Apple Crumble with Hot Custard
SERVES 8
We enjoyed this warm and comforting dessert while visiting a sheep farm in new Zealand.
FOR THE CRUMBLE:
12 granny smith apples, peeled, quartered,
cored, and thickly sliced
1/2 cup sugar
2 cups flour
11/2 cups brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
8 tbsp. butter, cut into pieces
FOR THE CUSTARD:
2 1/3 cups milk
1/4 cup sugar
4 tbsp. butter, melted
1/4 cup flour
1 egg
1 tsp. vanilla extract
1. For the crumble: Preheat oven to 350º. Put apples and 1 cup water into a large, deep skillet and cook over medium heat, stirring occasionally, until some of the apples are very soft, 20–30 minutes. Stir in sugar and transfer to a large baking dish. Combine flour, brown sugar, cinnamon, and cloves in a large bowl. Work butter into flour mixture until it resembles coarse meal, then spread over apples. Bake until golden, 40–45 minutes.
2. For the custard: Warm milk in a medium pan over medium heat. Meanwhile, whisk sugar, butter, flour, and egg together in a large bowl. Whisk 1 cup of the milk into the sugar–flour mixture. Gradually add mixture back into the milk in the pan and cook, stirring constantly, until thick, 5-8 minutes. Remove from heat. Add vanilla.
3. Serve crumble with some hot custard spooned on top.
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