Culinary Columnist and Executive Chef, Paul Watters adds a final delectable dish to conclude Ravish’s Autumn Recipe Collection.
Today we have a sweet Irish apple crumble with a delicious creamy custard…
Ingredients For the Apple Filling
800 g Killinchy cooking apples (peeled, cored and cut into chunks)
6 tablespoons of caster sugar
2 teaspoons of vanilla essence
230 g plain flour
80g demerara sugar (plus 1 tablespoon for sprinkling)
90g cold butter (diced)
8 tablespoons of porridge or muesli
300 g of blackberry
300 g of raspberry
300 g of figs
Firstly, preheat the oven to 200 degrees.
Place the apples in a saucepan along with the caster sugar, vanilla essence and 2 tablespoons of water. Cook until soft. Don’t be afraid to taste them halfway through, as some people like them sweet. If so, add a little more sugar. Once they have reached the desired texture transfer them to a grease oven-proof dish.
For the Crumble
Place the flour, demerara sugar, and butter in a mixing bowl. Mix with your fingers until the mix resembles a breadcrumb consistency. Secondly, stir in the porridge or muesli and mix well. Next, scatter over the apples and the extra sugar and bake for 45 minutes until a golden brown colour.
Ingredients For The custard
300 ml of double cream
700 ml of whole milk
6 large egg yolks
3 teaspoons of cornflour
100 g caster sugar
3 teaspoons of vanilla essence
Place the cream and milk in a saucepan and gently bring to slightly below boiling point. Gather a large mixing bowl and whisk the yolks, cornflour, sugar and vanilla until the sugar has dissolved. Gradually pour into the hot milk and cream, whisking continuously. Wipe your saucepan and pour your mix back into it (chef’s tip slowly stir with a wooden spoon) until thickened.
Once the crumble is ready if you want to make it look fancy, gather a large round cutter, cut it into the crumble, and place it in the centre of the plate. Spoon the custard around the plate and arrange the fruit, finally dusting with a little icing sugar.
Serve and Enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
