Ingredients
- 50 grams unsalted butter
- 1.2 kilograms apples,6 Granny Smith peeled and chopped
- 1/2 cup maple syrup (125 ml)
- 1 lemon , finely grated zest of
- 2 teaspoon vanilla bean paste
- 250g fresh or frozen blueberries
- 1 tablespoon cornflour
- 1/2 cup pouring custard (125 ml)
- 60 grams brioche (2 thick slices)
- Cream, pure thin cream to serve
- CRUMBLE:-
- 30 grams rolled oats (we used Woolworths Macro)
- 60 grams plain flour
- 25 grams caster sugar
- 50 grams cold unsalted butter, chopped
How to Make
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Step 1: For the crumble, place all the ingredients in a bowl with a pinch of salt and, using your hands, roughly rub the butter into the dry ingredients until it resembles coarse crumbs and then place in the freezer until ready to use.
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Step 2: Place the butter, apple, maple, lemon zest, vanilla and half the blueberries in a saucepan over medium heat and bring to a simmer and cook, stirring occasionally, for 15 minutes or until apple is tender.
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Step 3: Transfer 1/3 cup (80 ml) cooking liquid to a small bowl and add cornflour and stir until smooth.
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Step 4: Return to pan with remaining 125g blueberries and stir to combine and then pour into a 22 cm ovenproof pan and cool slightly.
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Step 5: Preheat the oven to 200°C.
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Step 6: Place custard in a bowl and soak brioche for 30 seconds each side and arrange over apple mixture. Scatter with crumble and bake for 25 minutes or until golden.
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Step 7: Cool slightly, then serve with cream.
We hope you enjoy this recipe!
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