Apple crumble with vanilla custard

Pressing the crumble gently with a fork ensures the top gets crispy.

SERVES 6 PREP 30min, plus chilling COOK about 45min

• 800g (1lb 12oz) Bramley apples, peeled and cut into 2.5cm (1in) chunks

• 200g (7oz) light brown muscovado sugar

• 1tsp ground cinnamon

• 250g (9oz) plain flour

• 150g (5oz) unsalted butter, cold and cubed

• 1tbsp demerara sugar

FOR THE CUSTARD

• 500ml (17fl oz) whole milk

• 1 vanilla pod, seeds scraped (pod reserved), or 1tsp vanilla extract

• 40g (1½oz) caster sugar

• 4 medium egg yolks

• 1½tbsp cornflour

1 Preheat the oven to 200°C (180°C fan) mark 6. Toss apples in 50g (2oz) of the muscovado sugar and cinnamon; put into a 1.5 litre (2⅔ pint) baking dish.

2 In a medium bowl, mix together flour and remaining muscovado sugar with a pinch of salt. Rub in butter until mixture resembles coarse breadcrumbs, shaking the bowl often to bring large lumps to the surface. Sprinkle crumble over apples, and press lightly with a fork. Sprinkle over the demerara sugar.

3 Bake for 40-45min until the crumble is golden and the apples are soft.

4 Meanwhile, make the custard. In a medium pan, heat milk, vanilla pod and seeds (if using) until gently simmering.

5 In a large bowl, whisk together vanilla extract (if using), sugar, egg yolks and cornflour.

6 Remove vanilla pod (if using), then pour the hot milk over egg mix, whisking constantly, until combined. Return mixture to pan. Stir over medium heat, bringing just up to the boil until thickened.

7 Let the crumble stand for 5min before serving with the custard.

PER SERVING WITH CUSTARD: CALS 649; FAT 28g; SAT FAT 16g; CARBS 88g