For my birthday each year I always ask my mum for one thing: crumble. Here is a recipe for one I made on my 19th birthday at L’Albarine. It was a wonderful weekend of sitting out in the sunshine, gauging ourselves and discussing the meaning of life. In fitting with the English theme, the crumble was accompanied by Creme Anglaise. This, I fashioned out of my birthday gift from the neighbours: three golden goose eggs.
For the crumble
2 cups of flour
1 cups of cold butter (cubed)
1 cup of sugar
1 desert spoon of ground ginger
For the Filling
Sh*t loads of apples and pears (about 12)
1 cup of raisins
2 cups of water or apple juice
1 table spoon of ground cinnamon
For the Creme Anglaise
2 of Francoise’s goose eggs
1 cup of milk
1 cup of cream
half cup of sugar, or vanilla sugar
desert spoon of vanilla extract
- Preheat oven to 200°C, or if you are lucky enough to be using Mary’s oven in L’Albarine, wiggle afew nobs, prop the door shut with a plank of wood, pray.
- Peel, core and roughly cut up your fruit before putting it in a large saucepan of water (or apple juice if you like) on the hob.
- Add raisins, cinnamon and a bit of sugar if necessary. Leave to stew for at least fifteen minutes with the lid on.
- Mix flour with the chopped butter until you form breadcrumbs, now add sugar and ginger.
- Drain fruit and assemble crumble in a shallow but big dish. Place lovingly into the (hopefully) hot oven. Leave to cook until the top is golden brown.
- For the Creme Anglaise, heat a saucepan with milk and creme. Combine gently with a wooden spoon just before reaching boiling point.
- Separate yolks from goose eggs, whisk into sugar.
- Very carefully « temper » the egg yolk sugar mix with the milk cream, so as not to scramble te eggs in a bowl. Add vanilla extract and sloowly heat it all in a saucepan, stirring contantly for five minutes.
- Serve as you like: hot crumble and cold custard/ cold crumble and hot custard/ go nuts and be free
Thank you very much and hope you enjoy !!!!