Spiced Devon Apple Crumble
Nothing says autumn like the sweet, cinnamony scent of apple crumble wafting through the kitchen.
Ingredients:
- 6–8 Devon apples (Bramley or Cox work beautifully)
- 100g brown sugar
- 1 tsp cinnamon
- 1 tsp mixed spice
- 150g plain flour
- 100g unsalted butter
- 50g oats (optional, for a rustic crunch)
Method:
- Peel, core and slice the apples. Toss them in a baking dish with half the sugar and spices.
- Rub the flour and butter together until crumbly. Stir in the oats and remaining sugar.
- Sprinkle the crumble over the apples.
- Bake at 180°C for 30–35 minutes until golden.
- Serve warm with clotted cream, custard or a dollop of Devon ice cream.
Creamy Pumpkin & Root Veg Soup
Perfect for chilly evenings, this soup uses seasonal vegetables often found on our farms or local markets.
Ingredients:
- 1 small pumpkin or squash (peeled and diced)
- 2 carrots
- 2 parsnips
- 1 onion
- 2 cloves garlic
- 750ml vegetable stock
- 100ml double cream (or a splash of local milk)
- Salt, pepper, and nutmeg to taste
Method:
- Sauté onion and garlic in a little oil until soft.
- Add chopped vegetables and stir for a few minutes.
- Pour in the stock, cover, and simmer for 25–30 minutes.
- Blend until smooth, stir in cream, and season.
- Serve with crusty bread or a warm cheese scone.
Wild Mushroom and Barley Risotto
When autumn drapes Devon’s hedgerows and woodlands in gold, the damp earth bursts with wild mushrooms; chanterelles, porcini, and field mushrooms. This risotto pays homage to that harvest.
Ingredients:
- 250g pearl barley, rinsed
- 1 onion, finely chopped
- 1 leek, cleaned and sliced
- 2 cloves garlic, minced
- 300g mixed wild mushrooms (chanterelles, field, chestnut, or oyster), roughly chopped
- 1 tbsp olive oil or Devon butter
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 125ml dry white wine or Devon cider
- 1 litre hot vegetable stock (keep warm)
- 50g grated Devon Oke, Sharpham Rustic, or Parmesan-style cheese
- 2 tbsp clotted cream or double cream (optional, for richness)
- Sea salt and black pepper, to taste
Method:
- Heat the butter or oil in a large pan. Add the chopped onion and leek and cook gently for about 5 minutes until soft. Stir in the garlic and thyme.
- Tip in the chopped mushrooms and cook for 5–7 minutes until they soften and start to brown.
- Stir in the rinsed pearl barley and cook for 1–2 minutes to coat it in the butter and juices.
- Pour in the wine or cider and let it bubble for a minute until mostly absorbed.
- Add a ladle of hot stock and stir. Keep adding the stock little by little, stirring often, until the barley is tender and creamy
- Stir in the grated cheese and cream (if using). Season with salt and pepper.
Devon Apple & Cider Chutney
Preserve the flavours of autumn with this simple, tangy chutney, perfect alongside farmhouse cheeses or cold meats.
Ingredients:
- 1kg cooking apples (peeled and chopped)
- 250g onions (chopped)
- 150g raisins
- 200g brown sugar
- 400ml local Devon cider
- 250ml cider vinegar
- 1 tsp mustard seeds
- 1 tsp ground ginger
Method:
- Place all ingredients in a large pan and bring to a boil.
- Reduce heat and simmer gently for 1.5–2 hours, stirring occasionally.
- Once thickened, spoon into sterilised jars and seal.
- Leave to mature for at least 2 weeks, if you can wait that long!
Blackberry and Hazelnut Pavlova
This pavlova celebrates autumn in Devon, when the hedgerows are heavy with blackberries and local hazelnuts are at their best. The roasted hazelnuts give the meringue a wonderful crunch and toasty flavour, while the tart blackberries cut through the sweetness.
Ingredients:
For the meringue:
- 4 large egg whites, at room temperature
- 200g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar or lemon juice
- 75g toasted hazelnuts, finely chopped or crushed
For the topping:
- 300ml double cream (or a mix of whipped cream and clotted cream for a Devon twist)
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 200–250g fresh blackberries (foraged or farmed)
- 1 tbsp runny honey or blackberry jam, for drizzling
- A few extra hazelnuts, roughly chopped, to garnish
Method:
- Preheat to 140°C (120°C fan). Line a baking tray with baking paper and draw a 20cm circle as a guide.
- In a clean bowl, whisk the egg whites until stiff peaks form.
- Gradually add the sugar, a spoonful at a time, whisking until glossy and thick.
- Gently fold in the cornflour, vinegar (or lemon juice), and most of the chopped hazelnuts. Save a few for topping.
- Spoon the meringue onto the baking paper and shape it into a circle. Bake for 1 hour, then turn off the oven and leave it to cool inside.
- Whip the cream with icing sugar and vanilla until soft and fluffy.
Place the cooled meringue on a plate. Top with whipped cream, blackberries, a drizzle of honey or jam, and the remaining hazelnuts.
Where to Find Ingredients
Many of our Devon Farms hosts grow their own veg, keep apple orchards, or make homemade jams, chutneys and more. Be sure to ask your hosts for fresh eggs, seasonal produce, or farm shop recommendations during your stay.
Taste the Season First Hand
Autumn is the perfect time to visit Devon. Whether you're watching the leaves fall over a cup of homemade soup or picking apples with the kids, it’s a season full of flavour, colour and comfort. Book a stay at one of our country retreats or working farms, and enjoy the very best of Devon’s seasonal food, right from the source.
Feeling inspired? Share your countryside creations with us, we’d love to see what’s cooking in your kitchen!
