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Apple crumble with a2 milk custard
Enjoy the traditional British favourite. It's easier to make than you might think.
Servings: 4 servings
Ingredients
For the Crumble:
- 160 g plain flour
- 110 g white caster sugar
- 100 g dairy free spread – melted
- For the filling
- 4 dessert apples – peeled - cored and chopped
- Handful blackberries or blueberries
- 4 tsp white caster sugar
For the Custard:
- 4 egg yolks
- 80 g caster sugar
- 350 ml a2 whole milk
- ½ tsp vanilla extract
- 1 tsp cornflour – mixed with 1 tbs a2 whole milk into a paste
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Put the flour and sugar into a bowl and mix well. Pour over the melted spread and ix well. Use your fingers to rub until the mixture resembles breadcrumbs.
- Arrange the fruit into a 24cm oven proof dish, or individual ramekin dishes, then sprinkle the remaining sugar over. Top with the crumble.
- Bake in the oven for 30 – 35 minutes until the crumble has browned and the fruit is bubbling.
To Make the Custard:
- Separate the egg yolks removing as much of the white as you can, the best way to do this is to hold the yolk in your hand and let the white drip away.
- Place the yolks in a bowl with the sugar and beat with an electric whisk until pale and fluffy. Heat the milk to a simmer then slowly pour into the egg yolk and sugar mixture, whisking all the time.
- Return the mixture to the pan, add the vanilla essence and cornflour mix and gently cook stirring all the time, until thickened.
Notes
The crumble mixture freezes well, and can be used from frozen. Make a double batch or freeze any spare.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.