British apples are a real treat at this time of year, and this lip-smackingly-good combination of crumble and custard pie is surely one of the dreamiest ways to use them.


  • Walnut topping

  • 55g caster sugar

  • 55g soft brown sugar

  • 25g plain flour

  • 1 tsp cinnamon

  • 40g walnuts

  • 40g cold butter

  • Apple mix

  • 25g butter

  • 4 Bramley apples, cored and cut into 1cm chunks

  • 55g raisins, soaked in a tbs of rum overnight

  • cinnamon and nutmeg to taste

  • Custard filling

  • ½ pint of milk

  • a splash of vanilla essence

  • 2 egg yolks

  • 55g caster sugar

  • 25g plain flour, sieved

  • To serve

  • Mascarpone cheese

  • Fresh berries

  • A sprig of mint


  • 1.

    For the crumble, take al the dry ingredients and blitz in a food processor until it forms fine breadcrumbs. Add the butter and pulse until it forms a nice crumb texture. 

  • 2.

    For the apple mix, heat the butter until nut brown, then add the apples, toss lightly to soften then add the raisins, cinnamon and nutmeg to taste. Leave to cool.

  • For the custard filling:

  • 1.

    Heat the milk and vanilla until just boiling.  Mix together the yolks and sugar, then add the sieved flour. Pour half the milk onto the egg mixture, then, pouring the mixture back into the pan, simmer for about 1 minute until thickened, stirring all the time. 

  • 2.

    Put some of the custard into the tartlet cases to line the base, top with the apple mixture and scatter some crumble mixture over the top. Bake at 180o C for about 8 minutes until hot and golden. Serve with some mascarpone cheese, seasonal fruits, and a sprig of mint.

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