Apple, berry and pecan nut crumble, with custard

Ingredients

For the crumble

-         6 cooking apples (or Granny Smith’s)

-         150 grams of mixed, defrosted berries

-         75 grams of castor sugar

-         100 grams of butter

-         150 grams plain flour

-         75 grams pecan nuts, chopped

For the custard

-         3 egg yolks

-         1 teaspoon cornflour

-         3 Tablespoons sugar

-         250ml thick cream

-         300ml full cream milk

-         1 teaspoon vanilla essence

Method

Gather all the equipment and ingredients together. Find a clean, clear space to work in on the kitchen counter or table. Always remember to wash your hands.

Crumble:-

-         First leave the berries out, covered in a bowl, to defrost. When they have defrosted you can begin.

-         Preheat the oven to 200 deg.C

-         Peel and chop the apples into chunks on a board, remove and discard pips and skin.

-         Put the berries into the bottom of the baking dish and put the apples over them. Flatten slightly with your hand.

-         Scatter the sugar over

-         Put the measured flour into a mixing bowl. Rub in the butter until the combined flour and butter look like fine bread crumbs.

-         Add the sugar and nuts.

-         Scatter the mixture over the fruit

-         Put the dish into the oven and bake for 25 to 30 minutes, or until the topping has browned and the fruit is bubbling.

-         Using the oven gloves, as the dish will be very hot, carefully remove it from the oven and put onto a cooling rack. Do not place a hot, glass dish on anything cold as it will crack

Custard:-

-         Crack the eggs one by one and separate yellows from the whites.

-         Put the egg whites to one side to use another day (good for meringues)

-         Put the cornflour and sugar in a large mixing bowl. Mix in the yolks

-         Put the milk into a saucepan on the stovetop. Add the cream.

-         Turn the stovetop heat on to medium heat and heat the milk and cream mixture until hot but not boiling.

-         Pour the mixture out of the pan over the egg yellows, mix well and return to the pan

-         Turn the heat down to low and stir the mixture, in a figure of 8, with a long handled spoon, until it is thick.  Add the vanilla, stir. Pour into a serving jug and serve with the apple/fruit crumble