100g caster sugar
100g butter softened
1 vanilla pod
275 ml double cream
3 large egg yolks
1 teaspoon cornflour
25 g caster sugar
For the fruit
Heat a pot to a medium heat, add butter, diced fruit, spices, sugar and honey. Keep tossing the fruit and allow the honey and sugar to caramelise so all the fruit is coated in a sticky sweet syrup. Cover and cook until the fruit is just soft.
For the topping just combine all the ingredients together using your hands until the mixture becomes a bread crumb consistency.
Either, put the fruit mixture into individual ramikins or a baking dish. Cover with the topping and bake at 165deg for 20mins or until the topping is golden.
For the custard
Heat the cream with the vanilla pod until simmering. Then in a separate bowl whisk together the eggs, sugar and cornflour until the mixture thickens and goes slightly pale. Then add 1/4 of the hot cream while still whisking. Now pour your egg mix back into the pot with the rest of the cream. Return to the heat and continue whisking until the custard thickens. This usually takes 5 minutes.
To serve pour the hot custard over the crumble and enjoy!