- 50g/2oz butter, plus extra for greasing
- 1.5kg/3lb 4oz Bramley apples, peeled, cored and cut into chunks
- 4 tbsp caster sugar
- 6 sprigs fresh lemon thyme, leaves only
- 150g/6oz butter
- 300g/12oz plain flour
- 150g/6oz caster sugar
- 200ml/7fl oz milk
- 200ml/7fl oz double cream
- 4 sprigs fresh thyme, leaves only
- 6 free-range egg yolks
- 75g/3oz caster sugar
- Preheat the oven to 200C/400F/Gas 6.
- For the crumble filling, heat the butter in a saucepan, add the apples, sugar and lemon thyme and cook over a medium heat, stirring from time to time, for 5-8 minutes, or until tender. Grease an ovenproof dish and pour the mixture into the dish.
- For the crumble topping, rub the butter and flour together in a large bowl until the mixture resembles breadcrumbs. Add the sugar and mix well, then spoon the crumble topping over the apple mixture.
- Transfer to the oven and bake for 15-20 minutes, or until golden and bubbling.
- Meanwhile, for the custard, place the milk, cream and thyme into a saucepan and bring to a simmer. Simmer very gently for five minutes to infuse the flavour of the thyme.
- Place the egg yolks and sugar into a bowl and whisk together. Pour the warm milk onto the egg mixture and stir well, then return the mixture to the pan and cook gently until just thickened.
- To serve, place a spoonful of crumble onto each of six plates and pour over the thyme custard.