The apples require no pre-cooking for this simple crumble, and the cardamom-infused custard is a wonderful twist on a classic. Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar ...

In our opinion, there’s something about the crunch of an Apple Crumble that makes it a real rival of the classic apple pie: ...

Let’s get ready to crumble… John’s in the kitchen ... Serve it with my custard - This is the very first recipe I ever learnt in a professional kitchen and I think it is the best.

Make the crumble topping: Preheat the oven to 180°C. In a large bowl, combine the brown flour, 100g sugar, oats, and salt. Cut the butter into small cubes and add it to the dry ingredients.

The additional butter makes a crisp topping that is almost sparkling with lightness and crispiness at the same time.

What’s yellow and dangerous? My fridge, stacked with a dozen tubs of custard, ready to test out which is the best. I do love ...

real-egg custard. My recipe is at the bottom of the page. Heat oven to 180C. Peel apples, cut into quarters, remove core then dice. Mix with lemon zest, juice, sugar and cinnamon. Place apple mix ...

The best apples for an apple crisp are those that hold their shape while baking and don't get mushy in the oven. My favorite ...

Glasgow has its first ever crumble bar as the new food operator opens in Glasgow’s East End at The Barras Market on London ...

So when I found this simple microwavable apple crumble recipe, I was excited to try it— and it's now in regular rotation on my dessert roster. Here's more on this quick version of apple crumble ...

cream or custard. The crumble can be baked straight away or chilled for up to 24 hours before baking. Most packs of rhubarb weigh about 400g/14oz so that is the quantity in the recipe, but if you ...