Making your own vanilla cream is worth the effort for this classic berry crumble.
Ingredients
For the filling:
- 3 medium eating apples (about 450g), peeled, cored, and sliced
- 2 ripe apples or pears, peeled, cored, and sliced
- 150g blackberries (fresh or frozen)
- 50g soft brown sugar
- 1 tsp ground cinnamon
- ½ tsp mixed spice (optional)
- 1 tsp lemon juice
- 1 tbsp plain flour
For the crumble topping:
- 100g plain flour
- 100g desiccated coconut
- 100g cold butter, cubed
- 100g caster sugar
- 40g chopped nuts (optional — hazelnuts, pecans, or almonds are lovely)
- Pinch of salt
For the custard:
- 250ml whole milk (or half milk, half cream for extra richness)
- 2 large egg yolks
- 25g caster sugar
- ½ tsp vanilla extract or seeds from ¼ vanilla pod
- Pinch of salt
Method
1. Preheat oven to 180°C
2. In a large bowl, toss together the apples, pears, blackberries, sugar, cinnamon, mixed spice, lemon juice, and flour.
3. Tip into a baking dish (about 20x25cm).
4. In another bowl, rub the butter into the flour using your fingertips until it looks like rough breadcrumbs.
5. Stir in the oats, sugar, nuts, and salt.
6. Scatter the crumble evenly over the fruit.
7. Don't press it down too much — you want a nice, crumbly texture.
8. Bake for 25–30 minutes, until golden brown and the fruit is bubbling at the edges.
9. Serve: Delicious warm with custard and vanilla cream.
Chef Tip: If you cook the crumble separately until golden, and keep in an air tight container, it is lovely as a porridge topper or for yogurt or fruit.
For the custard:
1. Heat the milk, pour the milk (and cream, if using) into a small saucepan.
2. Add the vanilla and a pinch of salt.
3. Gently heat until just below boiling — small bubbles appear around the edge.
4. Whisk the yolks.
5. In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened.
6. Slowly pour about half the hot milk into the yolk mixture, whisking constantly (this prevents scrambling).
7. Then pour the mixture back into the saucepan with the remaining milk.
8. Cook gently, Stir over a low heat with a wooden spoon or spatula until it thickens enough to coat the back of the spoon (about 3–5 minutes).
9. Don't let it boil — if it gets too hot, it can curdle.
10. Strain through a fine sieve for a silky texture.
11. Serve warm immediately, or cover the surface with cling film if keeping warm to stop a skin forming.
Chef’s Tip:
Add a splash of cream or butter right at the end for a glossy finish.
For autumn flavour, infuse the milk with a strip of orange zest or a stick of cinnamon before heating — then remove before serving.
