Ampleforth Apple and Yorkshire Hedgerow Blackberry Crumble Creme Anglaise

DessertServes 2


# Peel and core the apples and chop roughly. # Place in a saucepan with the sugar and cover with a lid, cook until softened, then add the blackberries and stir.

Crumble Topping

# Place the dry ingredients into a bowl and rub in the butter until a crumble texture is reached. # Put the compote mix into a suitable baking dish, cover with the crumble topping and bake in the oven at 180°C for approximately 20-30 minutes.

Crème Anglaise

# Bring the milk, cream and vanilla pod to the boil. # Whisk the sugar and egg yolks together until light and fluffy. # Slowly pour in the hot liquid constantly stirring. # Pour the mix back into the pan and gently heat, constantly stirring until the mixture thickens. # Sieve into a suitable pouring jug.


* 6 Ampleforth apples
* 1 punnet of blackberries from the hedgerow
* 100g caster sugar

Crumble Topping
* 250 g plain flour
* 125 g unsalted butter diced
* 100 g caster sugar

Crème Anglaise
* 4 egg yolks
* 250 ml milk
* 250 ml double cream
* 1 vanilla pod (split to separate out the seeds but use the pod as well)
* 125 g caster sugar