📝 About This Recipe
This quintessential British comfort classic features a medley of tart Bramley and sweet Braeburn apples, slow-cooked until tender in a fragrant syrup of cinnamon and brown sugar. The crown is a buttery, golden-brown rubble of oats and flour that provides a satisfying crunch against the soft fruit beneath. Served alongside a pool of homemade, egg-rich vanilla custard, this dessert is the ultimate warm embrace on a chilly evening.
🥗 Ingredients
The Fruit Filling
- 4 large Bramley or Granny Smith Apples (peeled, cored, and sliced into 1/2 inch wedges)
- 3 medium Braeburn or Honeycrisp Apples (peeled, cored, and sliced into 1/2 inch wedges)
- 1/2 cup Light Brown Sugar (packed)
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Cornstarch (to thicken the juices)
The Golden Crumble Topping
- 1.5 cups All-Purpose Flour
- 1/2 cup Rolled Oats (old-fashioned style for texture)
- 3/4 cup Unsalted Butter (cold and cubed)
- 1/2 cup Granulated Sugar
- 1/4 teaspoon Sea Salt
Homemade Vanilla Custard
- 1.5 cups Whole Milk
- 1/2 cup Heavy Cream
- 4 large Egg Yolks (at room temperature)
- 1/4 cup Caster Sugar
- 1 teaspoon Vanilla Bean Paste (or one fresh vanilla bean, split and scraped)
- 1 teaspoon Cornstarch (for a foolproof, stable consistency)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x9 inch baking dish or a deep ceramic pie dish with a little butter.
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2
In a large mixing bowl, toss the sliced apples with the lemon juice, light brown sugar, cinnamon, and 1 tablespoon of cornstarch until the fruit is evenly coated. Transfer the mixture to the prepared baking dish.
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3
In a separate medium bowl, combine the flour, oats, granulated sugar, and sea salt for the topping.
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4
Add the cold, cubed butter to the flour mixture. Using your fingertips or a pastry cutter, rub the butter into the dry ingredients until it resembles coarse breadcrumbs with some pea-sized lumps remaining for extra crunch.
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5
Scatter the crumble topping evenly over the apples. Do not press down; keep it loose so the heat can circulate and create a crisp texture.
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6
Bake in the center of the oven for 40-45 minutes, or until the topping is a deep golden brown and the apple juices are bubbling up around the edges.
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7
While the crumble bakes, prepare the custard. In a medium saucepan, combine the milk and heavy cream. Heat over medium-low until it just begins to simmer (do not let it boil).
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8
In a heat-proof bowl, whisk together the egg yolks, caster sugar, vanilla bean paste, and 1 teaspoon of cornstarch until pale and slightly thickened.
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9
Slowly pour a small stream of the hot milk mixture into the egg mixture, whisking constantly to 'temper' the eggs and prevent them from scrambling.
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10
Pour the entire mixture back into the saucepan. Cook over low heat, stirring continuously with a wooden spoon or silicone spatula in a figure-eight motion.
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11
Continue cooking for 4-6 minutes until the custard thickens enough to coat the back of the spoon. If you run a finger through the custard on the spoon, it should leave a clear path.
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12
Remove the custard from the heat immediately. If you prefer an ultra-smooth finish, pour it through a fine-mesh sieve into a serving jug.
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13
Allow the apple crumble to rest for 5-10 minutes after taking it out of the oven; this allows the fruit juices to set slightly.
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14
Serve generous scoops of the warm crumble in deep bowls, drowned in a liberal amount of the warm vanilla custard.
💡 Chef's Tips
Use a mix of apple varieties to get a balance of texture; Bramleys break down into a fluff, while Braeburns hold their shape. Keep your butter very cold for the topping; if the butter melts before baking, you'll get a greasy crust rather than a crisp one. If the crumble topping is browning too quickly in the oven, loosely cover the dish with foil for the last 15 minutes. For the custard, never let the mixture boil once the eggs are added, or it will curdle. Low and slow is the secret to success. To make it even more decadent, add 1/2 cup of chopped pecans or walnuts to the crumble topping.
🍽️ Serving Suggestions
Pair with a glass of chilled dessert cider or a late-harvest Riesling. Add a small dollop of blackberry compote on the side for a tart color contrast. Serve with a steaming mug of Earl Grey tea or a dark roast coffee. For a summer twist, add a few fresh raspberries to the apple mixture before baking.