This Apple Crumble with Warm Custard is a wonderful dessert, basically a cosy hug in a bowl! Softened apples topped with a crumbly topping and served with a generous drizzle of luscious custard.
One of the first things I ever baked in school during my Home Economics lessons was a warm dish of apple crumble, served with custard made from a packet. For this reason, this recipe holds a special place in my heart, as it takes me back to being 11 years old and feeling proud of my work. Nowadays, I still make it occasionally, but now I prepare the custard from scratch. I especially enjoy a warm bowl when the weather is cold.
Difference between crumble and crisp
Although a crisp and a crumble might look similar, there is a slight difference in the topping of these fruit-based desserts. Generally a crisp includes oats in the streusel topping, which gives it a lighter, crunchier texture when baked, and more common in the US. On the other hand, a crumble which is more traditionally popular in the UK, doesn’t contain oats in the topping. For this reason, a crumble is more softer and crumblier. However, both are baked over fruit and served warm, served with a dairy creamy based topping.
TIPS for the Best Custard
For this custard, we won’t need any binding agents like cornstarch, as it doesn’t need to be too thick. The thickening comes from gently cooking the egg yolks. However, eggs can be tricky, as if the custard overheats, it can curdle. So how do we avoid that?
- Start by whisking the egg yolks and sugar vigorously until the mixture becomes pale in color. This step helps dissolve the sugar and slightly warms the eggs, preparing them for the milk.
- Next, add the warmed milk slowly while whisking continuously. This tempers the eggs and prevents them from cooking too quickly or scrambling.
- Once all the milk is incorporated, cook the custard over medium heat, stirring constantly. Avoid bringing it to a boil. The temperature should not exceed 80°C.
- If the custard does overcook and becomes grainy or curdled, remove it from the heat immediately. Whisk vigorously while adding a tablespoon or two of cold cream. If it’s badly scrambled with larger lumps, strain it through a sieve before whisking, or blend it until smooth if needed.
FAQs
What type of apples work best for a crumble?
My favourite apples to use in this recipe are granny smith, as they keep a little bite and don’t crumble into mush. However, you can use other apples that are good for cooking and baking such as golden delicious, gala, pink lady, jonagold, honey crisp, bramley, etc. You can also use a mix of different apples so that you have different textures.
What other fruit can I use instead of apples?
This recipe can be used as a guide on how to make any fruit crumble. Other fruits which work wonderfully in this recipe are pears, quince, plums, berries. You can also do different fruit combinations and have fun with different spices and nuts as add ins.
How to serve this delicious crumble?
Let the crumble cool slightly before serving, this will allow the juices to settle and thicken. While still warm, serve the apple crumble with a generous drizzle of the warm custard as a cosy dessert, which will fill your heart with happiness! You can also serve this crumble with other toppings, such as ice cream, whipped cream, or Greek yogurt for a healthier dessert or as sweet breakfast!
Can I prepare this apple crumble in advance?
It can easily be prepared ahead and then re-heated, if you want, before serving. Store the prepared apple crumble in the fridge tightly covered. It can last up to 3 days. If you want to serve warm, simply heat the crumble in the oven for about 15 minutes at 170°. Or else, heat individual servings in the microwave. You can also prepare the topping alone in advance; uncooked it will keep well in an airtight container for at least 2 days. Simply use it when you want to make the fruit crumble.
Apple Crumble with Warm Custard
Ingredients
Apple Filling
- 6 medium granny smith apples cubed
- 75 g brown sugar
- 30 g butter
- juice of a lemon
- 1 tsp cinnamon
- 30 g caramel sauce
Crumble
- 225 g flour
- 165 g cold butter
- 50 g sugar
- 75 g brown sugar
- 1/2 tsp salt
Custard
- 115 g sugar
- 4 egg yolks
- 250 ml full fat milk
- 2 tsps vanilla powder or 1 tbsp vanilla extract
Instructions
Apple Filling
- Chop the apples into equal sized pieces, add lemon juice and mix together. In a saucepan over medium heat, mix together the chopped apples, sugar, butter and cinnamon. Cook the apples on medium heat for about 5 minutes, until they slightly soften. Take it off heat and place in a baking dish and drizzle the caramel sauce on top.
Crumble
- In a bowl mix together all the ingredients. With your hands rub in the butter and form clumps. Spread the clumps all over the apples, making sure that the fruit is all covered. Bake the crumble at 170°C for about 45 minutes or until all bubbly and golden.
Custard
- In a saucepan add the milk and heat it. In another saucepan add the egg yolks, sugar and vanilla powder. Whisk vigorously until the mixture becomes pale yellow.
- Gently add half the milk to the egg mixture, and mix. Then add the remaining milk, making sure that everything is well incorporated.
- Return the mixture, and cook on medium heat until it starts to thicken. It's important to do not let it boil. Stir continuously until the mixture coats the back of a spoon. Drizzle over the warm apple crumble.
Nutrition
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