My cousin introduced me to her version of crumble when I went to visit her earlier this month.
She had the beginnings of the crumble in the fridge when I arrived on Thursday 05 April and she seemed to be waiting for the right time to assemble and bake it. She cut up some apples and pears the next morning and baked the crumble. We were scheduled to go out after lunch but she asked whether I wanted to have some crumble before we left.
Have you ever known me to say 'no' to dessert?
Besides, the crumble was nice and warm, how could I say 'no'?
Well, after she got the thumbs up for dessert, she posed the question of what I wanted to have with the crumble --my choices were ice cream, yogurt or custard. I was on vacation so I opted for the adventurous option, I chose custard. I could imagine how ice cream and yogurt would go with crumble, custard would be new to me. Little did I know that custard was the most involved choice because it didn't come out of a tub found in the fridge or freezer. She had to measure, mix and microwave to get the custard but I must say, it was definitely a good choice.
I have made apple crumble in the past but her version was so much better. To begin with, hers had way more crumble than what my normal recipe would have, and it was really nice that way. Plus to top it off, literally, when crumble is served with warm custard, it is really a delicious combination.
She had gotten the recipe from a magazine but because she likes to have more crumble, she had tried different ratios over the years until she found the crumble ratio to her liking plus added almond flakes on top. (Smart girl!) Naturally I had to ask for the recipe. I was sure the family would love her version of crumble as much as I did.
Within the week of my arrival, I introduced this wonderful dessert to the family. I made half the custard recipe in a feeble attempt to reduce the calorie count of this dessert. The crumble was gone in two days and there were only four of us at home at the time because GI was still abroad.
Apple, Pear and Blackberry Crumble (Serves 8)
2 apples (peeled, cored, cut into 3 cm. pieces)
2 pears (peeled, cored, cut into 2 cm. pieces)
3 T sugar
1/2 T lemon juice
170 g blackberries
Crumble:
200 g (~ 1 1/2 c) all purpose flour
90 g (~ 1 c) porridge oats*
80 g (~1/2 c) brown sugar
120-125 g (~ 1/2 c) butter, chilled and cubed
75 g (~ 1/2 c) ground almonds
2 t cinnamon
1 t flaked almonds (opt)
1 T demerara sugar **
Preheat oven 200 C
Toss apples and pears with sugar, lemon juice, pinch of salt.
Stir through the blackberries.
Scatter in a 1 litre ovenproof bowl or 8 ramekins
For crumble : Mix flour, oats, sugar, pinch of salt in a bowl.
Using fingers, rub in butter until mixture resembles breadcrumbs with a few bigger lumps. (Add 1 or 2 T of water to get additional lumps, if desired.) Stir through nuts and cinnamon.
Flatten out fruit as much as possible using back of spoon.
Scatter crumble on top. Sprinkle over demarara sugar (and flaked almonds if using).
Bake until golden brown. 40 minutes for large container or 25-30 minutes for ramekins.
Allow to cool at least 10 minutes before serving.
Serve with double cream, ice cream or custard, if desired.
*Or use mix of rolled oats and quick cooking oats**Or use brown sugar if demerara sugar not available
Custard
(serves 8)
4 egg yolks
1 T cornflour
1/4 c sugar
600 ml low-fat milk
1 t vanilla extract
Pour milk into a saucepan and bring to boil
Meanwhile, combine egg yolks, cornflour and sugar in a heatproof bowl and whisk until smooth.
Remove hot milk from the heat and slowly pour milk onto the egg yolk mixture in a steady stream whisking constantly.
Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon until thickened. (If you are able to draw a well-defined line through the custard on the back of the spoon using your finger, then the custard is ready.)
Custard can be refrigerated up to three days.
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