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Apple and red currant crumble

with homemade custard
Course: Dessert
Cuisine: British
Servings: 6


  • 4 green cooking apples
  • 3-4 stalks of red currants
  • 1 tbsp of sugar
  • 1 tbsp water
  • 100 gr plain flour
  • 75 g butter
  • 50 g rolled oats
  • 100 g demerara sugar


  • 570 ml double cream, single cream or milk
  • 6 large egg yolks
  • 50 g golden caster sugar mixed with 1 level dessertspoon of cornflour
  • 1 dessertspoon pure vanilla extract


  • Preheat the oven to 200C/Gas 6.
  • After you clean your apples, cut them into quarters, removing cores and slice each piece in two. Put them into a pan and add a sprinkling of sugar. Add a tablespoon of water and cook over a medium heat for about five minutes, until the apples start to soften.
  • Transfer the apple mixture to a shallow ovenproof pie dish.
  • Blend the flour and butter in a food processor for a few seconds, until the mixture looks like breadcrumbs. You can quickly do this by hand, swiftly using the tips of your fingers so you don’t overwork and warm the butter.
  • Stir in the oats and the brown sugar and sprinkle over the cooked apples in the pie dish.
  • Transfer to the oven to bake for 30 minutes or until crisp and golden-brown on top.

to make the custard

  • Place the cream in a small pot and bring to a simmer over a gentle, stirring occasionally.
  • While the cream is heating, whisk together the egg yolks, sugar, cornflour, and the vanilla in a medium bowl. Keep whisking the egg mixture and gradually pour the hot cream into the bowl. Return the whole lot back to the saucepan with the help of a rubber spatula.
  • Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point.
  • To serve it warm later, sit the bowl over a pan of barely simmering water.


My crumble is based on Nigel Slater’s recipe and My custard on Delia Smith.