Apple & Blackberry Crumble With Homemade Custard

This decadent crumble will knock the socks off any dinner guest. A deliciously crunchy, oaty, nutty and buttery crumble sits on top of a juicy apple and blackberry filling.

Key Details

  • Serves: 6-8
  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Difficulty: Easy

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

Ingredients breakdown

For the crumble… 

  • 200g plain flour
  • 125g unsalted butter
  • 75g rolled oats
  • 100g caster sugar
  • a generous pinch of salt
  • 1 tsp powdered ginger

For the filling… 

  • 3-4 Braeburn apple (300g)
  • 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 the apples, then quarter and cut in to chunks.

Put the apples into an oven proof dish with a your blackberries, sugar and cinnamon. Add a hefty splash of water  if you like a wetter filling.

Place the flour and oats in a bowl and mix well. Chop the butter into small cubes and add this to the oats and flour. Mix and rub in with your fingertips until it resembles an even crumb texture. Add the sugar, salt and ginger and mix through, then cover the fruit with the crumble mixture.

Bake for around 25-30 minutes, or until golden and cooked through.

For the custard, put the cream and milk into a large pan and gently bring to just below boiling point – so it starts to froth!

In a large bowl, whisk the egg yolks, cornflour, sugar and vanilla. The next step is the trickiest but just keep on whisking and gradually pour the hot milk mixture onto the sugar mixture.

Pour the mixture back into your saucepan and heat gently, stirring until the custard has thickened. Pour over your portion of crumble and ENJOY!

 

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