Apple Crumble with Hazelnuts and Caramel Custard

Name: Apple Crumble with Hazelnuts and Caramel Custard
Yield: Serves 4–6
Ingredients: caramel custard, warmed; 50 g granulated sugar; pinch of ground cinnamon; 50 g unsalted cold butter, diced; 50 g toasted hazelnuts, lightly crushed; 300 g caster sugar; 50 g unsalted butter; 1–2 spent vanilla pods, i.e. with their seeds scraped out (optional); 100 g plain flour; 2 kg Bramley apples; juice of 1 lemon

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

Apple Compote

juice of 1 lemon
2 kg Bramley apples
300

Dessert
Vegetarian

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