Once you have eaten apple crumble with strawberry you wont want it any other way. Served with chome made creme anglaise its pure heaven.
Preheat the oven to 180C.
Mix all the filling ingredients in a bowl and set aside.
To make the crumble topping, either do this by hand, or as I do, and whizz it through my food processor. Mix all the crumble ingredients except the nuts together until it looks like a fine crumb. Then using your hands, clump the crumbs together to make bigger bits.
Spread the apple and strawberry filling in an appropriately sized ovenproof dish and sprinkle the crumble topping evenly over the top. Scatter the almonds and bake for 35 – 40 minutes until the pie is bubbling and the top is golden brown. * If the top is over-browning during baking, cover loosely with a piece of tin foil (I pretty much do this with most of my baking.
While the crumble is baking make the crème anglaise:
Beat the egg yolks and sugar with an electric mixer until light and fluffy. About 5 minutes.
Heat the milk, cream and seeds scraped from the vanilla pod in a small heavy-based pot until it just starts to bubble around the edges.
While the mixer is still running, slowly pour about half the milk/cream mix into the egg and sugar mix, then add the rest and briefly mix. Pour all of this back into the pot and return to the stove over low heat. Stirring continuously, cook this custard until it thickens enough to coat the back of a spoon and holds a line when you run your finger through it. As it cools it will thicken more.