As we approach the height of winter, it is important to stay insulated. I don’t know about you, but the way I go about this is is by stuffing myself day after day. It’s great, I would highly recommend it. Thanksgiving commences ultimate eating season before we are whisked into Christmas, Boxing Day and New Year’s Eve. I hope you have all had wonderful mealtimes so far, and wish you all the best for a delicious new year.
To celebrate the start of 2015, my mother and I attempted to tackle a British classic: Apple Crumble with Custard. Even the thought of this divine dessert brings tears to my eyes. It is outrageously simple and yields the best dessert to enjoy on family occasions.
I was deliberating whether to make tiramisu or crumble with the lamb that my father was cooking, but tiramisu just didn’t quite seem right here. We used canned Ambrosia Devon Custard for ease but feel free to conjure up your own, or pair the crumble with a scoop (or tub) of vanilla ice cream. The sweetness of the slightly burnt brown sugar coupled with the underlying tartness of the caramelized apples is heaven in your mouth, folks. Enjoy!
- 1 ½ kg Braeburn apples
- ½ cup caster sugar
- 2 tbsp water
- 120g flour
- 100g butter (cubed & cold)
- 80g rolled oats
- 100g demerera sugar
- Set oven to 200ºC (390ºF) and set aside a 9″ deep-dish pie dish
- Peel, core and cut the apples into eighths vertically
- Over medium heat, combine the sugar, water and apples and cook for 5 minutes
- Transfer the apples and their juices into the pie dish
- In a food processor or by hand, blitz the cold butter and flour until crumbles form
- Mix in the oats and sugar by hand before sprinkling the crumble mixture over the apples
- Bake for 30 minutes or until golden brown