Stuart Muir recipe: Oaty apple crumble

Dine with Stuart Muir - Apple Crumble
Former top chef at Harvey Nichols, Edinburgh Stuart Muir is set to breathe new life into the former restaurant space vacated by the iconic Atrium next to the Traverse Theatre. The space has been unused for over five years but now Muir and hospitality entrepreneur Paul Brennan have transformed the venue into a fresh, relaxed brasserie and champagne bar named ‘DINE’ complete with a stunning interior which included an apple tree growing within the centre of the room. — Dine with Stuart Muir - Apple Crumble Former top chef at Harvey Nichols, Edinburgh Stuart Muir is set to breathe new life into the former restaurant space vacated by the iconic Atrium next to the Traverse Theatre. The space has been unused for over five years but now Muir and hospitality entrepreneur Paul Brennan have transformed the venue into a fresh, relaxed brasserie and champagne bar named ‘DINE’ complete with a stunning interior which included an apple tree growing within the centre of the room.

placeholder image — Dine with Stuart Muir - Apple Crumble Former top chef at Harvey Nichols, Edinburgh Stuart Muir is set to breathe new life into the former restaurant space vacated by the iconic Atrium next to the Traverse Theatre. The space has been unused for over five years but now Muir and hospitality entrepreneur Paul Brennan have transformed the venue into a fresh, relaxed brasserie and champagne bar named ‘DINE’ complete with a stunning interior which included an apple tree growing within the centre of the room.

Chef Stuart Muir of Dine with Stuart Muir escapes the chill by revisiting classic winter recipes like this one for oaty apple crumble and updating them with a contemporary twist

Apples are glorious in fragrant pies and puddings at this time of year. Nothing pays homage to the satisfying crunch of fresh apples more than transforming them into a good crumble.

Ingredients

8 green apples, peeled and chopped
200g brown sugar
1 nutmeg, grated (or 1 tbsp powdered nutmeg)
150g raisins
1 cinnamon stick
5 egg yolks
125g caster sugar
250g whole milk
250g double cream
1 vanilla pod
100g butter
100g flour
100g oats

Serves: 4 Difficulty: Medium Time to cook: 45 mins

Method

1 Put the apples, brown sugar, nutmeg, raisins and cinnamon into a large saucepan and stir over a gentle heat until the apples have softened. Set aside.

2 For the custard, whisk the yolks and caster sugar until pale. Bring the milk, cream and vanilla to simmer and pour a third of the liquid over the yolks, mixing it thoroughly. Add the rest and heat until the mixture coats the back of a spoon. Set aside.

3 For the topping, in a mixer or food processor blend the butter, and flour until a crumbly mixture is formed, stir in the oats and place on one layer in a tray before pre-baking in an oven at 160C/Gas Mark 2½ for 20 minutes.

4 To serve, spoon the apple mixture into ovenproof dishes, and top with as much crumble as desired. Bake at 160C/Gas Mark 2½ for 15 minutes. Warm the custard gently and serve.

• Dine with Stuart Muir, Saltire Court, 10 (1F), Cambridge Court, Edinburgh (0131-218 1818, www.dine.scot)