Apple And Almond Oat Crumble With Spiced Custard - Good Housekeeping uk

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There’s no need to skip pudding with this lighter option, with almonds and oats giving a granola-like crispy topping and a subtle spicing of star anise in the custard.

Yields:

6 serving(s)

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Cal/Serv:

533

Ingredients

• 4

  large Braeburn apples, peeled, cored and roughly chopped

• 4

  large Bramley apples, peeled, cored and roughly chopped

• 40 g

  light muscovado sugar

• 1 tsp.

  ground cinnamon

• 100 g

  skin-on almonds, roughly chopped

• 125 g

  rolled oats

• 50 g

  butter, melted

• 50 g

  runny honey

FOR THE CUSTARD

Directions

• 1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Toss the apples, sugar and 1/2tsp cinnamon together with 4tbsp water in a shallow 1 litre ovenproof serving dish. Cover with foil and bake for 10min, until starting to soften.
  2. Step 2Meanwhile, mix the almonds, oats, butter, honey and remaining 1/2tsp cinnamon together in a small bowl. Remove dish from oven, remove foil and scatter the oaty crumble over the apples.
  3. Step 3Return dish to oven and bake for 40min, or until the topping is golden and crisp and the apples are tender. Re-cover the dish with foil towards the end of the cooking if the topping is getting too dark.
  4. Step 4Meanwhile, make the custard. Heat the milk, star anise and vanilla in a pan until steaming. Whisk the yolks, sugar and cornflour together in a small heatproof bowl. Gradually whisk 1/3 of the hot milk into the egg mixture, until smooth.
  5. Step 5Whisk egg mixture back into the remaining milk in the pan and cook over medium heat, stirring constantly with a spatula, for 10min, or until thick enough to coat the back of the spatula. Remove the vanilla pod and star anise with a fork and discard. Remove pan from the heat and lay clingfilm or baking parchment on the surface of the custard to stop a skin forming.
  6. Step 6Serve the crumble with the custard, hot or cold, on the side.

GET AHEAD
Prepare crumble to end of step 2 and make the custard a day ahead; cool, cover and chill. Complete recipe to serve, with the custard cold from the fridge.

Per serving:

• Calories: 533
• Protein: 12g
• Fat: 22g
• Saturates: 7g
• Carbs: 69g
• Sugars: 50g
• Fibre: 6g

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