Granny’s Apple Crumble and Custard

Ingredients:

Crumble:

2 1/3 cups plain flour, sieved with pinch of salt
1 1/3 cups unrefined brown sugar (see note)
3/4 cup rolled oats
1 1/2 cups unsalted butter, cubed at room temperature
knob of butter for greasing

Filling:

1 pound apples, peeled, cored and cut into 1 cm (1/2 inch) pieces (I
prefer Granny Smith)
1/4 cup unrefined brown sugar
1 tablespoon plain flour
pinch of ground cinnamon
pinch of nutmeg

Preparation:

Preheat the oven to 180 degrees C (350 degrees F, Gas Mark 4).

Place the flour, oats and sugar in a large bowl and mix well. Taking a
few cubes of butter at a time rub into the flour mixture. Keep rubbing
until the mixture resembles breadcrumbs.

Place the fruit in a large bowl and sprinkle over the sugar, flour,
cinnamon and nutmeg. Stir well being careful not to break up the
fruit.

Butter a 24 cm (9 inch) ovenproof dish. Spoon the fruit mixture into
the bottom, then sprinkle the crumble mixture on top.

Bake in the oven for 40 to 45 minutes until the crumble is browned and
the fruit mixture bubbling.

Note: Unrefined sugars are made from pure unrefined sugar cane. This
means the colour and flavour that is naturally present in sugar cane
has not been refined out.

Custard

Ingredients:

1 1/4 cups milk
4 tablespoons sugar, divided
1 vanilla pod, split
2 eggs

Preparation:

Put the milk, half the sugar and the vanilla pod into a heavy-bottomed
saucepan. Heat very gently, stirring to dissolve the sugar. Do not
allow the mixture to boil.

Break the eggs into a bowl, add the remaining sugar and whisk together
lightly. Pour a small amount of the hot milk into egg mixture. When
the eggs have tempered, add the remaining milk. Cook, stirring all the
time over a pan of simmering water.

When the custard coats the back of a wooden spoon it is ready.





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