YOU 1585 The Fold 4 (289x400) AW Digital (2) - Flipbook - Page 5
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Do try this
at home
A crumble is comfort in a bowl. For many, it’s a
heart-warming, granny-greatness food memory from
childhood. That’s why we had to have it on our menu,
served up in a large sharing dish, just like you have it
at home. With a creamy custard dolloped on top, it’s
the crowning glory of any Sunday lunch. Our recipe has
a few 昀氀avour-hiking tweaks that elevate the humble
crumble to superstar status. You’re welcome.
Sharing
Crumble
Ingredients for the fruit 昀椀lling
– 600g green cooking apples
– 550g quince
– 200g caster sugar
– The zest and juice of 1 orange
– 1 teaspoon of ground cinnamon
– 1 teaspoon of ground nutmeg
– 20g candied stem ginger
Ingredients for the crumble
– 75g unsalted butter cut into cubes
– 50g plain 昀氀our
– 50g rolled oats
– 50g caster sugar
– ½ teaspoon of ground cinnamon
– ½ teaspoon of ground ginger
Ingredients for the custard
– 200ml double cream
– 500ml whole milk
– 4 egg yolks
– 30g corn昀氀our
– 100g caster sugar
– 1 vanilla pod split in
half lengthways
Step 1 – First up is the fruity 昀椀lling
Begin by peeling your apples and quince and removing their
seeds and cores. Then, cut the fruit into 1-inch chunks.
Step 2
Take the apples and put them in a saucepan with 100g of
the sugar and the orange zest and juice. Cook them on
medium heat until softened but still holding their shape,
then remove the pan from the heat and allow them to cool.
Step 3
Now, put your quince, spices, ginger and remaining sugar in
a separate saucepan, along with a splash of water, and cook
them on medium heat. Remove them from the heat when
they’re soft and starting to break down (the quince will
take longer to cook than the apples).
Step 4
When both fruits have cooled, mix them together
and set aside.
Step 5 – Crack on with the crumble topping
Put the butter, 昀氀our, and oats in a mixing bowl and use
your 昀椀ngertips to work them together (don’t worry, it
doesn’t have to be fully combined).
Step 6
Next, stir the sugar, spices and orange zest into the
crumble mix, and then spread it on an oven sheet
and bake at 180C for 25 minutes (stir it a couple of
times to make sure it’s evenly cooked). When it’s a
gorgeous golden brown throughout, remove from
the oven and leave to cool.
Step 7
Now, put your cooled fruit mixture into the bottom of an
ovenproof dish and spread your crumble on top. Bake this
at 180C for 20–30 minutes (or when the topping is nice
and toasted and the fruit is bubbling).
Step 8 – Get cooking your custard
While the crumble is baking, it’s time to make your custard.
First, pour the cream and milk into a large saucepan with
the split vanilla pod and bring the liquid to the boil.
Step 9
While you’re waiting for the milk and cream to boil,
put the egg yolks, corn昀氀our and sugar in a mixing bowl
and whisk together.
Step 10
Then, slowly add your boiled milk and cream to the bowl
while whisking continuously. When everything’s combined,
pour the mixture back into the saucepan and continue
cooking until it’s thickened (keep that whisking going so
it doesn’t curdle).
Step 11 – Serve it up like the legend you are
Finally, remove your crumble from the oven and bring it
to the table with the custard while it’s still lovely and hot.
And don’t forget to take a bow.
