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Apple and berry crumble recipe

Apple and berry crumble recipe

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Looking for an easy dessert recipe that'll please the whole family? We’ve given classic crumble a grown-up spin with a nutty topping and spiced custard. See method

  • Serves 6
  • 20 mins to prepare and 50 mins to cook
  • 452 calories / serving
  • Freezable
  • Vegetarian

Ingredients

  • 5 eating apples (we used Gala), peeled, cored and thickly sliced
  • ½ lemon, zested and juiced
  • 65g caster sugar
  • 150g pack blackberries
  • 80g cold unsalted butter, diced
  • 125g plain flour
  • 2 tbsp flaked almonds

For the custard

  • 600ml whole milk
  • 5 cardamom pods, seeds crushed
  • 2 large egg yolks
  • ¼ tsp vanilla extract
  • 60g caster sugar
  • 50g plain flour

Each serving contains

  • Energy

    1895kj
    452kcal     23%

  • Fat

    21g 30%

  • Saturates

    10g 51%

  • Sugars

    38g 43%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 60.9g Protein 9.1g Fibre 3.4g

Method

  1. Preheat the oven to gas 5, 190°C, fan 170°C. Put the apples in a 20-22cm round baking dish, drizzle over the lemon juice and toss to coat. Gently stir through the lemon zest, 15g sugar and the blackberries.
  2. Rub the butter into the flour with your fingertips, first to fine crumbs, then keep going until the mix forms bigger clumps. Stir in the remaining 50g sugar and the almonds. Scatter over the fruit and cover the dish with foil.
  3. Bake for 30 mins, then remove the foil and bake for a further 30 mins until golden and bubbling.
  4. Meanwhile, make the custard. Put the milk and crushed cardamom seeds in a large saucepan over a low-medium heat until the milk is just steaming, then remove from the heat, cover and set aside to infuse for 20 mins.
  5. In a bowl, whisk together the egg yolks, vanilla and sugar, then add the flour. Reheat the milk to steaming, then sieve into a jug (discarding the seeds). Slowly add the hot milk to the egg mixture, beating in a little at first to get a smooth, thin paste, then whisking in the rest.
  6. Clean the saucepan, then return the custard to it and bring slowly to the boil, stirring with a wooden spoon until thickened. Sieve into a serving jug. Serve with the crumble.

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Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 2 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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