Apple crumble with cardamom custard
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 6
- Dietary
- Pregnancy-friendlyVegetarian
The apples require no pre-cooking for this simple crumble, and the cardamom-infused custard is a wonderful twist on a classic.
Ingredients
- butter: 150²µ/5½´Ç³ú butter, softened
- caster sugar: 60²µ/2¼´Ç³ú caster sugar
- plain flour: 1 tbsp plain flour
- flaked almonds: 70²µ/2½´Ç³ú flaked almonds
- cinnamon: ½ tsp ground cinnamon
- panko breadcrumbs: 60²µ/2¼´Ç³ú panko breadcrumbs
- apples: 5 large Royal Gala apples, coarsely grated
For the cardamom custard
- cardamom: 5 cardamom pods, seeds only
- whipping cream: 300ml/10fl oz whipping cream
- vanilla extract: 1 tsp vanilla extract
- egg yolks: 2 free-range egg yolks
- caster sugar: 1½ tbsp caster sugar
- flour: ½ tsp cornflour
Method
Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar together in a large bowl.
Mix together the flour, almonds, cinnamon and breadcrumbs in another bowl. Tip this into the butter-sugar mixture and rub in with your fingers to form a thick, crumbly dough.
Put the grated apples into a 20cm/8in square ovenproof dish. Spread the crumble mixture on top and bake for 30 minutes, or until brown.
Meanwhile, to make the cardamom custard, grind the cardamom seeds to a powder using a pestle and mortar,. Place a heavy-bottomed saucepan over a medium heat and add the cream, cardamom and vanilla. Bring to the boil, reduce the heat and simmer for 3 minutes. Set aside to cool slightly, then strain into a bowl using a fine sieve.
Whisk the egg yolks, sugar and cornflour together in a large bowl. Pour in the warm cream mixture, whisking constantly. Pour this mixture back into the saucepan and cook over a low heat for 6–8 minutes, or until the custard thickens.
Serve the warm apple crumble with the cardamom custard.
