An easy, but delicious crumble that’s perfect for a follow up to Sunday lunch
900g (2lb) Bramley apples (approx 4 to 6)
150g (5oz) blackberries
75g (3oz) caster sugar, plus extra for fruit
100g (4oz) butter
150g (5oz) plain flour
75g (3oz) pecan nuts, roughly chopped
For the custard;
3 egg yolks
1 x 284ml pot double cream
300ml (½pt) milk
1tsp vanilla bean paste or extract
You will need;
14 x 8cm (5½ x 3in) gratin dish
For ease, cook the apple, blackberry and pecan crumble about four hours before and warm it before serving. The custard can be made the day before and reheated in a bowl over a pan of simmering water, it has a richer flavour if made earlier.
1 Preheat oven to 200 C, 180 C fan oven, 400 F, gas 6. Peel and cut the apples into sliced chunks. Put into the dish with the blackberries, then lightly flatten the fruit with your hand. Scatter over about 2 to 3tbsp sugar to taste.[I always use unrefined brown ]
2 To make the crumble, rub the butter into the flour, then add the sugar and nuts. Scatter over the fruit and bake for 25 to 30 minutes or until the topping has browned and the fruit is bubbling.
3 Meanwhile, mix the yolks, cornflour and sugar. Scald the cream and milk in a saucepan, pour over the egg mixture, mix well and return to the pan, stirring over a low heat until thick. Then add the vanilla, stir and serve with the crumble. This can be warm or chilled as preferred.