Great British Chefs asks for your consent to use your personal data to:
Personalised ads and content, ad and content measurement, audience insights and product development devices
Store and/or access information on a device
Your personal data will be processed and information from your device (cookies, unique identifiers and other device data) may be stored by, accessed by and shared with third-party vendors, or used specifically by this site or app.
You can withdraw your consent at any time by using 'Cookie Settings' button at the bottom of the page.
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.
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
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
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
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