Apple crumble with custard and cranberry compote
Amanda
ingredients
- 7 apples (Granny Smith)
- 1 handful of walnuts
- 2 tbsp sugar
- 1 tbsp cinnamon
- 2 ounces cranberries
- 3.5 oz sugar for preserves (jelly sugar)
- 3-3.5 oz orange juice
- 1 splash Grand Marnier
- 4.5 oz cold butter
- 7/8 cup flour
- 2/3 cup rolled oats
- 125 grams caster sugar
- l tsp salt
- 8.5 oz whipping cream
- 1/2 oz Calvados (apple brandy)
- 1 vanilla bean
- 2/3 cup finely granulated sugar
- 3 egg yolks
- 1 small piece of ginger, grated
- 1 tbsp cornstarch
directions
- 1
Peel the apples and cut them into large pieces.
- 2
Chop the walnuts coarsely. Mix the apples and walnuts together in a
- 3
large bowl with the sugar and cinnamon. Transfer them to a buttered
- 4
oven dish or small pie plate.
- 5
Wash the cranberries, put them in a saucepan with the sugar for
- 6
preserves and orange juice, and bring to a boil. Simmer gently for
- 7
about 20 minutes.
- 8
Allow to cool and stir in the Grand Marnier.
- 9
Cut the butter into small cubes, add the flour and rolled oats, and m
- 10
together until it resembles rough crumbs. Carefully stir in the caster
- 11
sugar and the salt. Cover the apples with the crumb mixture.
- 12
Place the oven dish in the oven (180 degrees) and bake the crumble
- 13
until golden brown in about 25 minutes.
- 14
Beat the egg yolks with the granulated sugar and cornstarch until
- 15
foamy. Cut the ginger very finely. Slowly pour the cream, ginger and
- 16
seeds scraped from the inside of the vanilla bean over the egg yolk
- 17
mixture. Heat the mixture until it is of the proper consistency. Place
- 18
the pot in a large bowl of cold water and stir until the custard is coole
- 19
off.
Source: Matt
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