Blackberry, plum and apple crumble with toasted hazelnut custard

Method

1. To make the filling, heat the butter in a saucepan with the split vanilla pod, star anise and cinnamon for 2 minutes.

2. Add the chopped apple and sugar and cook for 5 minutes before adding the plums and blackberries.

3. Simmer gently for 15 minutes, until all of the fruit is soft but retains texture. Keep warm.

4. To make the crumble, preheat the oven to 200C/180C Fan/Gas 6.

5. Blend the hazelnuts and place the hazelnuts in a large bowl and mix in the flour, polenta and sugar. Rub in the butter, then scatter over a baking tray and chill in the fridge for at least 30 minutes.

6. Bake for 25 minutes to colour. Remove, cool and break up.

7. To make the custard, add the hazelnuts, milk and evaporated milk to a saucepan. Bring to a simmer and then cook gently for 30 minutes. Strain the milk and discard the nuts, then return the milk to the pan.

8. Mix the egg yolks with the cornflour and sugar and pour into the hot milk. Return the pan to a medium heat and stir until thick. This will take 5-8 minutes. Let the custard boil for a few minutes to lose the floury taste, then strain and keep warm.

9. To serve, put the filling into a serving dish, scatter over the crumble mix and warm through the oven. Serve with the custard.