325g plain flour
175g butter, cut into small dice
100g soft light brown sugar
80g granulated sugar
100g oats
120g flaked almonds
2g salt
500g cooking apples, peeled and cut into 2cm rough dice
300g blackberries
50g butter
30g lemon juice
100ml apple juice
100g caster sugar
Small pinch of salt
¼ cinnamon stick
1 vanilla bean, split in half with the seeds scraped out
20ml vanilla essence
Splash of Calvados
300ml milk
100ml double cream
6 egg yolks
100g sugar
1g salt
10ml vanilla extract
Mix the flour, salt and sugar together, then add the butter and mix with your fingertips until crumb like. Add the oats and sliced almonds, then spread the mix onto trays and bake in a 180c for about 10 minutes until the crumble mix is golden in colour, then leave to cool.
Break the crumble into pieces and store in airtight container for later.
Melt the butter in a saucepan and then add the apples, currants, sugar, apple juice, Calvados and spices, cooking until slightly soft and the liquid has reduced to nothing. If the apples are cooked before the juice has reduced, then drain off the apples and reduce the juice separately, then add back the juice to the apples once its reduced and place in the fridge to cool.
Whisk the egg yolks, sugar and vanilla seeds together. Mix the liquids together and place onto the stove with the vanilla pod, bringing to a simmer.
Place over the egg yolks, mix and then cook out to 85c, stirring all the time and pass through a fine sieve to cool.
Place the apple blackberry mix into a pan to simmer. Place into an oven proof dish, cover with the crumble mix and bake at 200c for ten minutes, serve with the warm custard.
325g plain flour
175g butter, cut into small dice
100g soft light brown sugar
80g granulated sugar
100g oats
120g flaked almonds
2g salt
500g cooking apples, peeled and cut into 2cm rough dice
300g blackberries
50g butter
30g lemon juice
100ml apple juice
100g caster sugar
Small pinch of salt
¼ cinnamon stick
1 vanilla bean, split in half with the seeds scraped out
20ml vanilla essence
Splash of Calvados
300ml milk
100ml double cream
6 egg yolks
100g sugar
1g salt
10ml vanilla extract
Mix the flour, salt and sugar together, then add the butter and mix with your fingertips until crumb like. Add the oats and sliced almonds, then spread the mix onto trays and bake in a 180c for about 10 minutes until the crumble mix is golden in colour, then leave to cool.
Break the crumble into pieces and store in airtight container for later.
Melt the butter in a saucepan and then add the apples, currants, sugar, apple juice, Calvados and spices, cooking until slightly soft and the liquid has reduced to nothing. If the apples are cooked before the juice has reduced, then drain off the apples and reduce the juice separately, then add back the juice to the apples once its reduced and place in the fridge to cool.
Whisk the egg yolks, sugar and vanilla seeds together. Mix the liquids together and place onto the stove with the vanilla pod, bringing to a simmer.
Place over the egg yolks, mix and then cook out to 85c, stirring all the time and pass through a fine sieve to cool.
Place the apple blackberry mix into a pan to simmer. Place into an oven proof dish, cover with the crumble mix and bake at 200c for ten minutes, serve with the warm custard.
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