Directions
- 1Prepare the apple mixture: melt butter in a pan, add syrup, sugars and whiskey, stir until combined. Cook for 5 minutes until slightly reduced. Add the apples and cook until coated, remove from heat.
- 2Grease a baking tray and pour in the apple mixture, spreading evenly.
- 3Make the crumble: mix flour, oats and cold butter until it resembles breadcrumbs. Stir in sugars, almond flakes and walnuts.
- 4Spread crumble evenly over the apples and sprinkle with sea salt.
- 5Bake at 180°C for 35-40 minutes, until golden and crisp.
- 6Prepare the custard: heat milk with vanilla pod and seeds until almost boiling.
- 7Whisk egg yolks and sugar until pale, slowly pour hot milk into the mixture while whisking constantly.
- 8Return the mixture to the pan and cook over low heat, stirring continuously until thickened. Do not boil. Remove the vanilla pod.
- 9Serve warm apple crumble with custard poured over the top.
Ingredients
- 3 Bramley apples
- 3 Granny Smith apples
- 3 Russet apples
- 50 g butter
- 3 tbsp golden syrup
- 75 g golden sugar
- 75 g brown sugar
- 50 ml whiskey
- 250 g plain flour
- 100 g rolled oats
- 150 g butter
- 100 g golden sugar
- 100 g brown sugar
- 50 g almond flakes
- 50 g walnuts
- 0 sea salt flakes
- 6 egg yolks
- 100 g golden sugar
- 500 ml whole milk
- 1 vanilla pod
Equipment
ovenlarge panlarge bowlknifepeelerwhiskmeasuring jugsaucepan
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