Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, apple, blackberry and custard crumble. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Today I am making Apple and Blackberry Crumble served with custard. We have been foraging down by the lake for the blackberries and the apples came from a. What an absolute blooming joy it is to have MR JIM CHAPMAN in the Katie Pix kitchen.
Apple, Blackberry and Custard Crumble is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Apple, Blackberry and Custard Crumble is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook apple, blackberry and custard crumble using 13 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Apple, Blackberry and Custard Crumble:
- Get sweet pastry (see my pastry recipes below)
- Make ready sweet buttery crumble topping (see my crumble recipe below)
- Get fresh vanilla custard
- Get Bramley Apple or a handful of windfalls
- Prepare freshly picked juicy blackberries
- Take caster sugar
- Prepare vanilla custard
- Take egg yolks
- Prepare caster sugar
- Get milk
- Make ready double cream
- Get corn flour/starch
- Prepare vanilla pod split and scraped
I had lots of excellent, original, and so I thought, clever ideas. This is a healthy twist on an apple and blackberry crumble recipe. It's made with muesli, oats and nuts for extra crunch. Cool for a few minutes and then serve with custard or fresh cream.
Instructions to make Apple, Blackberry and Custard Crumble:
- Make the pastry and crumble early in the day - follow these steps - - https://cookpad.com/us/recipes/341655-pastry-and-other-things
- Make the custard by whisking in a bowl the egg yolks, the sugar and a small amount of milk from the half pint until smooth add the vanilla beans and stir in.
- Heat the rest of the milk in a pan until it just reaches boiling point. Remove from the heat and add to the bowl whisking as you add.
- In a cup mix the cream and the cornstarch, add this to the custard. Give it a good whisk and transfer all of it back to the pan.
- Bring back up to the boil whisking or stirring all the time. When the custard starts to boil, lower the heat and still stirring simmer for 1-2 minutes until sufficiently thickened.
- Things can go wrong making your own custard, especially the first time. Here are some fixes: firstly - remove custard from heat before doing anything - What happens if my custard goes lumpy? You weren't stirring efficiently, get out your whisk and beat like there's no tomorrow! What if my custard is too thick? Add a little more milk - don't forget this is going inside a pudding so it needs to be fairly thick. What if my custard is too thin? Add another tablespoon of cornflour/starch to a tablespoon of cream mix together thoroughly then combine with the custard. What can I do if my custard has burnt on the bottom? Throw it away and soak the pan! Start again.
- Once custard is made leave to cool this can be made early in the day or even the day before. Place cling wrap into the pan directly on top of the custard ensuring it touches all over, this will stop a skin forming. Cool thoroughly before putting in the refrigerator
- I pick lots of apple's and blackberries and freeze them for jams, tarts, pies and puddings then I take it what I need. Yes I cut and freeze the apples intact with pips and all, because if I decide to make cider I need all those bits! Everything was washed thoroughly before freezing though. It did however make peeling and coring a bit of a chore.
- You can use freshly picked fruits about ½ pint of blackberries and and 1½ pints of apples, eating or cooking doesn't matter which, just adjust the sugar. Place fruits in a pan and sprinkle with sugar. Cover pan and leave several hours for juices to come out
- When it's time to make your pudding, turn a low heat under the fruit and slowly bring to a simmer and simmer for 5 minutes. Whilst fruit is simmering, prepare the bowl by greasing well and cutting a small rectangle of greaseproof paper to fit in the bottom.
- Roll out pastry to fit with a small overhang. Add the fruit mixture. Spoon over the custard and sprinkle over the crumble topping to finish. Bake in an oven set at 180ºC for 30 minutes
- Remove from oven, trim any browned overhang and serve warm with cream or ice cream.
- leave it for at least half an hour before digging in so it doesn't all fall apart and you don't burn your mouth!
It's winter, it's freezing outside, maybe even snowing. You're snuggled up inside, in front of an open fire with warm apple and blackberry crumbles just out of the oven, topped with creamy vegan … Apple & blackberry crumble. Raymond Blanc pre-cooks the crumble topping to avoid gluey, uncooked crumble and retain the texture of the fruit. Ever wondered what an apple crumble tart would taste like with a custard filling? This easy recipe will become your best go-to dessert for any occasion, summer and fall alike.
So that is going to wrap it up for this exceptional food apple, blackberry and custard crumble recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
