Additional Ingredients

400 grams	Apple(s) cox's - peeled and cut into bite sized chunks
100 grams	Blackberries fresh or frozen
100 grams	Light Muscovado Sugar (Billington's)
2 tsp	Cinnamon ground
2	Vanilla Pods (Nielsen-Massey)
	Calvados splash, optional

Further Additional Ingredients

1 tsp	Vanilla Bean Paste (Nielsen-Massey)
300 ml	Double Cream
4	Egg Yolk
1 tsp	Cornflour
30 grams	Golden Caster Sugar (Billington's)
1 tbsp	Calvados optional
200 grams	Caster Sugar (Silver Spoon Homegrown)
6	Apple(s) mini

How to make Eric Lanlard's Apple and Blackberry Crumble

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1. Preheat the oven to 180°C/ 160°C fan/ Gas 4
2. Roll out the pastry between two sheets of cling film and cut out disks with a metal ring. Place onto a greased baking sheet and bake for 10-12 minutes or until golden
3. For the crumble: In a bowl add the two flours, dark muscovado sugar, mixed spice, roled oats and mix well. Add the softened butter and rub into the dry ingrediants with your finger tips. Place this mixture onto a baking tray and bake 10-12 minutes until golden
4. For the filling: In a frying pan, add the aples and blackberries, the light muscovado sugar, cinnamon, the seeds of th vanilla pods and fry until the fruit has softened. Add a splash of Calvados and flambe. Drain the fruits and keep the syrupy fruit juices
5. On a plate, place a metal ring in the centre and lift a pasrty disk into the ring. Next, spoon in some fruit mix and then top with the crumble
6. For the custard: In a saucepan heat the cream and vanilla paste. In a bowl, whisk the yolks, sugar and corn flour until well combined. Slowly add in the hot cream and keep whisking. Return the mixture back into the saucepan and keep stirring until the mixture thickens. Add a dash of calvados
7. Serve hot over the crumble
8. As a final touch garnish with a toffee apple. Heat the sugar until it turns into a caramel. Dip the mini apples into the hot caramel and place onto a lined baking tray to cool. Once cool place on top of the crumble

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