Cherry Bakewell Crumble with Homemade Custard

By Friday, October 24, 2014

There is something so wholesome about sitting down to eat a bowl of crumble bathed in fresh custard on a cold Autumn day. It always manages to brings with it a smile and warmth. I really love to experiment with crumble recipes, and this one is a recent favourite in my household, as it is Cherry Bakewell inspired (which is also a big favourite in our house!). Cherries aren't in season at the minute, so I chose frozen cherries which work just as well as the fresh ones. It is really convenient using frozen fruit for crumbles, as you can have them stocked up in the freezer and cook from frozen, which is just perfect for impromptu crumbles! This recipe is incredibly quick and easy to make, and can be made ahead and frozen or left in the fridge until you are ready to eat. Enjoy!

You will need:

200g plain flour
200g brown sugar
100g butter, chilled and diced
2 tbsp milk
480g frozen cherries
1 tbsp almond extract
1 tsp cinnamon

250ml double cream
3 egg yolks
2 tbsp sugar
1 vanilla pod

Preheat the oven to 180 degrees/ gas 4. Pour the cherries into a small casserole dish with the almond extract and leave to one side. 

Make the crumble by adding the flour, sugar, cinnamon and butter into a mixing bowl. Rub between your fingertips until the mixture resembles breadcrumbs. 

Stir in the milk and then cover the cherries generously. 

Bake for 40 minutes, until lovely and golden.

Whilst the crumble is in the oven, make the custard. Pour the cream into a saucepan and heat until it is just below boiling, then remove the vanilla pod. In a small bowl whisk together the egg yolks with the sugar. Pour a little of the hot cream into the egg mixture and whisk well. Then, pour back into the cream. Place over a medium heat, whisking regularly. When it has thickened to your likening, remove from the heat and pour into a jug. Serve the crumble with plenty of delicious custard. Enjoy!

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