Blackberry and Apple Crumble - James Martin Chef

Ingredients

• 1kg bramley apples, peeled, cored and sliced
• 150g blackberries
• 250g plain flour
• 250g Demerara sugar
• 250g butter, diced and chilled
• 8 egg yolks
• 75g caster sugar
• 300ml milk
• 300ml double cream
• Preheat the oven to 180C.
• Dice the butter. Mix it through your fingers with the flour, creating a bread crumb texture. Add the sugar and mix together.
• Add the apples and blackberries to a baking dish and dust with some sugar. Sprinkle the crumble over the fruit and bake in the oven for 45 minutes.
• To make the 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.
• Pour the milk mixture over the yolk mix and stir together.
• Transfer this to the pan, continuously whisking until it thickens.
• Serve the crumble with the fresh warm custard.