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A dessert (pudding) so simple and yet so delicious it graces the tables of many British homes including Royalty. The perfect end to a British Sunday roast dinner. Blackberry and Apple Crumble with Custard.
I learn't to cook this dish as a young boy under the watchful eye of my mother and went on to prepare it for Royal lunch at Balmoral Castle, Windsor Castle and Sandringham. Everyone has their favorite crumble; apple, raspberry, rhubarb and Prince Charles favorite pear and banana but all agree the topping has to be custard and/or cream. Absolutely delicious!
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Blackberry and Apple Crumble with Custard
Makes 6-8 portions
4 cups blackberries
2 cups apples, peeled and thinly sliced
¼ – ½ cup sugar
1 TBS cornstarch
For the crumble;
2 cups flour
1 cup unsalted butter, room temperature
½ cup sugar
For the vanilla crème anglaise;
1 cup milk
1 cup heavy cream
6 egg yolks
vanilla bean extract
¼ cup sugar
Toss the blackberries, apples, sugar and cornstarch in a large bowl and pour into a casserole dish.
In a large bowl add the flour, sugar and butter and rub together to make fine crumbs. Spread evenly over the fruit.
Bake at 350 degrees F. for 30-40 minutes until the fruit is tender and the crumble is golden on top. Set aside to cool.
Prepare the crème anglaise, bring the milk and cream to a boil in a heavy based pot. Whisk the egg yolks, vanilla and sugar until combined in a large bowl.
Pour the boiling milk on to the egg mix and whisk until smooth. Return the mix to the pot and place back on the heat. Stir until the mix has the consistency of heavy cream.