Apple, Blackberry & Strawberry Crumble

This recipe right here, is very close to my heart. I picked it up while I was working as a Line Chef in a restaurant in Durham (The only place that is closer to my heart than my actual home). The original recipe had only apple and blackberries but, I, being a complete strawberry addict, just had to incorporate them here and also I added a little touch of my own. This dish is so perfect with warm custard and also equally delicious with chilled ice cream. One recipe has so many dimensions, it's unbelievable! Alright, I'll shut up now and get on with the instructions.

Ingredients:

Units: US

For the crumble:

150g plain flour

150g cold butter (cut into cubes)

100g oats

50g chopped almonds

100g demerara sugar (caster sugar would be just as fine)

For the filling:

4 granny smith apples (peeled and sliced)

100g blackberries

100g strawberries (chopped)

100ml water

100gm caster sugar

For the custard:

2 egg yolks

50g sugar

100ml milk (warm)

1tb flour

Directions:

1. For the filling, put the water and sugar in a saucepan on medium heat and sway the pan a little so the sugar is dispersed evenly. Whatever you do, do no stir. When it caramelizes a little, add the sliced apples and let them stew in the sugary goodness. Stir once in a while.

2. Let the apples caramelize till they are soft enough. You'll know when a rubber spatula can break them in half.

3. Add the rest of the berries. Let the mixture come to a boil and become a beautiful concoction. Set aside when ready.

4. Now, prepare the crumble by taking the flour in a bowl and put the cubed and chilled butter in it. Rub in with fingertips until it comes together in soft lumps. Gradually add the rest of the ingredients (sugar, oats and almonds) and just toss it through.

5. Take a crumble dish of your choice and spoon the apple and berry mixture in. Sprinkle the crumble topping over it and put it in a 180°C oven for 30 minutes. You'll know it's ready when the top is beautifully golden and the berry juices are bubbling on the rim. Such a reassuring sight!

6. For the custard, beat the two egg yolks with the sugar till it becomes pale yellow. Mix in the flour. Slowly add the warm milk and put it in a saucepan on low heat. keep stirring like a maniac or the custard might stick to the pan and curdle. Take it off the heat the moment it starts to become thick enough to pour.

Serve warm or chilled later. However you fancy :)

Enjoy! Happy Baking!