Simple but perfectly balanced, this easy apple and rhubarb crumble recipe includes a heavenly vanilla custard to serve, demonstrating once again that Dominic Chapman is the master of British comfort food classics.
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To make the crumble topping, rub together the sugar, ground almonds, flour and nutmeg in a large mixing bowl, ensuring any lumps of sugar are broken up
500g of muscovado sugar
330g of ground almonds
800g of flour
1/2 nutmeg, grated
Gradually rub in the butter until the mix resembles breadcrumbs, then stir through the flaked almonds and hazelnuts
500g of butter
160g of flaked almonds
130g of hazelnuts, nibbed
To make the filling, add the apples, cinnamon and half of the sugar to a wide pan and cook on a low-medium heat, stirring often
1000g of Bramley apple, peeled, cored and diced
80g of brown sugar
cinnamon to taste
When the sugar has dissolved and the apples have lightly softened and caramelised, add the rhubarb and remaining sugar. Cook for a further 2 minutes, or until the rhubarb softens slightly. Spread the mix onto a tray to speed up the cooling
500g of rhubarb, chopped
Preheat the oven to 200°C/gas mark 6
Add 140g of the filling to individual heatproof serving dishes and scatter over the crumble mix to cover. Place in the oven for 10-15 minutes, until the top of the crumble has turned a nice golden-brown colour and the filling is bubbling up nicely
Meanwhile, make the custard. Add the cream, milk and vanilla pod to a large pan and bring to the boil
350ml of double cream
350ml of whole milk
1 vanilla pod, split
Whisk the egg yolks and sugar together in a heatproof mixing bowl until pale and smooth. Add the hot cream to the egg mixture, whisking to combine, then return to the pan and bring to 82°C, stirring continuously until smooth and thickened
4 egg yolks
125g of caster sugar
Pass the custard through a sieve into a serving jug, and serve alongside the hot crumble
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