Apple and Blackberry Crumble with Jersey Custard

Preheat your oven to 180°C (160°C Fan/ Gas Mark 4).

In a 9-inch baking dish, combine the sliced apples and blackberries. Sprinkle with 2 tablespoons of caster sugar and toss gently to coat.

To make the crumble topping, combine the flour, oats, and brown sugar in a large mixing bowl.

Add the diced cold butter and rub it into the dry ingredients with your fingertips until the mixture resembles breadcrumbs.

Sprinkle the crumble topping evenly over the fruit.

Bake in the preheated oven for 25-30 minutes, or until the crumble is golden brown and the fruit is bubbling.

While the crumble is baking, prepare the Jersey custard. In a saucepan, gently heat the Jersey cream until almost simmering.

In a separate bowl, whisk together the egg yolks and 30g of caster sugar until pale and thickened.

Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not boil.

Remove from the heat and stir in the vanilla extract.

Serve the warm apple and blackberry crumble immediately with a generous dollop of Jersey custard.