Ingredients
2 x pink ladies (rough chopped, I like the skin on but you can peel if you like)
Handful blackberries
For the custard filling
200g sour cream
70m double cream
pinch salt
2 eggs
2 tbsp caster sugar
For the Georgian crumble topping
200g caster sugar
250g unsalted butter
3 eggs
340g plain flour
2 tsp baking soda
250g yoghurt
Preheat oven to 180c
Method
Beat 2 eggs, then beat in all the other ingredients for the custard filling to combine evenly and smooth.
Cream the butter and sugar together in a mixer until light and fluffy.
Add the eggs and beat just to combine.
In another bowl, combine flour and baking soda evenly.
Fold the yoghurt into the flour mixture, then fold this into the butter and egg mix, it should be combined but lumpy.
Lay your apples and berries in your Falcon Enamelware Square Bake Tray, pour over the custard, the scoop over the crumble topping.
Place in your hot oven and bake for 50 mins or until browning on top and cooked through.
