Beetroot Crumble with Custard
By Chef Silvia Leo
For 8 People
50 Mins
Gluten Dairy, Eggs
Utensils & Essentials
1 medium saucepan, 1 bowl, 1 wooden spoon or spatula, 1 whisk, 1 baking tin (about 20-22 cm), KitchenAid stand mixer, KitchenAid blender (optional).
Allergens: Gluten, Dairy, Eggs
Allergens: Gluten, Dairy, Eggs
Ingredients:
For the filling:
- 3 large Bramley apples
- 125g cooked beetroot
- 180g raspberries
- 4 tbsp brown sugar
- 1 tbsp plain flour
- 1 tsp ground cinnamon
- zest of 1/2 orange
For the crumble:
- 250g plain flour
- 145g brown sugar
- 185g cold butter
For the custard:
- 250ml whipping cream
- 450ml whole milk
- 85g caster sugar
- 20g cornflour
- 1 tbsp vanilla bean paste
- 4 egg yolks
How to make
Beetroot Crumble
Pre-heat the oven to 190°C fan.
Peel, core and slice the apples into small chunks. Put them in a saucepan with the brown sugar and let them stew gently for about 10 minutes, lid on and low flame.
In the meantime, chop the beetroot using the KitchenAid Blender or a sharp knife, and place into a large bowl.
Add the stewed apples, the raspberries, the flour, the cinnamon and the orange zest. Stir well until combined.
Place the filling at the bottom of your dish, and set aside.
To make the crumble, place all the ingredients in the bowl of your KitchenAid Stand Mixer. Use the paddle attachment on a low speed, until reaching a crumbly texture.If you don't have a stand mixer, you can place all the ingredients in a large bowl, and work with your finger tips to create a crumbly texture. Don't overmix and don't use your whole hands, as that might melt the butter. Only use the tips of your fingers and work the mixture a little at a time.
Spread the crumbly mixture evenly on top of the filling and bake for about 20 - 25 minutes, until golden brown.
Whilst it cooks, make your custard. Place the cream and milk in a deep saucepan, add the vanilla bean paste and 1 tbsp of the sugar, and bring to a steam.
In a bowl, mix the egg yolk with the rest of the sugar and whisk until pale and thicker in volume. Sift in the cornflour and whisk until combined.
When the liquid is hot, add one third of it to the yolk mixture, and whisk well. Pour the mixture back into the saucepan with the rest of the liquid, and cook at a gentle heat, stirring constantly, until thickened.
Serve hot or cold with the crumble.
Remember to Recycle!
All the food packaging in your recipe box, as well as the box itself, is completely recyclable, so make sure you do your part to help save the planet!
To dispose of the ice packs, cut them open and pour the gel down the sink – it's totally nontoxic. In fact, you can even use it to give your houseplants a little boost.
