Summer fruit nutty crumble with custard

Dean Edwards is back in the kitchen, whipping up a summer fruit nutty crumble with custard... yum! Dean says the best thing about crumbles is that you can make them with whatever you have at home – fruits and nuts of your choice...

Ingredients200g strawberries hulled and halved200g blackberries fresh200g braeburn apples peeled, cored and cut into inch pieces – or whatever apples you have.30g unsalted butter100g golden caster sugar – or normal sugar50ml amaretto optional

Crumble:100g plain flour100g unsalted butter50g rolled oats50g crushed hazelnuts – or any nuts you like50g crushed almonds90g golden caster sugar

Custard:300ml whole milk300ml double cream4 egg yolks80g caster sugar1 vanilla pod or extract

Method 1. Place the strawberries in a small bowl then pour in the amaretto and leave to soak for 10 minutes

• Add the butter to a pan, then the apples,blackberries sugar and cook gently for around 10 minutes or until softened, add the strawberries. Transfer into a buttered baking dish

• Meanwhile add the softened butter and flour to a bowl, rub together until the mix resembles breadcrumbs, add the sugar, oats, nuts and mix well

• Top the fruit with the crumble then bake in a pre-heated oven set at 200c / gas mark 6 for 20-25 minutes or until golden. Leave to cool for 5 minutes before serving

Custard

• Gently heat the cream and milk to a simmer. Split the vanilla pod and scrape out the seeds, add to the milk and cream, leave to infuse for 10 minutes

• Meanwhile in a large bowl beat the eggs and sugar then pour in the milk whilst whisking. Return the whole mixture to the pan then heat gently, keep stirring until the custard coats the back of a wooden spoon and you can draw your finger through without the mark covering itself up again with the custard. Fish out the vanilla pod and serve