There’s no need to skip pudding with this lighter option, with almonds and oats giving a granola-like crispy topping and a subtle spicing of star anise in the custard.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
533
Ingredients
4 large Braeburn apples, peeled, cored and roughly chopped
4 large Bramley apples, peeled, cored and roughly chopped
40 g light muscovado sugar
1 tsp. ground cinnamon
100 g skin-on almonds, roughly chopped
125 g rolled oats
50 g butter, melted
50 g runny honey
FOR THE CUSTARD
600 ml semi-skimmed milk
2 star anise
1 vanilla pod, split lengthways
2 large egg yolks
60 g caster sugar
2 Tbsp. cornflour
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Toss the apples, sugar and 1/2tsp cinnamon together with 4tbsp water in a shallow 1 litre ovenproof serving dish. Cover with foil and bake for 10min, until starting to soften.
Step 2Meanwhile, mix the almonds, oats, butter, honey and remaining 1/2tsp cinnamon together in a small bowl. Remove dish from oven, remove foil and scatter the oaty crumble over the apples.
Step 3Return dish to oven and bake for 40min, or until the topping is golden and crisp and the apples are tender. Re-cover the dish with foil towards the end of the cooking if the topping is getting too dark.
Step 4Meanwhile, make the custard. Heat the milk, star anise and vanilla in a pan until steaming. Whisk the yolks, sugar and cornflour together in a small heatproof bowl. Gradually whisk 1/3 of the hot milk into the egg mixture, until smooth.
Step 5Whisk egg mixture back into the remaining milk in the pan and cook over medium heat, stirring constantly with a spatula, for 10min, or until thick enough to coat the back of the spatula. Remove the vanilla pod and star anise with a fork and discard. Remove pan from the heat and lay clingfilm or baking parchment on the surface of the custard to stop a skin forming.
Step 6Serve the crumble with the custard, hot or cold, on the side.
GET AHEAD Prepare crumble to end of step 2 and make the custard a day ahead; cool, cover and chill. Complete recipe to serve, with the custard cold from the fridge.
Per serving:
Calories: 533
Protein: 12g
Fat: 22g
Saturates: 7g
Carbs: 69g
Sugars: 50g
Fibre: 6g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
