Apple and rhubarb crumble

PT1H15M

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Ingredients

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Imperial

Crumble topping

Fruit filling

Custard

  • 350ml of double cream
  • 350ml of whole milk
  • 1 vanilla pod, split
  • 4 egg yolks
  • 125g of caster sugar
1
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
2
Gradually rub in the butter until the mix resembles breadcrumbs, then stir through the flaked almonds and hazelnuts
3
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
4
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
5
Preheat the oven to 200°C/gas mark 6
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
7
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
8
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
9
Pass the custard through a sieve into a serving jug, and serve alongside the hot crumble
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