Raspberry and Apple Crumble

Fruit Filling

• 600 g Bramley cooking apples, peeled and cored, cut in pieces (2 cm)
• 300 g fresh raspberries
• 150 g caster sugar
• 80 g crème de cassis

Crumble Topping

• 250 g unsalted butter, cold, cut in pieces
• 350 g plain flour
• 200 g caster sugar

Custard

• 500 g whole milk
• 2 egg yolks, from medium eggs
• 50 g caster sugar
• 1 tsp vanilla bean paste
• 1 pinch fine sea salt
• 20 - 30 g cornflour