Fruit and nut crumble with whiskey custard recipe
 This is a traditional apple and blackberry crumble but the nuts add texture to the crumble and it is given a warming twist with the addition of whiskey custard. 50g/1¾oz hazelnuts50g/1¾oz pecans120g/4¼oz plain flour60g/2¼oz unsalted butter (melted and left to come back to room temperature) 1 tsp vanilla extract 1 tsp hazelnut oil2–3 thick slices white bread or brioche (ideally not freshly baked), cut or torn into 2–3cm/¾–1¼in chunks60g/2¼oz caster sugar300g/10½oz apples, such as Bramley or Braeburn, cored, peeled and diced120g/4¼oz blackberries, picked 50g/1¾oz hazelnuts 50g/1¾oz pecans 120g/4¼oz plain flour 60g/2¼oz unsalted butter (melted and left to come back to room temperature) 1 tsp vanilla extract 1 tsp hazelnut oil 2–3 thick slices white bread or brioche (ideally not freshly baked), cut or torn into 2–3cm/¾–1¼in chunks 60g/2¼oz caster sugar 300g/10½oz apples, such as Bramley or Braeburn, cored, peeled and diced 120g/4¼oz blackberries, picked 400ml/14fl oz full-fat milk400ml/14fl oz double cream1 tsp vanilla extract6 free-range egg yolks100g/3½oz caster sugar2–3 tbsp whiskey 400ml/14fl oz full-fat milk 400ml/14fl oz double cream 1 tsp vanilla extract 6 free-range egg yolks 100g/3½oz caster sugar 2–3 tbsp whiskey Method To make the crumble, preheat the oven to 210C/190C Fan/Gas 6½. Place half of the hazelnuts and pecans in a sealed plastic bag and roughly crush with a rolling pin (ensure there are still some large pieces). Place the crushed nuts and whole nuts, flour and butter in a large bowl and pour in the vanilla extract and hazelnut oil. Mix to combine before adding the bread chunks. Mix but try to not overwork the mixture as it can become heavy and squash the bread. Spoon the crumble mixture onto a baking tray and bake for 15–20 minutes or until light brown. Meanwhile, melt the sugar in a deep saucepan for roughly 2–3 minutes or until it turns a caramel colour (watch closely as it can burn easily and take caution as boiling sugar is extremely hot so handle very carefully). Add the apples to the caramel mixture and cook for 5 minutes. Add the blackberries and stew for another 3–5 minutes, taking care not to burn the sauce, and remove from the heat.Pour the fruit carefully into a deep ovenproof dish and top with the crumble mixture. Return to the oven for another 10 minutes, until the bread has crisped on the edges and the crumble is golden brown.To make the custard, heat the milk, cream and vanilla extract in a saucepan until bubbles start to form around the edges. Meanwhile, whisk together the egg yolks and sugar in a bowl until combined. Slowly pour the hot cream mixture into the egg mixture, whisking as you do so, then return to the saucepan. Bring to a simmer over a medium heat until the custard thickens. This should take roughly about 5 minutes but watch carefully and do not boil. The custard is ready when it coats the back of the spoon. Add the whiskey to taste and stir together until combined.Serve the crumble with the warm custard. To make the crumble, preheat the oven to 210C/190C Fan/Gas 6½. Place half of the hazelnuts and pecans in a sealed plastic bag and roughly crush with a rolling pin (ensure there are still some large pieces). Place the crushed nuts and whole nuts, flour and butter in a large bowl and pour in the vanilla extract and hazelnut oil. Mix to combine before adding the bread chunks. Mix but try to not overwork the mixture as it can become heavy and squash the bread. Spoon the crumble mixture onto a baking tray and bake for 15–20 minutes or until light brown. To make the crumble, preheat the oven to 210C/190C Fan/Gas 6½. Place half of the hazelnuts and pecans in a sealed plastic bag and roughly crush with a rolling pin (ensure there are still some large pieces). Place the crushed nuts and whole nuts, flour and butter in a large bowl and pour in the vanilla extract and hazelnut oil. Mix to combine before adding the bread chunks. Mix but try to not overwork the mixture as it can become heavy and squash the bread. Spoon the crumble mixture onto a baking tray and bake for 15–20 minutes or until light brown. Meanwhile, melt the sugar in a deep saucepan for roughly 2–3 minutes or until it turns a caramel colour (watch closely as it can burn easily and take caution as boiling sugar is extremely hot so handle very carefully). Add the apples to the caramel mixture and cook for 5 minutes. Add the blackberries and stew for another 3–5 minutes, taking care not to burn the sauce, and remove from the heat. Meanwhile, melt the sugar in a deep saucepan for roughly 2–3 minutes or until it turns a caramel colour (watch closely as it can burn easily and take caution as boiling sugar is extremely hot so handle very carefully). Add the apples to the caramel mixture and cook for 5 minutes. Add the blackberries and stew for another 3–5 minutes, taking care not to burn the sauce, and remove from the heat. Pour the fruit carefully into a deep ovenproof dish and top with the crumble mixture. Return to the oven for another 10 minutes, until the bread has crisped on the edges and the crumble is golden brown. Pour the fruit carefully into a deep ovenproof dish and top with the crumble mixture. Return to the oven for another 10 minutes, until the bread has crisped on the edges and the crumble is golden brown. To make the custard, heat the milk, cream and vanilla extract in a saucepan until bubbles start to form around the edges. Meanwhile, whisk together the egg yolks and sugar in a bowl until combined. Slowly pour the hot cream mixture into the egg mixture, whisking as you do so, then return to the saucepan. Bring to a simmer over a medium heat until the custard thickens. This should take roughly about 5 minutes but watch carefully and do not boil. The custard is ready when it coats the back of the spoon. Add the whiskey to taste and stir together until combined. To make the custard, heat the milk, cream and vanilla extract in a saucepan until bubbles start to form around the edges. Meanwhile, whisk together the egg yolks and sugar in a bowl until combined. Slowly pour the hot cream mixture into the egg mixture, whisking as you do so, then return to the saucepan. Bring to a simmer over a medium heat until the custard thickens. This should take roughly about 5 minutes but watch carefully and do not boil. The custard is ready when it coats the back of the spoon. Add the whiskey to taste and stir together until combined. Serve the crumble with the warm custard. Serve the crumble with the warm custard.