The Granary Winter Berry Crumble with Crème Anglaise
We are lucky here in Ireland at the moment enjoying the golden, sunny autumn days. It has been great weather for blackberry and apple picking! I love blackberries in autumn and they are delicious when paired with apple, a natural winning combination.
It feels like time to start baking tasty, warm dishes like these yummy winter berry crumble tarts. They are a firm favourite with our customers so we wanted to share the recipe with you so you can enjoy them at home too! The ultimate comfort food especially when served with crème anglaise.
Thanks to Therese for the recipe and photos.
Let us know how you get on or if you have any questions…
Happy Crumble Baking!
Winter Berry Crumble with Crème Anglaise Recipe
Oven Temp: 180oC
10oz / 280g Margarine
16oz / 450g Plain Flour
6oz / 170g Caster Sugar
1 egg – lightly beaten
3 oz / 75g Porridge Oats
2oz / 50g Plain Flour
2oz / 50g Butter
2oz / 50g Light Brown Sugar
2 Large Cooking Apples – peeled & chopped into bitesize pieces
26oz / 750g Mixed Berries – fresh or frozen e.g. strawberries, blueberries, blackberries, red currants.
8oz / 200g Caster Sugar
2 tbsp Vanilla Essence
4 Egg Yolks
21/2 oz / 65g Caster Sugar
- Preheat oven to 1800
- To make the sweet pastry place the flour and sugar into a large mixing bowl. Cut the margarine into cubes and add it to the flour mix. Using your fingertips, gradually rub the margarine into the flour mix until it resembles breadcrumbs. Mix a well in the centre and add the lightly beaten egg. use your hand (in a claw shape) or a fork to bring all the ingredients together into a soft dough. DO NOT over work your dough as this will make your pasty tough and chewy. Cover the pastry in cling film and chill in the fridge for 30 mins.
- Prepare the fruit filling while the pastry is chilling. Into a saucepan add the apple pieces, mixed berries and sugar and cook at a low heat until the fruit is soft but stills maintains its shape. Place aside and allow to cool.
- To make the crumble topping place all the ingredients into a large mixing bowl and rub in the butter gently until it resembles crumbs.
- To assemble the fruit crumbles, remove the pastry from the fridge and roll out to a 1cm thickness on a lightly floured surface. Cut out a square of pastry that is larger than your muffin hole. Gently place it in the muffin hole, tucking it in until you have a pastry case. Trim the excess pastry with a knife.
- Fill each pastry case with the fruit filling and top with the crumble until the fruit is not visible anymore.
- Bake in the preheated oven for 25-30minutes until golden brown and the fruit is bubbling.
- While the fruit crumbles are baking, make the crème anglaise. Heat the cream and vanilla in a saucepan over a low heat until it begins to bubble around the edges. Whisk together the egg yolks and sugar until smooth in a bowl. Slowly pour half a cup of the hot milk into the egg mixture, whisking constantly. Gradually return the egg mixture back into the remaining milk and whisk constantly until it thickens (it should coat the back of the spoon).