This delicious dessert from Coole Swan is the perfect pudding for winter evenings.
For the crumble:
100g unsalted butter
50g brown sugar
50g coconut (optional )
For the Anglaise:
8 egg yolks
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.