Blackberry and Apple Crumble with Custard
There's nothing better than a Bramley Apple Crumble with home made custard. This recipe serves six and we bet people will want seconds!
Ingredients
- 1k Bramley apples, peeled cored and sliced
- 300g blackberries
- 1 tsp ground cinnamon
For the crumble:
- 250g plain flour
- 250g Demerara sugar
- 250g butter, diced and chilled
For the custard:
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
Method
Preheat the oven to 180C.
Dice the butter. Mix it through your fingers with the flour creating a bread crumb texture. Add the sugar and mix together.
Add the apples and blackberries to a baking dish and dust with some sugar. Sprinkle the crumble over the fruit and bake in the oven for 30 minutes.
To make the custard pour equal quantities of milk and double cream into a pan with one vanilla pod and its seeds. Place over a medium heat and bring to the boil. Whisk the egg yolks with the sugar. Pour the milk mixture over the yolk mixture and stir together. Transfer this to back to the pan, whisking continually until it thickens.
Serve the crumble with the fresh warm custard.
Ingredients
- 1k Bramley apples, peeled cored and sliced
- 300g blackberries
- 1 tsp ground cinnamon
For the crumble:
- 250g plain flour
- 250g Demerara sugar
- 250g butter, diced and chilled
For the custard:
- 8 egg yolks
- 75g caster sugar
- 300ml milk
- 300ml double cream
Method
Preheat the oven to 180C.
Dice the butter. Mix it through your fingers with the flour creating a bread crumb texture. Add the sugar and mix together.
Add the apples and blackberries to a baking dish and dust with some sugar. Sprinkle the crumble over the fruit and bake in the oven for 30 minutes.
To make the custard pour equal quantities of milk and double cream into a pan with one vanilla pod and its seeds. Place over a medium heat and bring to the boil. Whisk the egg yolks with the sugar. Pour the milk mixture over the yolk mixture and stir together. Transfer this to back to the pan, whisking continually until it thickens.
Serve the crumble with the fresh warm custard.
