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On the menu today is a scrummy Summer Fruit Crumble with Creme Anglaise. This satisfyingly delicious dish combines Amaretto-soaked strawberries with plump blackberries and crisp apples, topped with a nutty crumble. Served with a rich crème anglaise, what more could you want for dessert!

Ingredients:
Filling
200 g strawberries, hulled and halved
50 g Amaretto (optional)
50 g hazelnuts
50 g almonds
30 g unsalted butter
200 g Braeburn apples, peeled, cored and cut in inch pieces (2cm)
200 g blackberries
100 g golden caster sugar

Crumble
100 g plain flour
5 0g rolled oats
90 g golden caster sugar
100 g unsalted butter, diced

Crème Anglaise
300 g double cream or whole milk
4 egg yolks, from medium eggs
80 g caster sugar
1 vanilla pod, seeds only

Method:

Filling:

1.   Preheat oven to 200°C and lightly grease a baking dish.
2.   Place hazelnuts and almonds in mixing bowl then chop 2 secs/speed 7. Transfer to a bowl and set aside.
3.   Place butter, apples, blackberries and sugar in mixing bowl then cook 10 min/100c/reverse/speed 1.
4.   Whilst cooking prepare the strawberries then pop them into a bowl along with the amaretto to soak. Transfer the cooked fruit to the prepared dish then add the soaked strawberries. Reserve the amaretto for the crème anglaise.

Crumble:

5.   Rinse the mixing bowl and place flour, butter and sugar in mixing bowl then mix 8 sec/speed 5.
6.   Add in the reserved nuts and oats then mix 2 secs/reverse speed 4.
7.   Top the cooked fruit with the crumble mixture then bake for 20-25 minutes (200°C) until golden. Meanwhile, make crème anglaise.
8.   Place 1000g water in mixing bowl and start the pre-clean.
9.    Empty and rinse mixing bowl.

Custard:

10.  Place butterfly whisk in mixing bowl.
11.  Add cream, egg yolks, sugar and seeds from vanilla pod in mixing bowl then Thicken/80c. For TM5 users, can do manually. Insert butterfly whisk and cook 9 min/80C/reverse/speed 2.

 
Serve crumble warm with crème anglaise.