Fruit and nut crumble with whiskey custard
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- 4–6
- Dietary
- Vegetarian
This is a traditional apple and blackberry crumble but the nuts add texture to the crumble and it is given a warming twist with the addition of whiskey custard.
Ingredients
For the crumble
- hazelnuts: 50g/1¾oz hazelnuts
- pecans: 50g/1¾oz pecans
- plain flour: 120g/4¼oz plain flour
- butter: 60g/2¼oz unsalted butter (melted and left to come back to room temperature)
- vanilla extract: 1 tsp vanilla extract
- hazelnut oil: 1 tsp hazelnut oil
- white bread: 2–3 thick slices white bread or brioche (ideally not freshly baked), cut or torn into 2–3cm/¾–1¼in chunks
- caster sugar: 60g/2¼oz caster sugar
- apples: 300g/10½oz apples, such as Bramley or Braeburn, cored, peeled and diced
- blackberries: 120g/4¼oz blackberries, picked
For the whiskey custard
- milk: 400ml/14fl oz full-fat milk
- double cream: 400ml/14fl oz double cream
- vanilla extract: 1 tsp vanilla extract
- egg yolks: 6 free-range egg yolks
- caster sugar: 100g/3½oz caster sugar
- : 2–3 tbsp whiskey
Method
To make the crumble, preheat the oven to 210C/190C Fan/Gas 6½. Place half of the hazelnuts and pecans in a sealed plastic bag and roughly crush with a rolling pin (ensure there are still some large pieces). Place the crushed nuts and whole nuts, flour and butter in a large bowl and pour in the vanilla extract and hazelnut oil. Mix to combine before adding the bread chunks. Mix but try to not overwork the mixture as it can become heavy and squash the bread. Spoon the crumble mixture onto a baking tray and bake for 15–20 minutes or until light brown.
Meanwhile, melt the sugar in a deep saucepan for roughly 2–3 minutes or until it turns a caramel colour (watch closely as it can burn easily and take caution as boiling sugar is extremely hot so handle very carefully). Add the apples to the caramel mixture and cook for 5 minutes. Add the blackberries and stew for another 3–5 minutes, taking care not to burn the sauce, and remove from the heat.
Pour the fruit carefully into a deep ovenproof dish and top with the crumble mixture. Return to the oven for another 10 minutes, until the bread has crisped on the edges and the crumble is golden brown.
To make the custard, heat the milk, cream and vanilla extract in a saucepan until bubbles start to form around the edges. Meanwhile, whisk together the egg yolks and sugar in a bowl until combined. Slowly pour the hot cream mixture into the egg mixture, whisking as you do so, then return to the saucepan. Bring to a simmer over a medium heat until the custard thickens. This should take roughly about 5 minutes but watch carefully and do not boil. The custard is ready when it coats the back of the spoon. Add the whiskey to taste and stir together until combined.
Serve the crumble with the warm custard.
