Attention Apple fans: disappointed with Apple’s latest keynote address? Drown your sorrows in a big bowl of our Baked Apple, Spiced Brûlée Custard and Olive Oil Crumble. Even hard-core fans won’t be dis-custard.
Bearing more similarities to the forbidden fruit than a way to prevent visits to your doctor, this twist on your traditional Apple Crumble will have a quick turnover at your next dinner. You could even just spend your time abusively yelling at your guests, “HOW D’YA LIKE DEM APPLES?!?!?!?!”, or you could not. It’s really up to you, but I would probably 4/10 recommend.
BAKED APPLE, SPICED BRÛLÉE CUSTARD + OLIVE OIL CRUMBLE
For the Custard:
500mL pouring cream
1 cinnamon stick
Peel of one lemon, pith removed
3 egg yolks
60g caster sugar
extra caster sugar for serving
For the Crumble:
50mL olive oil
50g butter, chopped
100g caster sugar
150g plain flour
For the Baked Apples:
4 apples, cored and halved (preferably Granny Smith’s)
90g caster sugar
2 sprigs rosemary
Preheat the oven to 160C.
Heat cream, cinnamon stick and lemon peel over medium heat until just below boiling (93C). Set aside to infuse and cool.
In the meantime, combine 50mL olive oil, 50g chopped butter, 100g caster sugar, and 150g plain flour, rubbing with you hands until it resembles breadcrumbs. Lay in a thin layer and bake in oven for 10-12 minutes. Time it with your iWatch.
Whisk together three egg yolks with 60g caster sugar until creamy and pale.
Being careful not to cook the yolks, in a steady thin stream, strain in the cooled + infused cream, whisking continuously. When combined, return to a saucepan on medium heat, and stir until mixture thickly coats the back of a wooden spoon. Remove from the heat, and set aside in the refrigerator to chill.
Preheat oven to 180C.
Halve and core four apples, placing them flesh-side down in a baking tray.
In a small saucepan, heat 90g caster with 180mL water until sugar is dissolved. Add two sprigs of rosemary, and pour over apples in the tray.
Bake in oven for 20 minutes, or until apples are cooked through, basting with the sugar syrup every 5 minutes.
To serve, transfer apples to a bowl, top with custard and a generous sprinkle of caster sugar. Using a blowtorch, burn the top of the custard until a thick brûlée layer forms. Top with broken up pieces of crumble, and insert it straight into your pie-hole.