Homemade custard
Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned
Toffee apple crumble
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 6
Skip to ingredients
For the apple layer
- 100g raisin
- 100g pitted soft datessnipped into small pieces with scissors
- 85g light muscovado sugar
- 3 tbsp dark rum(or use orange juice)
- 25g unsalted butter
- 1 tsp mixed spice
- zest and juice 1 lemon
- 4 Bramley applesabout 800g, peeled, cored and cut into 1cm rings
For the crumble
- 125g plain flour
- 100g unsalted butter
- 50g light muscovado sugar
- 3 tbsp jumbo oats
- 25g flaked almond(or use other nuts if you like)
- custard or ice creamto serve
Nutrition: per serving
- kcal485
- fat20g
- saturates11g
- carbs67g
- sugars50g
- fibre5g
- protein5g
- salt0.1g
Method
step 1
Heat oven to 190C/170C fan/gas 5. Put everything for the apple layer, except the lemon juice and apples, into a bowl and microwave on High for 1½ mins until the butter has melted and the sugar is syrupy. Toss in the apples and lemon juice, then spoon into a medium baking dish, making sure the dried fruit is evenly distributed.
step 2
Rub the flour and butter together, first into fine crumbs, then keep going until the mix forms bigger clumps, a bit like a rough biscuit dough. Stir in the sugar, oats and almonds. Scatter over the fruit, then cover with foil and bake for 1 hr, removing the foil for the final 30 mins, until golden and bubbling. Rest for 10 mins, then serve with custard or ice cream.
