Apple crumble is a winter classic, but by adding berries to
the fruit mix and ginger to the custard you serve with it, give it some zing
that makes it lighter
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| Blackberry Crumble with Ginger Custard |
Serves 8-10
Blackberry Crumble ingredients: 135g softened unsalted
butter, chopped, plus extra for the fruit. 235g flour. 115g caster sugar, plus
extra for the fruit. 450 green apples, peeled, cored, quartered. 300g fresh or
frozen blackberries. juice of 1 lemon
Ginger custard ingredients: 450ml milk. 150ml double cream.
6 egg yolks. 1/4 cup (55g) caster sugar. 2 tsp ground ginger. 1 tbs cornflour
Blackberry Crumble with Ginger Custard recipe: 1- Preheat
the oven to 180C and grease a 30cm oval ovenproof dish. 2- To make the custard,
pour the milk and cream into a saucepan over medium heat. Whisk egg yolks,
sugar, ground ginger and cornflour together in a bowl until smooth. As soon as
the milk mixture starts to bubble around the edge, pour it into the egg
mixture, whisking all the time. Return the lot to the saucepan and return to
medium heat. Stir the custard gently with a spatula until it thickens, then
pour into a clean bowl, cover the surface with baking paper and set aside. 3-
Place butter, flour and sugar in a large bowl and rub together with your
fingertips until the mixture resembles coarse breadcrumbs. 4- Halve the apple
quarters lengthways and place in a bowl with the berries. Squeeze the juice
over the fruit, then gently toss everything together to coat. 5- Tip the fruit
into the buttered fish, sprinkle with a few pinches of sugar and dot a few
knobs of butter on top. Gently spoon the crumble over the fruit, letting it
fall where it like. The surface of the crumble should be rough and ideally you
should be able to see some fruit peeking through. Top with a few extra pinches
of sugar. Bake for 35-40 minutes until the crumble is golden on top and the
filling is bubbling up from underneath. To serve, reheat the custard of you
need to, then serve the crumble in dessert bowls, with some generous dollops of
thick ginger custard spooned over the top
