Apple Crumble with Custard
“Apple crumble is the dessert I make most often in autumn. It’s the antidote to autumn afternoons, to rain, to everything. It takes 15 minutes to put together and then the oven does the rest.”
What You’ll Need
- FOR FILLING: 6 Bramley apples, peeled and roughly sliced, 3 tbsp sugar, 1 tsp cinnamon, juice of ½ lemon
- FOR CRUMBLE: 180g plain flour, 120g cold butter diced, 100g demerara sugar, 50g rolled oats, pinch of salt
- CUSTARD: 500ml whole milk, 4 egg yolks, 2 tbsp caster sugar, 1 tbsp cornflour, 1 tsp vanilla
Let’s Cook — Step by Step
- Step 1 — Preheat oven to 190°C.
- Step 2 — Toss apple slices with sugar, cinnamon, and lemon juice. Spread in a baking dish.
- Step 3 — For the crumble: rub cold butter into flour with your fingertips until it resembles rough breadcrumbs. Stir in demerara sugar, oats, and salt. Don’t over-process — big crumble pieces are the best part.
- Step 4 — Scatter the crumble topping evenly over the apples. Don’t press it down.
- Step 5 — Bake for 40–45 minutes until the topping is deep golden and the apple juices are bubbling around the edges.
- Step 6 — For the custard: heat milk until just simmering. Whisk yolks, sugar, cornflour, and vanilla in a bowl. Pour hot milk over slowly while whisking. Return to the pan and cook over low heat, stirring constantly, until thick enough to coat a spoon.
- Step 7 — Serve the crumble warm with the custard poured over — or vanilla ice cream if you don’t feel like making custard.
Kitchen Tip: Cold butter rubbed quickly into flour is what gives you those satisfying big crumble chunks. Warm butter makes it pasty.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
