And here it is! The finale to the Irish Pub meal consisting of the yummy Guinness Reduction Pork Tenderloin and Colconnan potatoes: Apple and Mixed Berry Crumble with Custard Sauce. It’s a mouthful to say and a mouthful of flavor!
I love to incorporate fruit into deserts – its a great way to get more fruit into your diet. A few spoonfuls of sugar and spice give it the sweet appeal. This custard also adds bone-healthy dairy.
I had never thought to incorporate apples into a berry desert – but here it is and the combination is a winner.
Thank you Chef Mike Morphew for all you’ve taught us this month. And if you’re in the La Grange area, be sure and stop by Le Petite Gourmet kitchen shop – You will walk out with a myriad of ideas for your kitchen!
Apple and Mixed Berry Crumble with Custard Sauce
- 2 lbs cooking apples, sliced
- 1 lb package frozen mixed berries
- 2 tbsp butter
- ½ cup brown sugar
- 2 tsp cinnamon
- 1 finely-grated lemon zest (from 1 lemon)
- 3/4 cup flour
- 1/4 cup oats
- 1 tsp baking powder
- 6 tbsp butter, diced
- 1/2 cup sugar
- 1 pint milk
- 3 egg yolks
- 1/2 cup sugar
- 1 tsp vanilla extract
- 3 tsp cornstarch diluted in a little milk
- Place the apples in a pan with 2 tbsp butter and cook for a few minutes.
- Add the brown sugar, lemon zests and cook until the apples are tender, add the mixed berries
- Pour into an oven proof dish
- To make the topping place all ingredients into a processor and pulse till it resembles fine breadcrumbs
- Pile this mix onto the apples and sprinkle a little brown sugar over the top.
- Bake in the oven at 350 degrees for approx. 45 minutes.
- Take the milk to a boil
- Mix the egg yolks with the sugar, vanilla and cornstarch.
- Whisk the hot milk onto the egg mixture then return to the pan.
- Stir continuously until the liquid boils
- Pour over individuals servings if plating, or serve on the side if serving buffet style.