Apple and rhubarb crumble


First published in 2015
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Crumble topping

Fruit filling


  • 350ml of double cream
  • 350ml of whole milk
  • 1 vanilla pod, split
  • 4 egg yolks
  • 125g of caster sugar
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
Gradually rub in the butter until the mix resembles breadcrumbs, then stir through the flaked almonds and hazelnuts
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
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
Preheat the oven to 200°C/gas mark 6
Divide the filling between 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
Pass the custard through a sieve into a serving jug, and serve alongside the hot crumble
First published in 2015
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