Traditional Apple Crumble with homemade Custard
Traditional Apple Crumble with homemade Custard - There are desserts, and then there’s Apple Crumble with Custard — the kind of dish that feels like a hug in a bowl. Warm, tender spiced apples covered with a buttery, golden crumble, served with velvety custard or vanilla ice cream, is about as comforting as it gets.This recipe is simple, forgiving, and can be scaled up or down depending on how many people you’re trying to impress.
Ingredients
Apples
- 800-900 g Apples See notes
- 120 g Light Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Butter
- 1 tablespoon Corn Flour or Plain Flour
Crumble
- 350 g Plain Flour
- 3 tablespoon Rolled Oats Optional (I often skip this)
- 110 g Light Brown Sugar
- 25 g Caster Sugar or add more Light Brown Sugar
- 1 teaspoon Ground Cinnamon
- ½ tsp Ground Ginger Optional
- ¼ teaspoon Ground Cloves Optional
- Pinch Salt
- 230 g Unsalted Butter Cubed
Custard
- 200 ml Double Cream
- 650 ml Milk
- 100 g Caster Sugar
- 4 Egg Yolks
- 3 tablespoon Corn Flour
- 1 teaspoon Vanilla Extract
Instructions
Step 1 - Make the Crumble Topping
- Add Flour and Oats (if using)to a bowl. Mix in the the Brown Sugar, Caster Sugar, Cinnamon, Ginger(if using), Cloves (if using) and Salt. Rub Cold Butter into Flour to create a coarse crumble. Check that the Crumble clumps together in your hands. (See Notes) . Place in the fridge.
Step 2 - Make the Apple Filling
- Add Apples, Light Brown Sugar, Vanilla and Cinnamon to a pan.Mix together and add Butter and Plain Flour. Cook on medium low heat for 4-5 minutes till the Apples have softened.
Step 3 - Assemble and Bake
- Place the Fruit in an oven dish and top with crumble. Cook in a preheated oven at 350 f/180 C/Gas Mark 4 for 35 minutes.
Step 4 - Make Custard
- Put the Double Cream and Milk and into a pot and bring to a gentle simmer over medium heat. Remove from the heat.
- In a large bowl, whisk together the Sugar, Egg Yolks, Cornflour and Vanilla.Slowly pour the hot milk onto the egg mixture while whisking the eggs so lumps don’t form.
- Once smooth, return to the pan and cook on a low heat, stirring with a whisk constantly. It will take a few minutes for it to thicken up. Don’t let it come to a boil.
- Once thickened, pour into a jug. Cover the top of the custard with clingfilm to keep the heat in and stop a skin forming
- Serve Apple Crumble with Custard.
Notes
Top tip for making this delicious sweet Crumble
Use cold butter for the Crumble This will make for a crunchier topping. You can even make it in advance and keep it in the fridge for a really crunchy topping. Or make the Crumble before the Apples and store it in the fridge whilst the Apples are cooking.Substitutions and Variations
Crumble Toppings Add texture to the crumble topping via chopped Nuts or Seeds, Granola, Desiccated Coconut, flaked Almonds for a crisp topping. Use some Almond Flour in the topping for a nutty flavour. Fruit PLEASE try this with added Plums when they are in season. DIVINE! Or add a handful of Berries for a different flavour like we do in this Apple and Blackberry Crumble. Gluten Free You can use Gluten Free Plain Flour in the crumble topping and in the dish for the fruit. Or Corn Flour works well too.Spices Add other Spices Add Spices such as Ground Cardamom or Ground Nutmeg.
How to serve
Serve with the hot or even cold Custard recipe included below ( i prefer hot custard) or a drizzle of heavy cream/double cream or a scoop of vanilla ice cream.Storage
Fridge
Unbaked This easy apple crumble recipe can be stored in the fridge for 24 hours before baking. Baked Once the crumble is baked, it can be kept in the fridge for up to 3 days.You can save it whole but leftover crumble can also be stored covered in the fridge in the dish it was in or an airtight container for up to 3 days.
How to prepare apple crumble ahead of time
A few hours ahead If you are making Apple Crumble on the same day as you are planning to serve, assemble fully and store in the fridge. Bake for 5 minutes more or remove from the fridge 30 minutes before baking. The Day before If you are making it a day before, keep the crumble separate and the apple separate in individual airtight containers.Toss the fruit with a spoonful of lemon juice so it doesn't brown too much but it is best to peel and chop the apples on the day of making.
How to freeze Apple Crumble
Apple Crumble can be frozen both baked and unbaked. Thaw overnight in the fridge and add an additional 5-10 minutes baking time.Nutrition
Calories: 394kcalCarbohydrates: 65gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 13mgPotassium: 227mgFiber: 4gSugar: 41gVitamin A: 485IUVitamin C: 7mgCalcium: 49mgIron: 2mg
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