- Preparation time:
- 15 mins
- Cooking time:
- 35 mins
- Fresh raspberries, to serve
- Toffee lace, to serve
- 2 tbs brown sugar
- 2 tbs plain flour
- 30g cold butter, chopped
- 45g (½ cup) rolled oats
- 35g (½ cup) shredded coconut
- 1 tbs finely grated lemon zest
- 4 large or 6 small Granny Smith apples, peeled, core removed, cut into 2cm pieces
- 60ml water
- 80g brown sugar
- 300g fresh or frozen raspberries and blackberries
- 300ml thickened cream
- 125ml (½ cup) milk
- 1 vanilla bean, split, seeds scraped
- 4 large egg yolks
- 1/3 cup (75g) caster sugar
- Preheat oven to 180C.
- To make crumble, combine sugar and flour in a bowl. Add butter. Using your fingertips, rub in butter to form crumbs. Stir in remaining ingredients until combined.
- To make fruit filling, put apple, water and sugar in a large saucepan over medium heat and cook, stirring occasionally, for 10 minutes or until apples are almost tender. Stir in berries.
- Divide fruit mixture among four ovenproof dishes. Top with crumble.
- Bake, uncovered, for 25-30 minutes or until top is lightly browned.
- Meanwhile, to make custard, put cream, milk, vanilla bean and seeds in a heavy-based saucepan over low heat and cook, stirring, for 10-12 minutes or until almost boiling. Set aside for 10 minutes. Remove vanilla bean. Meanwhile, whisk egg yolks and sugar in a bowl until pale. Gradually whisk hot cream mixture into yolk mixture. Return mixture to a clean pan. Using a wooden spoon, stir over medium-low heat for 8-10 minutes or until custard is thick enough to coat the back of a spoon.
- Decorate crumbles with extra berries and serve with custard.
• To make toffee lace, line a heatproof tray with baking paper. Stir ½ cup caster sugar and 2 tbs water in a small heavy-based saucepan over medium heat, without boiling, until sugar dissolves. Using a wet pastry brush, brush any stray grains on side of pan back down into mixture. Bring to a boil, then boil, uncovered and without stirring, for 5 minutes or until mixture turns golden brown. Remove from heat. Using a fork, drizzle toffee onto tray to form shapes. Allow to set.
• Try using blueberries in place of raspberries and/or blackberries.
• For extra crunch, try crisping the crumble before adding to fruit. Spread out in a single layer on a baking tray and bake at 180C for 5 minutes or until light golden. Cool completely before sprinkling over fruit and baking for a second time.