Apple and strawberry crumble
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Apple and strawberry crumble
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Once you have eaten apple crumble with strawberry you wont want it any other way. Served with chome made creme anglaise its pure heaven.
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Ingredients
Filling:
- 350 g fresh or frozen strawberries
- 6 apples peeled, cored and cut into medium & even-sized chunks
- 2 tsp cinnamon
- 80 ml golden caster sugar or regular caster sugar
Crumble topping:
- 120 g butter
- 120 g flour
- 120 g golden caster sugar
- 50 - 80 g sliced almonds raw
Crème anglaise:
- 1 cup 250ml milk
- 1 cup cream
- 1 vanilla pod
- 60 g sugar
- 3 free-range egg yolks
Instructions
- Preheat the oven to 180C/350F.
- Mix all the filling ingredients in a bowl and set aside.
- To make the crumble topping, either do this by hand, or as I do, and whizz it through my food processor. Mix all the crumble ingredients except the nuts together until it looks like a fine crumb. Then using your hands, clump the crumbs together to make bigger bits.
- Spread the apple and strawberry filling in an appropriately sized ovenproof dish and sprinkle the crumble topping evenly over the top.
- Scatter the almonds and bake for 35 - 40 minutes until the pie is bubbling and the top is golden brown. * If the top is over-browning during baking, cover loosely with a piece of tin foil (I pretty much do this with most of my baking.
While the crumble is baking make the crème anglaise:
- Beat the egg yolks and sugar with an electric mixer until light and fluffy. About 5 minutes.
- Heat the milk, cream and seeds scraped from the vanilla pod in a small heavy-based pot until it just starts to bubble around the edges.
- While the mixer is still running, slowly pour about half the milk/cream mix into the egg and sugar mix, then add the rest and briefly mix.
- Pour all of this back into the pot and return to the stove over low heat. Stirring continuously, cook this custard until it thickens enough to coat the back of a spoon and holds a line when you run your finger through it. As it cools it will thicken more.
Notes
- Serve this pie hot from the oven with vanilla ice cream or custard (creme Anglaise).
- Refrigeration:Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing:You can freeze the assembled, unbaked crumble. Wrap tightly with plastic wrap and foil. Bake from frozen, adding an extra 10–15 minutes to the baking time.
- Reheating:Warm leftovers in a preheated oven at 180°C/350°F for about 10 minutes or until heated through.
- Refrigeration:Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing:You can freeze the assembled, unbaked crumble. Wrap tightly with plastic wrap and foil. Bake from frozen, adding an extra 10–15 minutes to the baking time.
- Reheating:Warm leftovers in a preheated oven at 180°C/350°F for about 10 minutes or until heated through.
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