Fall into Apples – Apple Crumble with Custard
From time to time, I also get a craving for it on this side of the Atlantic, but I’ve never replicated it. For one thing, Bramleys, THE British baking apple aren’t available here. For another, I always feel as though I can’t get the topping just right. When I made the fig tarts a few weeks ago, I had a little more than a cup of filling left over.
As I’d enjoyed its flavor, I decided to use the extra filling, with a few adjustments, as the crumble topping. It came out perfectly. With a recommendation on some great baking apples from a vendor at the Greenmarket, I was soon in business and on my way to making a nice, new memory for those cold, dreary days in my current home city.
Prep time: 15 minutes plus 30 for baking
5 Jonagold apples, peeled, cored and thinly sliced
Juice of 1/2 orange
1 teaspoon sugar
Leftover filling from fig tart recipe (see previous post)
3/4 cup whole wheat flour
Mix together filling and flour, using fork or pastry cutter to combine until mixture resembles thick paste or clay. Toss sliced apples with with orange juice and sugar and layer in baking dish. Top with filling mixture to cover apples entirely.
Put baking tray under dish to catch any run-off juices and place in 400 degree oven for 30 minutes. Remove when crust is golden brown. Let sit for 10 minutes before serving.
Prep Time: 20 minutes
2 egg yolks (if using organic, the custard will be more yellow-colored)
2 teaspoons superfine sugar
1 cup heavy cream
1/4 teaspoon vanilla extract
Beat together egg yolks and sugar until the sugar looks like it has dissolved a bit. Place bowl over a pan of simmering water and whisk together for 1-2 minutes more but do not let it turn into scrambled eggs. Begin to add cream a tablespoon at a time. Continue to whisk to combine.
Mixture will look as though it is still the consistency of the cream but will, after a few minutes, start to thicken. Do not allow water in pan underneath to get to a raging boil. It should continue to simmer to gently heat the custard and to thicken it gradually. Remove bowl with custard mixture from the top of the pan when it becomes very thick but it still liquidy.
Add vanilla extra and stir in thoroughly. Pour over apple crumble.