On a cold winter’s day, a bowl of homemade crumble, served piping hot with lashings of custard, is near unbeatable. Martha Collison serves hers with rum custard, so ladle out a plain portion first for children or those avoiding alcohol.
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Ingredients
3 Bramley apples (or other cooking apple)
4 Pink Lady apples (or other sweet eating apple)
2 tbsp caster sugar
1 tsp ground cinnamon
For the topping
175g butter
175g plain flour
100g demerara sugar
50g oats
For the rum custard
4 British Blacktail Free Range Medium Egg yolks
50g caster sugar
150ml whole milk
150ml double cream
1 tsp vanilla bean paste
30ml golden rum
Method
Preheat the oven to 180ºC, gas mark 4. To
prepare the fruit, peel, core and cut the apples
into large chunks – do the cooking apples and
start cooking them first. Place the cooking
apple pieces into a large saucepan with 1 tbsp
water and the caster sugar. Cook, stirring often,
for 4-5 minutes, until they start to soften, then
remove from the heat.
Stir the cinnamon and chopped eating apples
into the cooked apple mixture, then tip into a
26x18cm rectangular baking dish.
For the crumble topping, rub the butter into
the flour with your fingertips until it starts to
clump together with no large chunks of butter.
Alternatively, use a food processor to pulse the
ingredients together, taking care not to make
the mix too fine. Stir in the sugar and oats and
mix with your hands. Sprinkle the crumble
topping over the fruit and bake for 30 minutes,
or until golden and piping hot.
To make the custard, whisk together the egg
yolks and sugar in a large measuring jug until
well combined, then set aside. Pour the milk,
cream and vanilla bean paste into a saucepan
and heat until the mixture starts to steam.
Pour a small amount of the warm mixture
into the eggs and whisk quickly to combine.
Slowly add the rest of the milk and cream
mixture into the eggs, whisking continuously.
Return to the saucepan and warm over a low
heat, stirring continuously, until the mixture
thickens and coats the back of a spoon. Stir in
the rum and serve with the bubbling crumble.
Cook’s tip
You can prepare the fruit base and crumble topping in advance, and chill the preparedbut-unbaked crumble for up to 2 days in the fridge before cooking. Freeze any leftover crumble after cooking, ready for a quick dessert on a busy day. Defrost thoroughly before reheating.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,109kJ/ 745kcals
Fat
44g
Saturated Fat
26g
Carbohydrates
75g
Sugars
50g
Fibre
6g
Protein
8.9g
Salt
0.1g
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