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Sunday, May 22, 2022

You will never eat another apple crumble again after trying this recipe!

Killinchy Co Down apple crumble with custard with picked Co down blackberries, raspberry and figs.

Apple crumble with custard is always a winner in my book.

But when you add in some freshly picked Co down blackberries, raspberries and figs, it takes things to a whole new level.

The tartness of the berries pairs perfectly with the sweetness of the apple crumble, and the figs add a touch of decadence.

The custard ties everything together, making for a truly indulgent treat. So if you’re ever in Co down, be sure to try this apple crumble with custard. You won’t be disappointed.

  • 675g Killinchy cooking apples (peeled, cored and cut into chunks)
  • Three tablespoons of caster sugar
  • One teaspoon of vanilla essence
  • 115g plain flour
  • 40g demerara sugar (plus one tablespoon for sprinkling)
  • 45g cold butter (diced)
  • Four tablespoons of porridge or muesli
  • 150g of blackberry
  • 150g of raspberry
  • 150g of figs

Method

Preheat the oven to 200 degrees. Place the apples in a saucepan along with the caster sugar vanilla essence with two tablespoons of water. Cook until soft. Don’t be afraid to taste them halfway through as some people like them sweet if so, add a little more sugar. Transfer to a greased ovenproof dish.

For the crumble 

Place the flour, demerara sugar and butter in a mixing bowl. Mix with your fingers or in a bowl until the mix resembles a breadcrumb consistency.
Stir in the porridge or muesli, mix well and scatter over the apples and the extra sugar and bake for 45 minutes until golden brown.

The custard 

  • 100ml of double cream
  • 350ml of whole milk
  • Two large egg yolks
  • 1 1\2  teaspoon of cornflour
  • 50g caster sugar
  • One teaspoon of vanilla essence

Place the cream and milk in a saucepan and gently bring to slightly below boiling point. Gather a large mixing bowl and whisk the yolks, cornflour, sugar and vanilla until the sugar has dissolved; gradually pour into the hot milk and cream, whisking continuously. Wipe your saucepan and pour your mix back into it (chefs tip slowly stir with a wooden spoon) until thicken and serve.

Paul Watters

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