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Spiced apple and raisin crumble with sauce Anglaise


  • For the crumble topping

  • 225g/ 8oz wholewheat flour

  • 75g/ 3oz soft butter melted

  • 75g/ 3oz soft brown sugar

  • 1 vanilla pod (split and deseeded)

  • For the spiced apple filling

  • 900g/ 2lb bramley apples (peeled and sliced)

  • 75g/ 3oz raisins, pre soaked in 2 tbsps Calvados

  • 25g/ oz soft brown sugar

  • 1 level tsp ground cinnamon

  • ¼ tsp ground cloves

  • 1 tbsp water

  • For the sauce Anglaise (Makes 750 ml/ 26 fl oz)

  • 8 egg yolks

  • 75g/ 3oz caster sugar

  • 1 vanilla pod, split

  • 300ml/ 10 fl oz double cream

  • 300ml/ 10 fl oz milk


  • For the crumble:

  • 1.

    Place butter in a large mixing bowl and add vanilla pod seeds. Add sugar and mix with a hand whisk. Add flour and mix with a wooden spoon.

  • 2.

    Finish by rubbing in mixture with your fingertips until the mix resembles fine breadcrumbs.

  • For the spiced apple filling:

  • 1.

    Pre-heat oven to 350ºF, 180ºC, Gas mark 4. Place sliced apples, raisins (and the calvados), sugar, spices and water in a bowl mix well. Place in gratin or pie dish, ensure mix is fairly level. Sprinkle crumble mix evenly over, bake in oven for 30-40 minutes, until topping is golden brown.

  • 2.

    Remove from oven, spoon out in to warmed dessert bowls, serve with sauce Anglaise.

  • For the sauce Anglaise:

  • 1.

    Bring to boil milk, cream and vanilla pod in a saucepan. Mix eggs and sugar together in a bowl, beating well. Whisk the warm cream to the egg and sugar mix.

  • 2.

    Pour the mix into pan on a gentle heat and continue mixing with a wooden spoon until the mix coats the back of a spoon. Remove pan from heat, serve warm.

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