2012 Cooking Club Week 11: Apple and Blackberry Crumble

Pigwidgeon

I know it's probably a bit out of season for me to be posting this recipe, but I love crumbles. They're so easy to make and are so nice. I've made this with numerous other fruits, but blackberries were all I could get in tesco on the day. Some other combinations I like are apple and gooseberry or apple and raspberry.

The topping I use for this is different to usual crumble toppings but it's the way I've adapted it. There is also quite a high proportion of topping to filling in this recipe, but again it's personal taste and something that's easy to adjust.

It's not the fanciest, or prettiest looking dish, but it tastes good. I've also included a recipe for some home made custard which goes lovely with this.

Ingredients:

Filling:
- 7 granny smith apples
- 150g blackberries
- 70g brown sugar
- 1 cinnamon stick
- 10 cloves
Topping
- 50g butter
- 100g sugar
- 200g porridge oats
- 30g plain flour
- ½ teaspoon ground cinnamon
Creme Anglaise
- 60g sugar
- 3 egg yolks
- 150ml milk
- 150ml cream
- ½ vanilla pod

Method:

Filling

1. Peel and chop up the apples, place in a pan with the brown sugar and cook on a low heat.



2. In a separate pan add the cinnamon stick and cloves and enough water to cover them. Make a reduction.



3. Strain the reduction into the apple and sugar mix once the apples have started to soften. Add the blackberries at this point too.



4. Allow cook a little longer until the apples and blackberries have both softened. Put into an oven proof dish.



Topping

1. Melt together the butter and the sugar in a pan.



2. Add in the oats, flour and cinnamon and cook slowly.



3. Cover the filling with this mix. Place in a grill at about 180C for about 5 minutes or until the top is toasted



Crème Anglaise

1. Split the vanilla pod in half, scrap out some of the seeds and place both in a pan with the milk and cream. Bring to the boil.

2. In a separate bowl, beat together the egg yolks and sugar until they reach sabayon stage (where they are light and fluffy and hold a figure of eight)



3. Whisk the scalded milk mixture into the egg yolks quickly ensuring they do not scramble.

4. Return the mixture to a clean pan and cook on a very low temperature until thickened, stirring constantly with a wooden spoon. When it is ready it should coat the back of a spoon, and it should hold a line like this.

triseke

looks gorgeous! Gonna try this on Sunday!

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might do rhubarb

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Des wrote: »

might do rhubarb

Did rhubarb and apple (~250 grams of each, stewed with a mugful of water and some sugar). Because there was so much fruit, I doubled the topping.

The topping is really nice.

The topping is delicious, and so is the custard.

My first time making non-Birds Powder custard, and it worked out great.

Thanks Pigwidgeon, lovely recipe.





Those bowls are empty now.

John Mason

thanks OP, this was yummers, we will definitely have it again.

Little Alex

Just had your recipe now, Pigwidgeon. It was gorgeous. I followed it exactly, but put it together a bit differently. I hope you don't mind!