Blackberry and apple crumble with Coole Swan Anglaise

This delicious dessert from Coole Swan is the perfect pudding for winter evenings.

Serves four.


For the crumble:

500g apples

150g blackberries

10g sugar

100g flour

100g unsalted butter

50g brown sugar

50g coconut (optional )

For the Anglaise:

250ml milk

250ml cream

8 egg yolks

100g sugar

75ml Coole Swan


Preheat the oven to 170ºC

Peel and core the apples. Cut into 2cm pieces and place in a saucepan with the sugar. Cook over a low heat until tender. Allow to cool. Combine with the blackberries.

In a bowl combine the flour and sugar together. Rub in the butter until the mixture resembles breadcrumbs. If you are using coconut add in at this stage.

Divide the apple and blackberry mixture into four ramekin dishes or one small flan dish. Sprinkle over the crumble mix. Bake for 10-15 minutes until the crumble is golden brown in colour.

While the crumble is baking combine the milk and cream in a saucepan and gently bring to the boil.

Whisk the sugar and egg yolks together. Combine with the milk and cream and return to the heat. Continue to stir until the mixture thickens. Allow to cool slightly then add the Coole Swan.

Remove the crumble from the oven. Allow to cool slightly before serving with the Coole Swan Anglaise.



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