BRITISH APPLE CRUMBLE
8
servings1
hour30
minutesThis classic British apple crumble is a simple, comforting dessert. Traditionally made with Bramley apples which can be a little difficult to find in the U.S. Good apples to sub in would be Granny Smith, Gala or Honeycrisp apples. Peel, slice and toss them with British Cake Spice for that cinnamon-forward cooked apple goodness. The crumbly shortbread topping bakes up golden brown for a satisfying crunch. Top it with warm, vanilla-flecked custard, and you’ll have a proper British dessert that’s perfect for fall.
Ingredients
- For the Apples:
3 large Granny Smith, Gala or Honeycrisp apples, peeled, cored and sliced
1 tsp British Cake Spice
1/4 cup Granulated sugar
- For the Crumble:
1.5 cups All-purpose flour
1 stick Butter, cut in cubes
1/2 cup Granulated sugar
1/2 tsp Baker’s Salt
- For the Custard:
1/2 cup Heavy whipping cream
1.5 cups Whole milk
2 Egg yolks
1.5 Tbsp Cornstarch
1/2 cup Granulated sugar
1/4 tsp Baker’s Salt
Instructions
- For the apples and crumble topping:
- Preheat oven to 375°F. Place the sliced apples in 9-inch pie dish. Add the sugar and British Cake Spice and toss.
- In a food processor, pulse the flour, sugar, butter and Baker’s Salt. Pulse until the mixtures resembles course bread crumbs. Pour the crumble topping on top of the apples, and use your hands to press the crumble until it begins to hold together and looks like dough on top of the apples. Use a fork to create lines radiating out from the center.
- Bake for 40 minutes or until golden brown and the apples are bubbling.
- For the custard:
- In a bowl, whisk together the egg yolks, sugar, cornstarch, salt and Vanilla Puree. Set aside.
- Add the milk and cream to a pot and set over medium heat. Heat, stirring often, until the mixture begins to bubble. Turn off the heat.
- Ladle a little of the hot milk mixture into the egg mixture and whisk to combine to warm it a bit. Slowly pour the warmed egg mixture into the milk mixture in the pot, whisking constantly. Return the heat to low and continually stir as the mixture cooks and thickens – about 5 minutes. Remove from the heat and place a layer of plastic wrap on the surface to discourage a skin from forming.
- To serve, pour hot custard onto servings of the crumble. If the custard is too thick, thin it with a bit of milk giving it a good whisk to combine it. Keep the plastic wrap on the surface of any unused custard.
