Use a botanical, floral gin to keep this crumble on-theme. Any leftover curd will keep in a sterilised jar for 2 weeks. If you can't find elderflower extract you can try elderflower cordial, but the added sugar will impact the sweetness – add the cordial slowly and taste to ensure it doesn't override the tang of the lemon.
⅓ cup gin
¼ cup tonic water
6 apples, peeled, cored and sliced 1cm thick (I used granny smiths)
¼ cup brown sugar
1 tsp vanilla extract
juice and zest of 2 lemons
165g castor sugar
2 eggs plus 2 egg yolks
½ tsp elderflower extract (or to taste)
150g plain flour
65g brown sugar
75g butter, coarsely chopped
elderflower flowers and vanilla ice-cream, to serve (optional)
1. Preheat oven to 160C.
2. For the curd, add the butter, sugar, elderflower extract and lemon juice and zest to a saucepan and place over low heat. Whisk continuously until the butter has melted and ingredients are fully incorporated. In a separate bowl, whisk the whole eggs and yolks then add to the lemon mixture and whisk constantly until the curd thickens enough to coat the back of a spoon (about 10 minutes). Strain through a sieve and place in the fridge until ready to serve.
3. Add the filling ingredients into a high-sided baking dish (about 1.5-litre capacity) and gently stir to combine. Place in the oven and cook for 15 minutes until some of the liquid evaporates.
4. Meanwhile, make the crumble. Add the flour, sugar and butter to a bowl, and using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
5. Carefully remove the dish from the oven, scatter the crumble mixture over the apples and return to the oven for another 15 to 20 minutes or until the topping is golden and crisp.
6. To serve, scoop the crumble into bowls, dollop a few tablespoons of lemon curd onto each, and scatter with fresh elderflowers, if using.