with Crème Anglaise

Jess and Emma's Apple Pie

Prep time: 20 mins
Cook time: 30 mins
Serves: 4


4 green apples, peeled, cored, cut into 6 wedges

2 tbs lemon juice

2 tbs brown sugar

2 tsp cornflour, dissolved in 1 tbs water

Fresh raspberries, to garnish


30g shredded coconut

80g rolled oats 

25g brown sugar

¼ tsp ground cinnamon

60g butter, chilled

Creme Anglaise

500ml (2 cups) milk

1 tsp vanilla bean paste

5 egg yolks

2 tbs caster sugar

60ml (¼ cup) thickened cream


1. To make crumble, preheat oven to 180C and line an oven tray with baking paper.

2. Combine coconut, oats, sugar and cinnamon in a bowl. Using your fingertips, rub in butter to combine. Spread mixture onto prepared tray in a thin layer. Bake for 15-20 minutes or until crisp and golden. Set aside to cool.

3. To make crème anglaise, heat milk and vanilla paste in a heavy-based saucepan over medium heat, without boiling, until hot.

4. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot milk mixture into yolk mixture. Return mixture to a clean saucepan over medium-low heat. Using a wooden spoon, stir for 5 minutes or until custard is thick enough to coat the back of a spoon. Remove from heat and whisk in cream. Strain mixture into a clean jug.

5. Place apples, lemon juice and sugar in a large saucepan over medium heat. Cook, stirring, for 10 minutes or until tender. Stir in cornflour mixture. Bring to the boil and cook, stirring, for 2 minutes. Remove from heat. 

6. Divide crumble among serving dishes and top with apples. Decorate with raspberries and serve with crème anglaise to the side.