Apple crumble is certainly the most popular Sunday dessert loved by Britons but this recipe by James Martin is even fruitier.
The sweet dish comprises both apples and pears to create a tangy filling which is topped with a buttery crumble.
Of course, it can be enjoyed on any day of the week, but the chef’s recommendation is to make it ahead of a Sunday roast for a quick second course.
Alongside the recipe on his website, the chef wrote: “With colder days fast approaching an autumnal desert is just the ticket! What could be better than Apple and Pear Crumble with homemade custard? It’s a perma favourite for a reason!”
What’s more, just five affordable ingredients are required to make the warming dish.
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(Serves six to eight people)
For the filling
- Four pears, peeled and diced
- Four cox apples, diced
- 50g demerara sugar
For the crumble
- 400g plain flour
- 200g butter, diced
- 200g demerara sugar
Shop-bought custard can be used as a sweet topping for this dessert, or use James’s recipe below for a homemade version:
- Eight egg yolks
- 75g caster sugar
- 400ml milk
- 400ml double cream
- One vanilla pod
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Like all good crumbles, a hot oven is essential for this dish, so start by preheating the appliance to 180C.
To make the filling place the chopped fruit into an ovenproof dish and sprinkle over 50g of the demerara sugar.
In a separate bowl, mix the butter, flour and 200g of demerara sugar together between the fingertips until it resembles breadcrumbs.
Sprinkle over the dish of prepared fruit and sugar, then bake for 45 minutes.
To make the custard, put the milk and cream in a pan with a vanilla pod and its seeds and warm gently through.
Whisk the egg yolks with the sugar in a separate bowl then pour the milk mixture over the yolk mix, and whisk both together.
Transfer this to the pan, continuously whisking until it thickens into the perfect custard, then finish by sieving it off into a bowl.
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