The recipe is actually a variation on Nigella's Apple and Blackberry Kuchen from Nigella Bites. As I just love to change quantities and ingredients, I did just that, and the following are what I ended up using...
For the base: (serves 12)
525g bread or plain flour
3/4 tsp salt
5g instant yeast
3 free range eggs
3/4 tsp vanilla extract
finely grated zest of half a lemon
1/2 tsp cinnamon
190ml warm milk
75g butter, softened
To make the dough I placed everything into the breadmaker and set it to 'dough' setting. Of course, if you had more time than I did up your sleeve, it could be kneaded by hand. Add extra flour if a little on the sticky side, but not too much, just enough to hold it together in a ball. As I wanted to be organised, the dough was pulled out of the breadmaker once it had finished kneading and placed into a sealed, oiled bowl in the fridge to slowly rise overnight. The next morning I simply pulled the bowl out of the fridge, and allowed the dough to come to room temperature for one hour. It was then rolled out into a large rectangle and placed onto a baking paper lined tray (27cm x 42cm),allowed to rise again, topped and then baked, see below.
1 egg beaten with 1 tbs of cream and a sprinkle of cinnamon
2 x #27 'Fowlers' jars of apples (or use 1 x 800g tin pie apple), drained and chopped
a generous handful of pecans, chopped (food processor makes light work of this)
Crumble: (makes enough for this dish, plus leftovers for a second crumble another day)
200g approx self-raising flour
50g almond meal
1/2 - 1 tsp cinnamon
100g butter, cubed
4 tbs brown sugar
50g flaked almonds
Rub butter and almond meal in to butter until combined, adding more flour if needed. Add sugar, and flaked almonds, mixing well. Crumble may be stored in airtight container in freezer for 3 months, until needed.
Brush the egg mixture over the rolled out dough, then top with apples and pecans. Lastly sprinkle the crumble mix over evenly (there will be plenty left over mix for another crumble). Bake in a 200c oven for 20 -30 minutes, or until slice is golden brown around edges and crumble is crisping up. Remove from oven and serve warm with homemade egg custard.
2 cups milk
2 tbs sugar
1 free range egg, beaten
2 tbs cornflour
1 tsp vanilla extract
In a cup, add a small amount of the milk and the cornflour, stirring to make a paste, set aside. Place remaining milk and sugar in a saucepan over medium heat. Once milk is at a simmer, remove from heat and stir in egg, then cornflour and milk paste, stirring well to prevent lumps forming. Return to heat and stir well with a wooden spoon until custard thickens. Remove from heat and add vanilla, mixing well. Run through a sieve and serve while still warm. Custard may also be cooled for later use. If cooling, place a piece of plastic wrap on the surface of custard to prevent a skin from forming and store in the fridge for 2-3 days. Reheat gently on the stove, stirring well, until just warm.