Autumnal crumble and custard with a twist
This week, it's felt as though autumn is well and truly upon us, but there is a plus side to the cold weather – indulging guilt-free in some lovely comfort puddings.
If you're cooking Sunday lunch this weekend, look no further for the perfect autumn pud. My warming Apple and blueberry jumblenut crumble from the October issue, with its soft fruit and crunchy topping, is just the ticket. Check out the recipe at the bottom of the post.
My Spiced cinnamon custard or Ginger Chantilly cream make perfect accompaniments to your crumble – click on the video below to watch our simple step-by-step guides on how to make them.
Do you have a twist on the traditional custard recipe? We'd love to know your variations! Leave us a comment in the box below.
- 3 Bramley apples, about 700g
- 2 dessert apples, about 300g
- 200g blueberries or blackberries
- finely grated zest of 1 orange
- 4 tbsp light brown soft sugar
- 25g butter, in small cubes
- For the crumble: 75g plain flour
- 25g jumbo whole rolled porridge oats
- 100g demerara sugar
- 75g cold butter, in pieces
- 50g pecans, chunkily chopped
- 50g whole skin-on almonds
- 50g whole blanched hazelnuts
- 1-2 tbsp orange juice
- Preheat the oven to 180°C, fan 160°C, gas 4. Peel and core all of the apples and cut them into chunks, then toss in a 20 x 30 cm (or equivalent) ovenproof dish with the blueberries, orange zest, sugar, butter and 2 tablespoons of water.
- For the crumble, tip the flour, oats and demerara sugar into a mixing bowl with a pinch of salt. Add the butter and, using your fingertips, rub it into the dry mixture (or whiz in a food processor, then tip into a bowl).
- Stir in the nuts, then add the orange juice and bring the mixture together to form small clumps.
- Top the fruit with the crumble mixture, leaving a few spaces so the fruit isn’t completely covered. Bake for 40-45 minutes or until the apple is tender, the blueberries have burst slightly and the crumble is golden.