Recipe By : Chef Paul Watters – From Belfast Ireland

In this recipe Chef Paul used Irish apples, but normal cooking apples is just as good

800 g Killinchy cooking apples (peeled, cored and cut into chunks)
6 tablespoons of caster sugar
2 teaspoon of vanilla essence
230 g plain flour
80g demerara sugar (plus 1 tablespoons for sprinkling)
90g cold butter (diced)
8 tablespoons of porridge or museli
300 g of blackberry
300 g of rasberry
300 g of figs

Preheat the oven to 200 degree. Place the apples in a saucepan along with the caster sugar vanilla essence with 2 tablespoons of water. Cook until soft. Don’t be afraid to taste them halfway through as some people like them sweet if so add a little more sugar. Transfer to a greased oven proof dish.

For the crumble
Place the flour demerara sugar and butter in a mixing bowl. Mix with your fingers or in a mixing bowl until the mix resembles a breadcrumb consistency.
Stir in the porridge or museli mix well and scatter over the apples and the extra sugar and bake for 45 minutes until golden brown.

The custard
300 ml of double cream
700 ml of whole milk
6 large egg yolks
3 teaspoon of cornflour
100 g caster sugar
3 teaspoon of vanilla essence

Place the cream and milk in a saucepan and gently bring to slightly below boiling point. Gather a large mixing bowl and whisk the yolks, cornflour, sugar and vanilla until the sugar has dissolved gradually pour into the hot milk and cream whisking continuously. Wipe your saucepan and pour your mix back into it (chefs tip slowly stir with a wooden spoon) until thicken and serve.

Once crumble is ready if you want make it look fancy gather a large round cutter and cut into the crumble and place in the centre of the plate then spoon the custard around the plate then arrange the fruit and dust with a little icing sugar and serve and enjoy.