Simon Rimmer served up a delicious apple, dates and blueberry crumble on Steph’s Packed Lunch.
The ingredients are: 250g cooking apples, peeled, and chopped, 250g eating apples, like Braeburns, peeled and chopped, 100g golden cater sugar, 2tsp cinnamon, 75g medjool dates, stone removed and chopped and 100g blueberries.
For the crumble topping: 150g unsalted butter, 150g plain flour and 150g demerara sugar.
For the Custard: 200ml condensed milk, 300ml whole milk, 200ml double cream, 6 medium free-range yolks, 10g vanilla paste and 50g caster sugar.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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