Custard apple crumble is a super popular dessert. Not only is it easy to make, but apple crumble is loved by everyone. We love crumble with cream, but custard is so terrific and traditional! This recipe is a gorgeous Thanksgiving twist on the good ol’ American apple pie.
To make Custard Apple Crumble, you’ll need:
340g ready-made sweet shortcrust pastry – or 1 batch home-made sweet shortcrust pastry (see below)
2 large apples, about 400g
2 tablespoons caster sugar
4 tablespoons ready-made thick custard – If I had to make my own custard, use 1 tablespoon custard powder per 3/4 cup milk, and sweeten to taste with sugar.
115g plain flour
1/2 teaspoon ground cinnamon
4 tablespoons raw sugar
90g unsalted butter, melted
What you do:
- Preheat the oven to 190°C. Roll out the pastry and use to line the base of a 30 x 20cm glass oval dish (or a shallow cake tin if you prefer).
- Prick the pastry with a fork, line with foil and baking beans and bake blind for 10-15 minutes. Remove the foil and baking beans and return the pastry to the oven for a further 5 minutes until cooked and golden-brown.
- Meanwhile, peel, core and slice the apples evenly. Place in a pan with the sugar. Heat gently until the sugar dissolves, then cover with a lid and cook gently for 5-7 minutes until a thick puree is formed. Beat with a wooden spoon and set aside to cool.
- Mix the cold apple slices with the custard. Spread over the pastry.
- To make the crumble topping, put the flour, cinnamon and sugar into a bowl and pour over the melted butter. Stir thoroughly until the mixture forms small clumps. Sprinkle the crumble over the filling.
- Return to the oven and bake for 10-15 minutes until the crumble topping is cooked and golden brown. Leave to cool in the tin, then slice into wedges to serve. With more custard or cream!
If you prefer to make your own shortcrust pastry, you will need:
You need 225g plain flour, 110g butter, 2 egg yolks, 25g caster sugar, 1/2 teaspoon salt, 1 tablespoon water.
- Sieve the flour, sugar and salt together into a bowl.
- Cut the butter into 1.5cm cubes and rub lightly into flour, lifting the mixture to add air, until the mixture resembles breadcrumbs.
- Make a well in the middle of the mixture and stir in beaten egg yolks and water using a knife, until a soft but not sticky pastry is formed.
- Cover tightly and allow to rest in a fridge for 15 – 30 minutes, before using as directed above.
Fresh Kitchen tip:
I like making shortcrust pastry actually. It’s easy, and tastes soooo good, providing you get the proportions right. The ready-made ones are overpriced, and don’t even taste that great.