James Martin’s mouth-watering Bramley Apple Slice
Over the years, apple crumble has gained popularity and today, several variations of the classic recipe are enjoyed across the UK.
Some recipes call for rhubarb to be added, while others call for peach or blackberries, especially in the winter.
James Martin’s blackberry and apple crumble is “classic, delicious and just perfect”, according to the recipe notes.
They added: “What could be better on a cold day than finishing a meal with this delicious blackberry and apple crumble served with homemade custard?”
This recipe serves six people and is ready from start to finish in under an hour.
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For the filling:
One kilogram of Bramley apples, peeled, cored and sliced
For the crumble:
250g plain flour
250g Demerara sugar
250g butter, diced and chilled
For the custard:
Eight egg yolks
75g caster sugar
300ml double cream
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Start by preheating the oven to 180C and make sure to peel, core and slice or dice the apples.
Dice the butter and mix it through your fingers with the flour, creating a breadcrumb texture before adding the sugar and mixing it together.
Add the apples and blackberries to a large enough baking dish and dust with some sugar.
Next, sprinkle the crumble topping over the fruit and bake in the oven for around 45 minutes, or until golden brown.
To make the homemade custard, put equal quantities of milk and double cream in a pan with one vanilla pod and its seeds.
Whisk the egg yolks with the sugar before pouring the milk mixture over the yolk mix and stirring it together.
Transfer this to the pan, continuously whisking until the mixture thickens. Serve the crumble with the fresh warm custard immediately.
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