×

Sign up for my free weekly newsletter!

For meal plans, cooking tips and new recipes...

Donal Skehan
Apple & Blackberry One Pan Skillet Crumble | DonalSkehan.com
  • desserts-baking

Apple & Blackberry One Pan Skillet Crumble

March 13

Using one pan not only saves on the amount of equipment needed but more importantly, wash up. The oats add both texture and flavour to the topping.

  • time 50mins
  • serves Serves 6
Method
  1. Preheat the oven to 190°C (375°F), Gas mark 5.
  2. For the apples: Melt the butter in a 23cm skillet pan over a low to medium heat, once melted add the apples, toss them in the butter and allow to cook for 10-12 minutes over a low heat, stirring occasionally. Remove from the heat. Stir through the, vanilla, flour, brown sugar and blackberries.
  3. For the topping: Stir together the flour, oats and sugar in a large bowl. Using your fingertips rub the butter into the other ingredients to create a texture similar to breadcrumbs and press small amounts together to form a couple of clumps. Stir through the orange zest and cardamom.
  4. Once you have made your topping stir the juice from the orange through the contents of the skillet. Top with the crumble topping, spread across the fruit evenly and bake in the preheated oven for 35–40 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath.
  5. For the custard: While the crumble is baking, place the milk in a saucepan and gently heat until just boiling, then remove from the heat. Whisk the caster sugar, egg yolks and vanilla in a small bowl until they are pale and then mix through the cornflour until there are no lumps. Slowly pour the hot milk into the egg mixture, whisking until it is all incorporated. Return to the pan over a low heat and whisk or stir with spatula for a minute until it has thickened slightly to coat the back of the spatula. Let cool.
  6. Serve a big, warm slice of the crumble with the cooled custard and enjoy.

Rate this recipe

Average rating 4.5 / 5. Vote count: 8

No votes so far! Be the first to rate this recipe.

Ingredients

For the apple:

2oz butter

1.5lbs pink lady apples, peeled cored & diced

2 tsp vanilla bean paste

2 tbsp plain flour

2oz light brown sugar

9oz blackberries

1 large orange, juiced

For the topping:

5oz plain flour

5oz jumbo oats

5oz light brown muscovado sugar

7oz cold butter, diced

Zest 1 large orange

8 cardamom pods ground or 1 tsp ground cardamom

For the custard:

7.5 fl oz milk

2oz caster sugar

3 free range egg yolks

1 tsp vanilla bean paste

1 tbsp cornflour

For the apple:

50g butter

6 (700g) pink lady apples, peeled cored & diced

2 tsp vanilla bean paste

2 tbsp plain flour

50g light brown sugar

250g blackberries

1 large orange, juiced

For the topping:

150g plain flour

150g jumbo oats

150g light brown muscovado sugar

200g cold butter, diced

Zest 1 large orange

8 cardamom pods ground or 1 tsp ground cardamom

For the custard:

225ml milk

50g caster sugar

3 free range egg yolks

1 tsp vanilla bean paste

1 tbsp cornflour

You'll Need

Large baking skillet, large mixing bowl, medium saucepan

4.5
(8)
photo
If you make this recipe, be sure to tag your photo #DonalSkehan