This Apple and Berry crumble is made with Granny Smith apples which complement the berries to create a rich crumble. Use oats for the crumble topping and the orange custard tops it all off perfectly.
Prep 30 minCook 50 minServes 6
Ingredients
Method
APPLE BERRY MIXTURE
60 g Western Star Chef's Choice Unsalted Cultured Butter
¼ cup caster sugar
4 granny smith apples, peeled, quartered and sliced into 3
3 cups frozen mixed berries, thawed and drained
Crumble topping
1 ½ cups flour
1 cup oats
¾ cup light brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon salt
150 g Western Star Chef's Choice Unsalted Cultured Butter, cut into cubes
Zesty Orange custard
300 ml Western Star Thickened Cream
1 orange, rind zested
2 egg yolks
¼ cup caster sugar
2 teaspoons cornflour
APPLE BERRY MIXTURE
In a medium (about 2 litre capacity) ovenproof lidded frying pan, combine the butter and sugar. Cook over medium heat, stirring, until melted and combined. Add the chopped apple and toss well to coat. Cover with the lid and simmer for 10 minutes, stirring occasionally. Toss through the mixed berries
Crumble topping
Preheat oven to 200°C/185°C fan forced. Place the flour, oats, sugar, cinnamon and salt in a large bowl, and use your fingertips to rub the butter into the dry ingredients until large clumps form. Scatter over the berry mixture to evenly coat.
Bake in oven for 30-35 minutes or until top is golden and juice is bubbling
While the crumble is cooking, make the zesty orange custard
Zesty Orange custard
Pour the cream into a small saucepan over medium-low heat. Add almost all the orange zest (reserving a small amount to garnish) and stir to combine. Bring to just before boiling point and turn off heat
Place the egg yolks, sugar and cornflour in a large heatproof bowl. Use a balloon whisk to whisk until pale and creamy. Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly, until combined and smooth. Return to the saucepan over very low heat. Stir constantly for about 5 minutes or until custard is thickened and coats the back of a wooden spoon
Serve the crumble with the orange custard and sprinkled with reserved orange zest
