Apple, Blackberry and Custard Crumble
Apple, Blackberry and Custard Crumble

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, apple, blackberry and custard crumble. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Spoon over the custard and sprinkle over the crumble topping to finish. Peel and core the apples, then cut them into thick slices. Rhubarb, apple, pear, blackberry and other berries are all wonderful. The texture and thickness of the crumble topping, as well as the proportion of crumble to fruit, are more important factors for me.

Apple, Blackberry and Custard Crumble is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Apple, Blackberry and Custard Crumble is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook apple, blackberry and custard crumble using 13 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Apple, Blackberry and Custard Crumble:
  1. Take 8 oz sweet pastry (see my pastry recipes below)
  2. Get 6 oz sweet buttery crumble topping (see my crumble recipe below)
  3. Prepare 1 pints fresh vanilla custard
  4. Get 1 large Bramley Apple or a handful of windfalls
  5. Take 1/2 pints freshly picked juicy blackberries
  6. Make ready 2 oz caster sugar
  7. Take vanilla custard
  8. Take 4 egg yolks
  9. Take 3 oz caster sugar
  10. Make ready 1/2 pints milk
  11. Get 1/4 pints double cream
  12. Make ready 2 tbsp corn flour/starch
  13. Get 1 vanilla pod split and scraped

To make the custard pour equal quantities of milk and double cream into a pan with one vanilla pod and its seeds. Place over a medium heat and bring to the boil. Whisk the egg yolks with the sugar. There's so much custard it almost ends up being soupy, but still quite good. thought not as good as the: - Treacle Pudding with Custard - Maple-like sponge pudding also drowning in custard.

Instructions to make Apple, Blackberry and Custard Crumble:
  1. Make the pastry and crumble early in the day - follow these steps - - https://cookpad.com/us/recipes/341655-pastry-and-other-things
  2. Make the custard by whisking in a bowl the egg yolks, the sugar and a small amount of milk from the half pint until smooth add the vanilla beans and stir in.
  3. Heat the rest of the milk in a pan until it just reaches boiling point. Remove from the heat and add to the bowl whisking as you add.
  4. In a cup mix the cream and the cornstarch, add this to the custard. Give it a good whisk and transfer all of it back to the pan.
  5. Bring back up to the boil whisking or stirring all the time. When the custard starts to boil, lower the heat and still stirring simmer for 1-2 minutes until sufficiently thickened.
  6. Things can go wrong making your own custard, especially the first time. Here are some fixes: firstly - remove custard from heat before doing anything - What happens if my custard goes lumpy? You weren't stirring efficiently, get out your whisk and beat like there's no tomorrow! What if my custard is too thick? Add a little more milk - don't forget this is going inside a pudding so it needs to be fairly thick. What if my custard is too thin? Add another tablespoon of cornflour/starch to a tablespoon of cream mix together thoroughly then combine with the custard. What can I do if my custard has burnt on the bottom? Throw it away and soak the pan! Start again.
  7. Once custard is made leave to cool this can be made early in the day or even the day before. Place cling wrap into the pan directly on top of the custard ensuring it touches all over, this will stop a skin forming. Cool thoroughly before putting in the refrigerator
  8. I pick lots of apple's and blackberries and freeze them for jams, tarts, pies and puddings then I take it what I need. Yes I cut and freeze the apples intact with pips and all, because if I decide to make cider I need all those bits! Everything was washed thoroughly before freezing though. It did however make peeling and coring a bit of a chore.
  9. You can use freshly picked fruits about ½ pint of blackberries and and 1½ pints of apples, eating or cooking doesn't matter which, just adjust the sugar. Place fruits in a pan and sprinkle with sugar. Cover pan and leave several hours for juices to come out
  10. When it's time to make your pudding, turn a low heat under the fruit and slowly bring to a simmer and simmer for 5 minutes. Whilst fruit is simmering, prepare the bowl by greasing well and cutting a small rectangle of greaseproof paper to fit in the bottom.
  11. Roll out pastry to fit with a small overhang. Add the fruit mixture. Spoon over the custard and sprinkle over the crumble topping to finish. Bake in an oven set at 180ºC for 30 minutes
  12. Remove from oven, trim any browned overhang and serve warm with cream or ice cream.
  13. leave it for at least half an hour before digging in so it doesn't all fall apart and you don't burn your mouth!

Whisk the egg yolks with the sugar. There's so much custard it almost ends up being soupy, but still quite good. thought not as good as the: - Treacle Pudding with Custard - Maple-like sponge pudding also drowning in custard. Crumble: In bowl, combie oats, brown sugar, flour, and cinnamon. With fingers, mix in butter until mixture is curmbly. Pour the custard over the apples and give the dish a wiggle to make sure the custard settles to the bottom.

So that is going to wrap this up with this special food apple, blackberry and custard crumble recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!