A nice warming apple crumble to complete a filling evening meal
Neil’s rating: 7.5 (out of 10)
Time to table: 50mins (15-20 prep, 20-30 oven)
For the apple layer:
- 2 cooking apples
- 100g caster sugar
- 5ml ground cinnamon
- 2.5ml ground nutmeg
- 1 star anise
- 2-3 cloves
For the crumble (quantities are approximate):
- 2oz softened butter or butter-like spread (something that actually tastes of butter!)
- 50g ground almonds
- 50g dark muscovado sugar
- flour to make a nice dry crumble mixture
For the custard:
- 1.5 pints milk (I do not believe in skimmed)
- 3 heaped tablespoons of Bird’s Custard Powder
- 3 tablespoons caster sugar
- generous (whoops!) splash of vanilla essence
How to make it:
- Pre-heat the oven to GM5/200°c
- Core, peel and roughly slice the apples
- Before they go brown, cover them with the sugar in a small pan and add water to half-cover
- Start to heat, stirring regularly and add the spices
- Bring just to the boil, then turn the heat right down and shove the lid on, stir occasionally until the apples have broken down into soft lumps then turn the heat off and allow to sit for a while
- Throw all of the crumble ingredients apart from the flour in a bowl and begin to rub together
- Add flour gradually, incorporating until a nice dry crumb is achieved (that sounds so posh!)
- Remove all debris (cloves, star anise) from the apple mixture. Cloves taste awful and the star anise may break teeth.
- Throw the apple mixture into an appropriately sized open proof container and smooth the crumble mixture over the top to totally cover it.
- Place in the oven and time for 20-30 minutes until bubbling and brown on the top.
- place most of the milk into another pan. Use about 20ml to make a paste with the custard powder, sugar and vanilla essence.
- Heat the milk, whisking constantly to make it nice and foamy (I have a really cool whisk with beads on the end which are meant to help scrape the bottom of the pan- yeah right!)
- When quite hot, add to the paste, give it a good stir then return to the pan. Whisk over the heat until the custard goes thick then decant into the serving jug.
- Serve. Eat. Try not to burn tongue.
- Get Neil to do the washing up. He may appreciate water being put into the custard pan before it solidifies.
Try not to:
- Caramelise the hob by splattering it with stewing apples and then carrying on cooking regardless
- Throw crumble mixture or any part thereof all over the work surface
- Burn the custard to the bottom of the pan