Apple Cranberry Crumble with Orange and Star Anise Custard

For a deliciously warming dessert, try Tony Tobin's sophisticated version of an apple crumble, flavoured with orange and spices
Apple Cranberry Crumble with Orange and Star Anise Custard
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the crumble mix:

  • 75 g butter
  • 100 g plain flour
  • 50 g demerara sugar
  • 50 g crushed mixed nuts, (brazil nuts, hazelnuts, walnuts)
  • seeds from 1 vanilla pods
  • zest of 1 oranges, finely grated

For the filling:

  • 3 Granny Smith apples
  • 100 g fresh or frozen cranberries
  • small knob of butter
  • zest and juice of 1 oranges
  • 120 g caster sugar
  • seeds from 1 vanilla pods
  • juice from 1 lemons

For the orange and star anise custard:

  • 600 ml custard, (home-made or shop-bought)
  • 1 star anise
  • grated zest of 1 oranges

Method

1. Preheat the oven to 200°C/Gas 6.

2. To make the crumble mix, rub the butter into the flour until it resembles breadcrumbs.

3. Mix in the sugar, orange zest, crushed nuts and vanilla seeds. Rub together forming a lumpy mixture.

4. Sprinkle the crumble mixture onto a baking sheet. Bake in the oven for 15-20 minutes, turning now and then, until the mixture is crunchy and golden brown.

5. Meanwhile, make the filling. Cut the apples into 1cm dice. Place the diced apple, cranberries and butter in a heavy-based saucepan and cook gently until the cranberries begin to burst, around 5 minutes.

6. Add the sugar, vanilla seeds, orange juice and zest and lemon juice and bring to the simmer.

7. Cook for 5 minutes or until the mixture thickens.

8. Meanwhile, place the custard in a saucepan with the star anise and orange zest. Gently heat through, stirring now and then.

9. Place a 15cm ring mould in the centre of 4 serving plates. Spoon the apple and cranberry mixture into each ring mould, filling each one almost to the top.

10. Top the apple mixture with an even layer of the crunchy crumble topping. Carefully remove the ring moulds.

11. Serve with the orange and star anise custards.

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