Step-by-Step Guide to Make Perfect Apple, Blackberry and Custard Crumble

Hey everyone, it's Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, Easiest Way to Prepare Award-winning Apple, Blackberry and Custard Crumble. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Apple, Blackberry and Custard Crumble, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Apple, Blackberry and Custard Crumble delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Apple, Blackberry and Custard Crumble is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Apple, Blackberry and Custard Crumble estimated approx 1 hour.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Apple, Blackberry and Custard Crumble using 13 ingredients and 13 steps. Here is how you can achieve that.

It's that time of year where the hedgerows are full of free food and the leaves are blowing off the trees - perfect pudding weather :-)

Ingredients and spices that need to be Get to make Apple, Blackberry and Custard Crumble:

1. 8 oz sweet pastry (see my pastry recipes below)
2. 6 oz sweet buttery crumble topping (see my crumble recipe below)
3. 1 pints fresh vanilla custard
4. 1 large Bramley Apple or a handful of windfalls
5. 1/2 pints freshly picked juicy blackberries
6. 2 oz caster sugar
7. vanilla custard
8. 4 egg yolks
9. 3 oz caster sugar
10. 1/2 pints milk
11. 1/4 pints double cream
12. 2 tbsp corn flour/starch
13. 1 vanilla pod split and scraped

Instructions to make to make Apple, Blackberry and Custard Crumble

1. Make the pastry and crumble early in the day - follow these steps https://cookpad.com/us/recipes/341655-pastry-and-other-things
2. Make the custard by whisking in a bowl the egg yolks, the sugar and a small amount of milk from the half pint until smooth add the vanilla beans and stir in.
3. Heat the rest of the milk in a pan until it just reaches boiling point. Remove from the heat and add to the bowl whisking as you add.
4. In a cup mix the cream and the cornstarch, add this to the custard. Give it a good whisk and transfer all of it back to the pan.
5. Bring back up to the boil whisking or stirring all the time. When the custard starts to boil, lower the heat and still stirring simmer for 1-2 minutes until sufficiently thickened.
6. Things can go wrong making your own custard, especially the first time. Here are some fixes: firstly - remove custard from heat before doing anything - What happens if my custard goes lumpy? You weren't stirring efficiently, get out your whisk and beat like there's no tomorrow! What if my custard is too thick? Add a little more milk - don't forget this is going inside a pudding so it needs to be fairly thick. What if my custard is too thin? Add another tablespoon of cornflour/starch to a tablespoon of cream mix together thoroughly then combine with the custard. What can I do if my custard has burnt on the bottom? Throw it away and soak the pan! Start again.
7. Once custard is made leave to cool this can be made early in the day or even the day before. Place cling wrap into the pan directly on top of the custard ensuring it touches all over, this will stop a skin forming. Cool thoroughly before putting in the refrigerator
8. I pick lots of apple's and blackberries and freeze them for jams, tarts, pies and puddings then I take it what I need. Yes I cut and freeze the apples intact with pips and all, because if I decide to make cider I need all those bits! Everything was washed thoroughly before freezing though. It did however make peeling and coring a bit of a chore.
9. You can use freshly picked fruits about ½ pint of blackberries and and 1½ pints of apples, eating or cooking doesn't matter which, just adjust the sugar. Place fruits in a pan and sprinkle with sugar. Cover pan and leave several hours for juices to come out
10. When it's time to make your pudding, turn a low heat under the fruit and slowly bring to a simmer and simmer for 5 minutes. Whilst fruit is simmering, prepare the bowl by greasing well and cutting a small rectangle of greaseproof paper to fit in the bottom.
11. Roll out pastry to fit with a small overhang. Add the fruit mixture. Spoon over the custard and sprinkle over the crumble topping to finish. Bake in an oven set at 180ºC for 30 minutes
12. Remove from oven, trim any browned overhang and serve warm with cream or ice cream.
13. leave it for at least half an hour before digging in so it doesn't all fall apart and you don't burn your mouth!

While this is certainly not the end all be guide to cooking fast and simple lunches it's great food for thought. The stark reality is that this will get your own creative juices flowing so that you are able to prepare wonderful lunches for your own family without needing to do too terribly much heavy cooking from the practice.

So that's going to wrap this up with this special food Steps to Make Any-night-of-the-week Apple, Blackberry and Custard Crumble. Thank you very much for reading. I'm sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!