Proper Homemade Apple Crumble & Custard

• 6 Bramley Apples, peeled, cored and sliced
• 1 tbsp Vanilla Extract
• 2 tbsp Golden Caster Sugar
• 2 tbsp Ground Almonds
• 1 tbsp Ground Cinnamon
• 175 g Plain Flour
• 110 g Golden Caster Sugar
• 110 g Cold Butter, cut into cubes
• 50 g Ground Almonds
• 1 tbsp Light Brown Sugar
• Flaked Almonds Handful
• 400 ml Double Cream
• 500 ml Whole Milk
• 100 g Caster Sugar
• 4 Egg Yolks, large
• 3 tbsp Cornflour
• 1 tsp Vanilla Extract

Instructions

1. 1
   Put the cubed butter into the freezer for about 20 minutes, and preheat your oven to 200C
2. 2
   Put the peeled, cored and sliced apples into a dish, sprinkle over the two tablespoons of golden caster sugar, and add the vanilla extract.
3. 3
   Next, sprinkle over the ground almonds and cinnamon, and flatten down with a spoon.
4. 4
   Make the crumble topping by combining the plain flour, caster sugar, and ground almonds in a bowl. Take the butter out of the fridge and add to the flour. Run it together between your fingertips until the mixture looks like breadcrumbs.
5. 5
   Cover the apples with the crumble mix, sprinkle over the light brown sugar, followed by the flaked almonds.
6. 6
   Set the dish on a baking tray (to catch any spills during baking) and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft.
7. 7
   To make the custard, heat the milk & cream together in a large pan and gently bring to just below boiling point. Meanwhile in a large bowl, whisk the yolks, cornflour, sugar and vanilla together. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
8. 8
   Clean your pan (which will help prevent burning), then pour the custard mixture back into it. On a medium heat, whisk constantly until the custard has thickened.
9. 9
   When the crumble is cooked remove from the oven & leave to cool for 10 minutes before serving with homemade custard & a scoop of your favourite ice cream.