Ingredients
- 200g plain flour
- 125g unsalted butter
- 75g rolled oats
- 100g caster sugar
- a generous pinch of salt
- 1tsp powdered ginger
- 3-4 Braeburn apple (300g)
- 50g demerara sugar (or to taste)
- 150g blackberries
- a generous pinch of cinnamon
- 100ml double cream
- 350ml whole milk
- 2 large egg yolks
- 1½ tbsp cornflour
- 100g caster sugar
- 1tsp vanilla extract
For the crumble…
- 200g plain flour
- 125g cold unsalted butter
- 75g rolled oats
- 100g caster sugar
- a generous pinch of salt
- 1 tsp powdered ginger
For the filling…
- 300g Braeburn apple (3-4)
- 50g demerara sugar (or to taste)
- 150g blackberries
- a generous pinch of cinnamon
For the custard…
- 100ml double cream
- 350ml whole milk
- 2 large egg yolks
- 1½ tbsp cornflour
- 100g caster sugar
- 1 tsp vanilla extract
method
Preheat the oven to 200°C/400°F/gas 6
Peel and core your apples and cut them into decent chunks. Pop in a pie dish with the blackberries and sprinkle with your sugar and cinnamon. You may need to add more sugar if you have tart fruit!
For the crumble, cube your butter and rub it into the flour to form a crumb. Add your oats, caster sugar, salt and ginger and mix together. Sprinkle over the top of your fruit.
Bake in the oven for 25-30 minutes until the fruit starts to bubble up the sides of the crumble!
For the custard, add double cream and milk to a pan on medium to high heat. We want to bring it close to a boil and then take it off the heat.
Prepare your eggs (you can use your leftover egg whites for a meringue recipe or a really healthy omlette). Whisk the yolks with cornflour, sugar and vanilla. Continue whisking as you slowly add your hot milk. Add back to the pan on low heat and continue to whisk to desired consistency.
When everything is ready… tuck in!