Prep Time: 15 minutes
Cook Time: 40 minutes
Autumn is my favourite season for lots of reasons. On a cold Sunday lunchtime, there is nothing better than sitting down for a lovely roast dinner followed by a bowl of apple and blackberry crumble. And it’s even better with homemade custard!
We are lucky enough to have brambles at the end of the garden so I spent a few minutes picking off the blackberries to make this crumble. We have an apple tree too, but it’s not that old and this year was the first year it produced anything….and one apple isn’t quite enough for a crumble! Hopefully there will be a few more next year so I can use home grown apples too!
This is such a comforting pudding and it reminds me of my nanny. This particular recipe is from The Hairy Bikers.
- 3 eating apples (peeled, cored and quartered)
- 2 Bramley cooking apples (peeled, cored and quartered)
- 2tsp cinnamon
- 100g demerara sugar
- 300g blackberries
- 175g plain flour
- 1tsp cinnamon
- 140g soft brown sugar
- 35g porridge oats
- 180g cold unsalted butter
- Preheat the oven to 170°C
- Mix the cinnamon and demerara sugar together in a bowl
- Mix up the quartered apple pieces in a separate bowl
- Put half the apples into an oven dish and sprinkle over a third of the sugar mixture
- Add the blackberries and sprinkle over another third of the sugar mixture
- Cover with the remaining apples and cover the remaining sugar mixture
- Put the flour and cinnamon into a bowl and mix
- Stir in the brown sugar and porridge oats
- Cut the butter into cubes and add to the mixture – rub it in with your fingers until the mixture feels like breadcrumbs
- Cover the fruit layers with the crumble mix
- Bake the crumble for around 40 minutes until the crumble turns golden
- 200ml double cream
- 700ml whole milk
- 4 large egg yolks
- 3 tbsp cornflour
- 200g caster sugar
- 1 tsp vanilla extract
- Put the milk and cream into a saucepan and gently bring to just below boiling
- While this is heating, in a large bowl whisk the egg yolks, cornflour, sugar and vanilla extract
- Slowly pour the hot milk into the egg mixture, whisking continuously
- Wipe the saucepan with a paper towel and then pour the mixture back into it
- Heat slowly and stir with a wooden spoon until the custard thickens
- Pour over your crumble!
Homemade custard is so good and so different to shop bought. If you have the time it’s definitely worth making. I love this pudding. I have been recovering from being unwell for a while now so my ‘no sugar’ diet has gone out of the window for a bit. This pudding lasted me a week…it was a great week!!