, peeled and diced into 2cm cubes
50g salted butter
1 tbsp salted caramel or dulche de leche
50g soft light brown sugar
1/2 tsp cinnamon
Large sprig of rosemary

For the crumble:

200g plain flour
100g salted butter, diced into 1cm cubes
100g soft light brown sugar
2 tsp finely chopped rosemary
50g dark chocolate drops

Preheat the oven to 400°F (200°C). Starting with the filling, add all of the ingredients into a wide pan and place on a medium heat for about 5 minutes. Stir occasionally until the sugar has dissolved and the butter has melted. Remove the sprig of rosemary, tip the mixture into an ovenproof pie dish (approx 7”x10”) and set aside.

To make the crumble, place the flour, sugar and butter in a large bowl and rub the butter into the flour and sugar until it looks like crumbs and the butter is evenly distributed throughout. Stir in the finely chopped rosemary. Spoon half of the crumble mixture over the apples and pears. Sprinkle the chocolate drops evenly over the crumble and then cover with the remaining half of the crumble mixture.

Bake in the oven for 35-40 minutes until bubbling and golden on top.