The mere mention of apple crumble and custard conjures up a collection of cherished memories, taking me on a journey through the sweetest moments of my life. This simple yet soul-nourishing dessert holds a special place in my heart.
As a child, I would watch as the crisp, tart apples were peeled and sliced. Flour-dusted hands meticulously rubbing butter into the flour and sugar mixture to create the crumbly topping was a welcoming sight, and I couldn’t wait for the final masterpiece to emerge from the oven.
Now, I carry forward the tradition with a sense of pride and nostalgia. It has become my go-to dessert, a tradition of comfort, and a perfect companion to the grand Sunday roast.
This indulgent dish has gone beyond being a mere dessert, and has become a symbol of togetherness and celebration in my family. Not least because it’s my father-in-law’s favourite dessert. Every special occasion, be it Christmas, Halloween, or any other festivity, is graced with its presence. Each event brings its own unique version of crumble, tailored to suit the occasion and reflect the season’s spirit.
Preparing this dessert for a gathering is a labour of love that I happily undertake. As friends and family gather around the table, the anticipation of the first spoonful of warm, aromatic apple crumble paired with creamy, velvety custard creates a joyous atmosphere.
The custard itself, though requiring a bit more time to make from scratch, is a real indulgence. The combination of vanilla and eggs, simmered gently in milk, produces a velvety, luscious texture that elevates the entire dessert. It effortlessly beats any shop-bought custard, making it an essential and irreplaceable component of this dish.
Proper Homemade Apple Crumble & Custard
For the filling
- 6 bramley apples (peeled, cored and sliced)
- 1 tbsp vanilla extract
- 2 tbsp golden caster sugar
- 2 tbsp ground almonds
- 1 tbsp ground cinnamon
For the crumble
- 175g plain flour
- 110g golden caster sugar
- 110g cold butter cut into cubes
- 50g ground almonds
- 1 tbsp light brown sugar
- Handful flaked almonds
For the custard
- 400ml double cream
- 500ml whole milk
- 100g caster sugar
- 4 large egg yolks
- 3 tbsp cornflour
- 1 tsp vanilla extract
Directions
- Put the cubed butter into the freezer for about 20 minutes, and preheat your oven to 200C
- Put the peeled, cored and sliced apples into a dish, sprinkle over the two tablespoons of golden caster sugar, and add the vanilla extract.
- Next, sprinkle over the ground almonds and cinnamon, and flatten down with a spoon.
- Make the crumble topping by combining the plain flour, caster sugar, and ground almonds in a bowl. Take the butter out of the fridge and add to the flour. Run it together between your fingertips until the mixture looks like breadcrumbs.
- Cover the apples with the crumble mix, sprinkle over the light brown sugar, followed by the flaked almonds.
- Set the dish on a baking tray (to catch any spills during baking) and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft.
- To make the custard, heat the milk & cream together in a large pan and gently bring to just below boiling point. Meanwhile in a large bowl, whisk the yolks, cornflour, sugar and vanilla together. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
- Clean your pan (which will help prevent burning), then pour the custard mixture back into it. On a medium heat, whisk constantly until the custard has thickened.
- When the crumble is cooked remove from the oven & leave to cool for 10 minutes before serving with homemade custard & a scoop of your favourite ice cream.
