Life & Style Weekend - - TASTE -

Serves: 6 CRUM­BLE

150g plain flour

100g un­salted but­ter

70g brown sugar

Pinch of salt

50g al­mond meal

30g flaked al­monds, op­tional


250ml milk

250ml cream

1 vanilla bean, scraped 2 egg yolks

1 whole egg

80g caster sugar

35g plain flour


4-6 ap­ples, peeled, cored and cut into slices or rough cubes of 1.5cm

60g caster sugar

Splash of vanilla ex­tract


CRUM­BLE: In a food pro­ces­sor, com­bine flour, but­ter, sugar and salt, and blitz to a crum­ble mix­ture. Trans­fer to a bowl and mix through al­mond meal and flaked al­monds (if us­ing). Re­frig­er­ate un­til re­quired.

CUS­TARD: In a saucepan, com­bine milk, cream and vanilla bean and seeds, and bring just to the boil. In a bowl whisk to­gether egg yolks, whole egg, caster sugar and plain flour. Whisk in the hot milk-cream mix. Strain the mix back into a clean saucepan. Re­turn to a rel­a­tively low heat and stir con­tin­u­ally un­til the mix­ture thick­ens, about 8 mins. Pour into a mix­ing bowl and beat un­til mix­ture cools slightly. Cover with plas­tic wrap and re­frig­er­ate un­til re­quired.

FRUIT: Toss fruit in the sugar and vanilla. Pre­heat oven to 160C. Grease a 1½-litre ca­pac­ity pud­ding dish with a lit­tle but­ter. Ar­range the ap­ple over the base of the pud­ding dish and top with spoon­fuls of the thick cus­tard (you might not need all of it). Scat­ter over the crum­ble and bake for 25-35 mins or un­til the ap­ple has soft­ened and the crum­ble top­ping is crisp and golden brown. Re­move from the oven and al­low to stand for a few min­utes be­fore serv­ing with vanilla-bean ice cream.

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