This is a recipe for fruit crumble - it's like a pie, but the crust is delicious, sweet and crumbly (hence the name). It's really easy to make.
(The custard I made here is the hard part - if you want an easier version, you could use a cornflour based custard, or ready-made custard, or you could serve it with whipped cream or ice cream or Greek yoghurt etc.)
This is a recipe collab with my friend Babatunde from Africa Everyday - to see his version of this (which has an interesting Nigerian twist), go here: • Apple Crumble with Ogi...
For the filling:
5 Apples and 2 handfuls of berries (or you can substitute any fruits you like)
2 Tablespoons of sugar (adjust depending on the sweetness of the fruit)
1 Teaspoon ground cinnamon (or other spices if you prefer)
Small amount of water
For the crust:
200g Plain flour
100g Cold butter
40g sugar
For the custard:
4 Egg yolks
400ml Milk
1 Teaspoon vanilla extract
60g sugar
Prepare the filling by peeling and chopping the apples, then simmer them gently in a saucepan with the 2tbsp sugar and spices a splash of water in the bottom to prevent burning. If you're using softer fruits like peaches, or smaller fruits like berries, or canned fruit, you may not need to precook at all.
Place the fruit in an ovenproof dish - there should be a little juice in the bottom, but the fruit should not be completely swimming/immersed in it.
Put the flour and butter in a large bowl and rub the flour into the butter until it resembles fine crumbs. This can be done in a food processor on 'pulse' mode. Add the 40g sugar and mix it in to make the topping mix.
Carefully add the topping mix over the fruit, spread it out gently, but don't pack it down (unless you want to - it will form a more dense crust if it is packed down)
Place in an oven at 180c fan or equivalent and bake for about 35 minutes - check toward the end of cooking - it's done when the crust looks golden and there will often be fruit juice bubbling up the sides.
Let the dish cool for at least 30 minutes before serving.
Separate 4 egg yolks and mix with the 60g sugar and vanilla in a large bowl.
In a saucepan, gently heat the milk until it is too warm to comfortably keep your finger in it. Add it to the egg/sugar/vanilla in the bowl, whisking vigorously all the time.
Return the mixture to the pan and heat it gently, whisking all the time until it thickens, then remove it from the heat - keep whisking until it has cooled a little, or it may curdle.
The custard will thicken as it cools. If you prefer, use custard powder according to the instructions on the pack.
6 сен 2024
