An Apple Crumble with custard is never out of season according to the good wife. When the days turn chilly, the nights turn cold and apples are in abundance, what can be a better than this good old favourite?
Let’s get it right this time and make it all finger-and-lips lickingly good and from scratch. From top to bottom, in order of preparation:
Mix 250 ml double cream with 250 ml whole milk (1/2 pint each), bring it almost to the boil. Mix 100 g sugar, 5 free-range egg yolks (room temperature) and a good helping of vanilla essence or seeds from a vanilla pod. When the milk is just below the boiling point, remove from the heat and quickly whisk in the egg mix. Keep whisking for a minute, then place the pot in cold water and whisk for another minute.
There’s no need for water bath and it will not turn into scrambled eggs if you remember to remove the pot from the heat and whisk vigorously.
Put it into the fridge for at least one hour. This will keep for days, but it won’t last for days. Not in my house.
It’s 1 : 1 : 1 : 1. 50 g soft butter, 50 g sugar, 50 g white wheat flour, 50 g ground almonds. Take the hand mixer and whisk it all together, optionally adding a small handful of chopped toasted hazelnuts for extra goodness.
Put it into the fridge for at least 15 minutes. This can be prepared well before serving time.
Peel and cut apples, perhaps add a little ground cinnamon, lime juice and sugar to bring them to life with the right levels of tartness and sweetness.
Fill the baking dish or individual portion dishes with a layer of fruit.
Cover the fruit with a crumble layer, then bake at 200C for ~15 minutes until the crumble is slightly golden.
Serve straight from the oven with cold custard and speak no more.