Ingreadient :

• 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

Direction :

1. Preheat the oven to 180C.
2. Dice the butter. Mix it through your fingers with the flour, creating a bread crumb texture. Add the sugar and mix together.
3. 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.
4. To make the custard, put equal quantities of milk and double cream in a pan with one vanilla pod and its seeds.
5. Whisk the egg yolks with the sugar.
6. Pour the milk mixture over the yolk mix and stir together.
7. Transfer this to the pan, continuously whisking until it thickens.
8. Serve the crumble with the fresh warm custard.