Jersey Apple and Blackberry Crumble with Lavender Custard

Preheat oven to 375°F (190°C).

In a large bowl, combine the sliced apples, blackberries, 2 tablespoons granulated sugar, and lemon juice. Toss to coat evenly and transfer to a 9-inch baking dish.

In a separate bowl, combine the flour, oats, brown sugar, and cinnamon. Add the cold butter cubes and use your fingertips (or a pastry blender) to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.

Sprinkle the crumble topping evenly over the fruit filling. Sprinkle a little extra granulated sugar on top.

Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.

While the crumble is baking, prepare the lavender custard. In a saucepan, heat the double cream and milk over medium heat. Add the dried lavender and bring to a simmer. Remove from heat and let steep for 15 minutes.

In a separate bowl, whisk together the egg yolks and sugar until pale and slightly thickened.

Strain the lavender-infused cream mixture through a fine-mesh sieve into the egg yolk mixture, discarding the lavender. Whisk constantly to prevent curdling.

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 (about 5-7 minutes). Do not boil.

Remove from heat and stir in the vanilla extract. Let cool slightly.

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