Ingredients

• 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

Directions

• 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.