Apple and Blackberry Crumble with Custard Sauce

This English apple and blackberry crumble is a wonderful autumn dessert. It is so comforting with a nice drizzle of vanilla custard sauce on top. It would make a great dessert for Thanksgiving because you can make it a day or two ahead. You can vary the fruit using apples and pears, pears and raspberries, plums with berries. The recipe is adapted from the blog My French Country Home.

Apple and Blackberry Crumble with Custard Sauce
Crumble Base and Topping
1/2 c. granulated sugar
1/2 c. sliced almonds
zest of half a medium lemon
1-3/4 c. flour
1/4 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
pinch of fine sea salt
1 c. cold unsalted butter, diced

Fruit Filling
1-1/2 c. peeled and diced apples (1 large Apple)
1-1/2 c. fresh blackberries
3 Tbsp. vanilla granulated sugar

Vanilla Custard Sauce
5 large egg yolks
1/2 c. sugar
1 c. heavy cream
1 c. whole milk
1/2 large vanilla bean, scraped
1/4 tsp. vanilla extract

Preheat oven to 350 degrees. Spray an 8×8 or 12×6 baking pan then line it with parchment. Make the crumble base in a food processor by combining the sugar and nuts. Pulse until nuts are coarsely chopped. Add lemon zest and pulse. Add flour, spices and salt. Pulse to mix. Add diced butter and pulse until you get a slightly coarse breadcrumb texture. Pour half of the crumble base into the prepared pan spreading gently to the edges but DO NOT pat down. Mix the fruit together with the vanilla sugar and spread evenly and gently onto the crumble base. Sprinkle the fruit with remaining crumble for the topping. Bake for 50-55 minutes until apples are tender when pierced with a fork and the crumble topping is light golden. Cool slightly on rack. While crumble is cooling make the vanilla custard sauce by combining in a 2-quart saucepan the egg yolks, sugar, cream and milk. Whisk until smooth. Scrape the vanilla bean and add beans along with the pod to the cream mixture. Cook on medium heat, whisking constantly until the custard coats the back of the spoon and is nearly bubbling. Remove from heat. Strain custard into a bowl then whisk in vanilla extract. Serve crumble with a generous drizzle of custard sauce. Serves 8.

   
 

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This entry was posted in Christmas, Custards, Desserts, Fruit, Sauces, Thanksgiving. Bookmark the permalink.

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