APPLE & RASPBERRY CRUMBLE WITH VANILLA CUSTARD

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Ingredients

  • 5 medium apples, cored and diced
  • 2 cups raspberries (frozen or fresh)
  • 3 tbsps honey
  • 1 cup almonds, sliced
  • 1/2 cup pecan pieces
  • 1 tbsps coconut flour
  • 3 tbsps butter, softened
  • 1/2 ground flax seeds
  • 3tbsps maple syrup, 1 large egg, 5 large egg yolks, 1 tsp vanilla extract
  • 12 fl oz heavy cream

Directions

Crumble:

  1. Put the apples, raspberries and 2 tbsps of honey into a large pan.
  2. Simmer for 30 mins ’til it resembles a dark red goo and the apple chunks have softened.
  3. Pour into a 9in pie dish.
  4. Using a food processor, grind the almonds, pecans and flax seeds to a rough crumb. You want some larger pieces in there for variety but it should be a grainy texture.
  5. Transfer this to a mixing bowl and stir in the coconut flour. Stir together the butter and the honey and pour into the nut mixture.
  6. Mix it together (I found that using my hands worked well for this) until it starts to clump – it should be like breadcrumbs.
  7. Spoon the crumble onto the fruit layer so that it is evenly distributed. Bake at 375 for 20 minutes.

Custard:

  1. Heat the cream, vanilla and maple syrup for ten minutes on a medium heat, whisking occasionally.
  2. Beat in the egg and egg yolks.
  3. Whisk continuously for three minutes as it thickens. Note: the whisking here prevents lumps forming. I’m one of those weirdos that quite likes the lumps but if you don’t, keep moving that whisk.
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