Eddie April Apple
About
APPLE & BLACKBERRY CRUMBLE WITH EGG CUSTARD
SERVES: 4
INGREDIENTS
340g/12oz Plain flour
170G/6 oz Butter
170G/6 oz Demerara sugar
Filling:
6 cooking apples
Zest of 1 orange
2 tbsp Demerara sugar to taste
250g/1 punnet Blackberries
Custard:
2 eggs
2-3 tsp Caster sugar
½ pint milk
1 tsp of vanilla essence or to taste
OVEN 180C
METHOD
• Peel the apples and chop into large chunks. Place in a pan, sprinkle with Demerara sugar and cook down for 10 minutes on a low heat.
• Meanwhile, sieve the flour into bowl. Chop the butter into small pieces and combine with the flour until it resembles fine breadcrumbs. Add the sugar and mix in with your fingers.
• Add the blackberries to the apples at the last minute and gently fold them in. Pour the mix into the serving dish(s) and then dollop the crumble mix on top.
• Bake in the oven 180c°c for 35-40 minutes.
• Meanwhile make the custard. Break the eggs up in a bowl and add the sugar and milk and whisk. Place the bowl over a pan of lightly simmering water and stir constantly until the custard thickens 20-25 minutes. Add the vanilla essence at the last moment to taste.
Serve the crumble with an individual serving jug of custard alongside
