This is my take on our favourite apple crumble with a Bonfire night twist. I have added dates and brown sugar to make the filling more reminiscent of a toffee apple, incorporated pumpkin seeds into the crumble topping and finished it off with cinnamon custard!
5 large Bramley apples, peeled, core removed and cut into fairly large pieces
100g dark brown soft sugar
200g dried dates, halved
75g butter, cut into small dice
175g self raising flour
110g demerara sugar
100g pumpkin seeds
4 egg yolks
40g caster sugar
150ml double cream
1 cinnamon stick
1tsp ground cinnamon
- Begin by preparing the apples. Toss them in a bowl with the dark brown soft sugar and dates and then place them in the baking dish (about 24 cm x 16 cm and 6 cm deep or similar).
- Pre-heat the oven to 180C.
- For the crumble, place the butter and flour in a bowl and rub together using your fingertips until it resembles breadcrumbs then add in the demerara sugar and mix in.
- Now spoon the crumble mixture all over the apples, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by scattering the pumpkin seeds on top.
- Bake the crumble on the centre shelf of the oven for 40–45 minutes, until the topping is well browned and crisp. Leave it to rest for 10 minutes before serving and in this time you can make the cinnamon custard.
- For the custard, place the egg yolks and sugar into a bowl and whisk until well combined.
- Place the milk, cream, ground cinnamon and cinnamon stick into a separate pan and bring to the boil. Reduce the heat and simmer for one minute.
- Pour the egg and milk mixture onto the egg mixture and whisk together well.
- Return the custard to the pan and continue to heat slowly (do not boil), until the custard has thickened and coats the back of the spoon.
- Serve with your warm crumble. Happy Bonfire Night!