A classic crumble with custard from Jo Pratt
Ingredients
Before you start...
You will need one large oven proof dish, or several small ones.
For the crumble:
- 400 g14 oz blackberries
- 600 g21¼ oz eating apples, peeled, cored and cut into bite-size chunks
- 25 g1 oz soft brown sugar
- grated zest of 1 orange
- 3 tbsp orange juice
For the topping:
- 125 g4½ oz unsalted butter, softened
- 150 g5¼ oz plain flour
- 1 tsp ground cinnamon
- 75 g2¾ oz flaked almonds, crushed lightly in your hands
- 40 g1½ oz rolled oats
- 100 g3½ oz soft brown sugar
for the custard:
Method: How to make Apple & blackberry crumble with vanilla custard
Pre-heat the oven to 200C/Gas 6.
To make the filling, toss the blackberries, apples, sugar, orange zest and apple juice together. Tip into the ovenproof dish.
For the topping, lightly rub together the butter, flour, cinnamon and a pinch of salt, and then stir in the almonds, oats and three quarters of the sugar. Keep the topping fairly chunky and crumbly.
Scatter over the top of the fruit and finish by sprinkling the reserved sugar on top. Sit on a baking tray and cook for 40-50 minutes until the topping is crisp and golden, and the fruity juices are bubbling around the edges. If the topping is becoming too golden, then just cover loosely with a piece of aluminium foil.
Remove from the oven and leave to cool for a good five minutes.
To prepare the custard heat the milk in a saucepan with the seeds from the vanilla pod and bring to the boil.
Meanwhile whisk the egg yolks with the sugar until pale and creamy. Pour over the hot milk, stirring as you pour. Pour back into the saucepan and cook over a low heat until the custard thickens to the consistency of double cream. Serve with the crumble.
