Apple and rhubarb crumble

servings10
1 hour 15 minutes

Ingredients

Crumble topping

  • 500g of muscovado sugar
  • 330g of ground almonds
  • 800g of flour
  • 500g of butter
  • 160g of flaked almonds
  • 130g of hazelnuts, nibbed
  • 1/2 nutmeg, grated

Fruit filling

  • 1000g of Bramley apple, peeled, cored and diced
  • 500g of rhubarb, chopped
  • 160g of brown sugar
  • cinnamon to taste

Custard

  • 350ml of double cream
  • 350ml of whole milk
  • 1 vanilla pod, split
  • 4 egg yolks
  • 125g of caster sugar

Method

1
To make the crumble topping, rub together the sugar, ground almonds, flour and nutmeg in a large mixing bowl, ensuring any lumps of sugar are broken up
  • 500g of muscovado sugar
  • 330g of ground almonds
  • 800g of flour
  • 1/2 nutmeg, grated
2
Gradually rub in the butter until the mix resembles breadcrumbs, then stir through the flaked almonds and hazelnuts
  • 500g of butter
  • 160g of flaked almonds
  • 130g of hazelnuts, nibbed
3
To make the filling, add the apples, cinnamon and half of the sugar to a wide pan and cook on a low-medium heat, stirring often
  • 1000g of Bramley apple, peeled, cored and diced
  • 80g of brown sugar
  • cinnamon to taste
4
When the sugar has dissolved and the apples have lightly softened and caramelised, add the rhubarb and remaining sugar. Cook for a further 2 minutes, or until the rhubarb softens slightly. Spread the mix onto a tray to speed up the cooling
  • 500g of rhubarb, chopped
5
Preheat the oven to 200°C/gas mark 6
6
Add 140g of the filling to individual heatproof serving dishes and scatter over the crumble mix to cover. Place in the oven for 10-15 minutes, until the top of the crumble has turned a nice golden-brown colour and the filling is bubbling up nicely
7
Meanwhile, make the custard. Add the cream, milk and vanilla pod to a large pan and bring to the boil
  • 350ml of double cream
  • 350ml of whole milk
  • 1 vanilla pod, split
8
Whisk the egg yolks and sugar together in a heatproof mixing bowl until pale and smooth. Add the hot cream to the egg mixture, whisking to combine, then return to the pan and bring to 82°C, stirring continuously until smooth and thickened
  • 4 egg yolks
  • 125g of caster sugar
9
Pass the custard through a sieve into a serving jug, and serve alongside the hot crumble