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Raspberry & vanilla apple crumble with crème anglaise

Raspberry & vanilla apple crumble with crème anglaise

Servings: 2

Ingredients

Apple filling:
100g tinned pie apple slices, drained
100g fresh raspberries
2 Tbsp (30 ml) honey
½ tsp (2.5 ml) NOMU Sweet Rub
1 tsp (5 ml) NOMU Vanilla Paste

Crumble:
50g salted butter, softened
25g castor sugar
25g rolled oats
25g pecan nuts

Crème anglaise:
3 extra large egg yolks
3 Tbsp (45 ml) castor sugar
2 tsp (10 ml) NOMU Vanilla Paste
½ cup (125 ml) cream
½ cup (125 ml) milk

Directions

Preheat the oven to 180°C.

In a medium-sized bowl, mix together the apple filling ingredients and place into two small ovenproof bowls.

Place the crumble ingredients into a food processor and pulse to form a coarse crumble. Sprinkle over the apple filling and bake for 20 minutes until the apples are heated through and the crumble is golden.

Meanwhile, prepare the crème anglaise. Whisk the egg yolks, sugar and vanilla together in a heatproof bowl until just combined. Heat the milk and cream in a saucepan, but do not let it boil. Remove from the heat and slowly whisk into the egg mixture. Pour the custard mixture back into the saucepan and cook over a very low heat, stirring continuously until it has thickened. Strain the custard to remove any lumps and set aside.

Remove the crumbles from the oven and serve with crème anglaise.

Ingredients

Apple filling:
100g tinned pie apple slices, drained
100g fresh raspberries
2 Tbsp (30 ml) honey
½ tsp (2.5 ml) NOMU Sweet Rub
1 tsp (5 ml) NOMU Vanilla Paste

Crumble:
50g salted butter, softened
25g castor sugar
25g rolled oats
25g pecan nuts

Crème anglaise:
3 extra large egg yolks
3 Tbsp (45 ml) castor sugar
2 tsp (10 ml) NOMU Vanilla Paste
½ cup (125 ml) cream
½ cup (125 ml) milk

Directions

Preheat the oven to 180°C.

In a medium-sized bowl, mix together the apple filling ingredients and place into two small ovenproof bowls.

Place the crumble ingredients into a food processor and pulse to form a coarse crumble. Sprinkle over the apple filling and bake for 20 minutes until the apples are heated through and the crumble is golden.

Meanwhile, prepare the crème anglaise. Whisk the egg yolks, sugar and vanilla together in a heatproof bowl until just combined. Heat the milk and cream in a saucepan, but do not let it boil. Remove from the heat and slowly whisk into the egg mixture. Pour the custard mixture back into the saucepan and cook over a very low heat, stirring continuously until it has thickened. Strain the custard to remove any lumps and set aside.

Remove the crumbles from the oven and serve with crème anglaise.

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