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Apple Crumble with Hazelnuts and Caramel Custard

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

Appears in
Maze: The Cookbook

By Jason Atherton

Published 2008

  • About

Ingredients

Apple Compote

  • juice of 1 lemon
  • 2 kg Bramley apples
  • 300

Method

First, prepare the apple compote. Add the lemon juice to a large bowl of cold water. Working with one at a time, peel, core and chop the apples and immediately immerse in the bowl of lemon water to prevent them from discolouring. Drain well and pat dry with kitchen paper.

Put the chopped apples in a wide pan with the sugar, butter and vanilla pod(s) if using. Cook over a medium-low heat

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Alex Sweet

This was an easy and tasty version of the classic winter pudding. I liked the apples fried and caramelised in the butter and sugar; also the hazelnuts whizzed into the crumble topping.

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