Apple Crumble with Vanilla Custard

• 1 tspground cinnamon
• 50 gcaster sugar
• Pinch fine sea salt
• 800 geating apples (e.g. Braeburn), peeled, cored and thickly sliced
• 1 tbsplemon juice, fresh
• 100 gplain flour
• 75 grolled oats
• 60 gdemerara sugar
• 25 glight brown sugar (optional, for extra caramel notes) (optional)
• 100 gunsalted butter, cold and diced
• 3egg yolks
• 1 tbspcornflour
• 500 mlwhole milk
• 40 gcaster sugar (for custard)
• 1 tspvanilla extract (or seeds of ½ vanilla pod)
• 150 mldouble cream, to serve (optional) (optional)

Method

1. 1Heat the oven to 190°C fan. Tip the sliced apples into a large bowl with the caster sugar, lemon juice, cinnamon and a proper pinch of salt; the salt keeps the filling from tasting one-note sweet. Toss until every slice glistens.
2. 2Spread the apples into a shallow ovenproof dish (around 1½ litres) in a single even layer so they soften but hold their shape rather than collapsing into mush.
3. 3Rub the cold butter into the flour for 2–3 minutes until you have coarse crumbs with some pea-sized lumps. Stir through the oats, demerara and optional light brown sugar if using. Keep the topping loose and cold for a crisp finish.
4. 4Scatter the crumble over the apples in a thick, generous layer; don't press it down, you want air pockets for crunch. Bake for 35–40 minutes until the topping is deeply golden and the juices are bubbling thickly at the edges. Pale crumble means underbaked crumble; wait for proper colour.
5. 5While it bakes, warm the milk and vanilla in a saucepan over a low heat until just steaming; don't let it boil or you'll catch the milk and the custard will taste scorched. In a bowl, whisk the egg yolks, caster sugar and cornflour to a pale, smooth paste.
6. 6Pour a ladleful of hot milk into the yolks, whisking constantly to temper them; straight in and you'll scramble the eggs. Tip the lot back into the pan and stir continuously over a low heat for 3–4 minutes until the custard coats the back of a spoon and a finger drawn through leaves a clean line. Pull it the moment it thickens; it carries on setting off the heat.
7. 7Rest the crumble for 5 minutes so the filling settles and the juices stop volcano-ing. Spoon the crumble into bowls while the topping is still crackling and the apples are steaming, then pour the warm custard over each portion at the table; add the optional pouring cream if using.

Per serving

kcal

483

protein

8g

fibre

5.2g

carbs

70.9g

fat

20g