Mel and Mal's Fruit Crumble with Creme Anglais

Ingredients
  • 4 apples, a mixture of Granny Smiths and Cox apples, peeled,cored and cut into segments
  • 250g frozen Fruits of the Forest or summer fruits from the freezer cabinet or mixture of fresh fruits (or any seasonal fruits i.e rhubarb, stewed)
  • 15g unsalted butter
  • 1tsp ground cinnamon
  • Juice and zest from an un-waxed lemon
  • For the Crumble:
  • 9 tbsp self raising flour
  • 9 tsp vanilla caster sugar
  • 9 heaped tsp unsalted butter
  • 1tbs porridge oats
  • 1tbs Demerera sugar
  • For the Creme Anglaise:
  • 1 vanilla pod
  • 250ml milk
  • 250ml double cream
  • 5 egg yolks
  • 120g golden caster sugar
  • 1 tsp cornflour (add another tsp if you want a thicker custard)

This is such a simple traditional pudding, yet it looks and tastes absolutely delicious - a real crowd pleaser in our house!! You can still have this even if you are watching your weight - just cut down on some of the sugar and butter in the recipe. Where there's a will, there's a way!!

The crumble can be made in advance and frozen. If you have not got the time to make the Creme Anglais, use normal custard - not quite as good but a good stand-by!

Serves : 4        Prep/Cooking Time : 60 mins

Tip : You can use any fruits that are in season and if you are watching your weight and want to pass on the custard, use reduced fat cream or mascarpone. Still delicious!

Instructions

Make the Crumble

Preheat the oven to 175°C.

To make the crumble, place equal distant apart a heaped tablespoon of flour into a roasting dish or similar.

Now sprinkle over a teaspoon of caster sugar over the mound of flour and finally top with a knob of butter. The more butter you use, the richer the crumble topping will be.

Place the roaster pan into the oven and cook for 6 minutes.

Cooking the Fruit

In the meantime, in a preparation bowl, add the apple segments and lemon juice and mix in well. In a large frypan melt the butter until foaming and add the apples, with the juice and sprinkle the cinnamon over and cook for 3 minutes or until the apples are still firm.

Now add the Fruits of the Forest, or fresh berries if using instead (or fruit of you choice) and blend into the apples and cook for a further 1 minute.

Tip the fruit mixture into another roasting dish or similar.

Put it all together

Take the crumble out of the oven and allow to cool for 3 minutes then, with a metal spoon, quickly stir the contents so that you are left with a lumpy mixture.

Tip the crumble mix on top of the fruit, even it out and sprinkle over the porridge oats. Place back into the oven and bake for 20 minutes or until the crumble is golden brown.

Take out of the oven and ideally place in a cool place for 5 minutes as this will make the crumble being more crunchy.

If you have a sweet tooth, sprinkle over the demerara sugar just before serving and then finish off with a dollop of Creme Anglais.

Making the Creme Anglaise

Split the vanilla pod in half and scrape the seeds out with the point of a knife. Put both the pod and seeds in a saucepan with the milk and cream and gently bring to the boil. Remove from the heat and leave to stand.

Whisk the egg yolks, caster sugar and cornflour, if you are using it, together until it is pale and thick.

Remove the pod from the vanilla milk and whisk the vanilla milk in with the egg mixture.

Wash the pan dry thoroughly before straining the custard mixture back in. Put it back on a low to medium heat, and keep stirring until the custard thickens enough to coat the back of a wooden spoon. Take care not let it overheat or boil as the egg will curdle.

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES