Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
and Chilli Soup
Roasted Swede, Ginger and Spiced Black Bean Soup
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Cookery classes fruit Dorset Foodie Southwest
Learn to cook autumn desserts Christine McFadden Southwest
Learn how to cook desserts christine McFadden Southwest

Greengage and Cobnut Crumble

Enjoying a brief season together, greengages and cobnuts make a lovely late summer crumble. Here I have used oats and chopped cobnuts to make the topping crisper. I have also pre-cooked it like a giant biscuit, so it keeps it crunch and needs only a short time cooking on top of the fruit. If you can’t find cobnuts, use pistachio nuts instead..
Serves 4–6

greengages 600g
sugar 75g
water 150ml
orange peel 2–3 thinly pared strips

for the topping:
rolled oats 75g
plain flour 100g
butter 100g
sugar 125g
vanilla extract 2 tsp
salt a pinch
chopped shelled cobnuts (or pistachio nuts) 4 tbsp

1) Remove the stones from the greengages Slice each section in half again to make quarters. Spread them out in a single layer in a 1.4-litre baking dish.

2) Put the sugar, water and orange peel in a small saucepan, and stir over medium heat until the sugar has dissolved. Raise the heat and boil rapidly for 5 minutes or until the bubbles start to look syrupy. Pour the syrup over the greengages and set aside.

3) Preheat the oven to 190°C/gas 5. Line a baking sheet with parchment.

4) Combine the topping ingredients, except the chopped cobnuts, in a food processor. Pulse in short bursts until the mixture starts to form a ball. Alternatively mix by hand, rubbing the butter into the flour first then adding the rest of the ingredients.

5) Press the cobnuts evenly into to the dough then spread the mixture in a thin layer on the parchment, flattening it with your fingers.

6) Bake for 20 minutes or until golden. Remove from the oven and leave to cool – it will become crisp as it does so.

7) Once the topping is cool enough to handle, break it into rough pieces and use to cover the fruit. Bake for 10–15 minutes or until the juices are bubbling.


Recipe © Christine McFadden from The Farm Shop Cookbook published by
Absolute Press/Bloomsbury

    Photography: Christine McFadden    
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