Wed, 20 August 2025
Apple and Blackberry Crumble with Vanilla Custard and Stewed Rhubarb
A complete classic that celebrates our season of wild blackberries and apples on the trees. You cannot beat in season irish fruit.
Ingredients:
Fruit filling
Crumble topping
Stewed Rhubarb
Vanilla custard recipe
Method:
For the crumble
1. Preheat your oven to 180 °C (350 °F / Gas Mark 4).
2. Place the apple cubes into a pie or oven-proof dish; sprinkle with sugar and water. Add the blackberries, cinnamon and vanilla and mix them in now.
3. Rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar.
4. Evenly sprinkle the crumble topping over the fruit.
5. Bake for 30–45 minutes, or until the topping is golden and the filling is bubbly.
For the rhubarb
1. Place the rhubarb into a stainless-steel saucepan. Add sugar and stir to combine.
2. Let it sit for 5–10 minutes until the juices of the rhubarb begin to draw out and melt the sugar.
3. Cover the pan and put it over a gentle heat.
4. Cook until the rhubarb is soft—this typically takes around 20 minutes. Taste and adjust sweetness as desired.
For the custard
1. Gently warm the milk (and vanilla pod or extract) until nearly boiling.
2. In a separate heatproof bowl, whisk the egg yolks with the sugar until well combined and lightened.
3. Slowly pour the hot milk into the yolk-sugar mixture in a steady stream, whisking constantly to temper the eggs.
4. Transfer the mixture back to a clean saucepan. Cook over very low heat, stirring constantly with a flat-bottomed wooden spoon, until the custard thickens just enough to coat the back of the spoon—your finger should leave a clear trail when drawn across it.
5. Immediately remove from heat to prevent curdling, strain through a fine sieve, and allow to cool.
Serve the crumble with the two delicious toppings and enjoy.
