Cardamom apple crumble with rasmalai custard
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 3
If you have eating apples that have outstayed their welcome this is the recipe for you (no cooking apples required here). A little cardamom adds warmth and a generous oaty crumble keeps the homely vibe. The custard is a fancy touch that's perfect for Diwali: inspired by the Indian dessert rasmalai, it adds pistachios, saffron and cardamom to dress up readymade custard.
By Rene Subash
Ingredients
For the apple mixture
- 3 apples, cored and chopped
- 70g/2½oz light brown sugar
- 1 tsp ground cardamom
For the crumble
- 125g/4½oz plain flour
- 25g/1oz rolled oats
- 55g/2oz light brown sugar
- 55g/2oz unsalted butter, melted
For the rasmalai custard
Method
Preheat the oven to 200C/180C Fan/Gas 6.
To make the apple mixture, put the apples, light brown sugar and ground cardamom in an ovenproof dish or cast iron skillet and mix well.
To make the crumble, put the flour, oats, light brown sugar, melted butter and salt in a mixing bowl and mix to combine. Scatter the crumble mixture over the apples.
Bake for 30–35 minutes.
Meanwhile make the rasmalai custard. Put the milk, pistachios, saffron and cardamom in a saucepan and heat gently. Add the readymade custard and simmer until hot.
Serve the crumble with the rasmalai custard.
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