INGREDIENTS

+

FILLING

750g prepared cooking apples, peeled and cut into 1.5 cm rough dice
150g currants
70g butter
130ml apple juice
1 lemon juiced     
50g caster sugar
2g salt
2 cinnamon sticks
2 vanilla beans split in half and the seeds scraped out + 50ml Vanilla essence

+

CRUMBLE TOPPING

325g plain flour
175g butter cut into small dice
100g soft light brown sugar
80g granulated sugar
100g oats
120g sliced almonds
1/2 tsp salt

+

CUSTARD

600ml milk
200ml Double cream
12 egg yolks
200g sugar
1g salt
20ml vanilla extract
1 vanilla pods split & scraped

+

ASSEMBLY

4-5 blackberries cut in half folded through each portion
150g apple mix
80g crumble mix

+

Serves Six

Apple and Blackberry Crumble

This is one of those dishes that you can never ever tire of and its always got so many memories and nostalgia tied into the making of it and of course eating it. The many flavour alternatives that you can have from every season is testament to its popularity as a great British classic dessert and one my mother was legendary for.

METHOD

+

FILLING

Melt the butter in a shallow saucepan, add the apples, cinnamon, currants, sugar, apple juice, cover with a lid and cook till slightly soft for approx 10-12 mins. Then remove the lid and reduce the liquid to almost nothing, if the apples are cooked before the juice has reduced then drain off the apples and reduce the juice separately, then add the juice back to the apples once its reduced, then take off the stove to cool.

+

CRUMBLE TOPPING

Mix the flour, salt and sugars together then add the butter and mix with your fingertips till crumb like, next add the oats and sliced almonds. Spread the mix onto trays and bake in a 160c for about 10 minutes till the crumble mix is golden in colour and then leave to cool, break the crumble into pieces and store in airtight container for later.

+

CUSTARD

Whisk the egg yolks, sugar and vanilla seeds together, mix the liquids together and place onto the stove with the vanilla pod, bring to a low simmer, place onto the egg yolks, mix well together then cook out to 85c stirring all the time, pass through a fine sieve and allow to cool.

+

ASSEMBLY

Place the apple blackberry mix into a pan to heat to a simmer, then place into the oven proof dish, cover with the crumble mix and bake at 200c for ten mins, serve with the warm CUSTARD on the side in a jug.

+