If you’re looking for the perfect Fall dessert, this is it! This comforting apple crumble with custard is made with cinnamon, ginger and is topped with a crunchy oat crumble topping. I then made homemade vanilla custard to pour over it. It only takes 30 minutes to prep this entire recipe!
This is one of the best desserts, it is so simple to throw together and will make your home smell just like Fall. Apple crumble with custard is a dessert I always have in England, definitely what I think of when someone says British baking!
Tell me about this recipe
- The apple crumble only takes a few minutes to throw together. All you need to do is toss sliced apples with some spices before sprinkling over an oat crumble topping.
- The topping is made with brown sugar, cinnamon and ginger. It gives you a delicious crunch to the crumble!
- I made a vanilla custard for this, but it also tastes delicious with ice cream or whipped cream.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Apples: I made this with cooking apples, also called Bramley apples, however I also tested this with Granny Smith and Braeburn apples and it tasted delicious!
- Oats: The topping is made with rolled oats
How to make this recipe
One: Start off by mixing together all of your topping ingredients together in a jug or bowl. Place in the fridge
Two: Toss your sliced apples with the rest of the ingredients. Make sure the slices are evenly coated.
Three: Butter your tray, then pour in the apple slices. Make sure there is an even layer of the apples.
Four: Pour over the oat crumble topping. Bake for 50-55 minutes at 350 degrees.
Five: Beat your egg yolks, sugar and cornstarch together in a bowl. In a medium saucepan, heat up your vanilla, milk and heavy cream until it begins to simmer. Pour a cupful of the cream to the egg yolks, whisking constantly. Add another two cupfuls of the cream – by whisking constantly you make sure that you don’t scramble the eggs.
Six: Quickly clean out your pan, then pour the egg and cream mixture back into the pan. Stir constantly until it becomes thick enough to coat the back of a wooden spoon. The longer you cook this, the thicker it will get.
Seven: Pour your custard into a jug and place some plastic wrap against the surface – this stops it from forming a skin.
Eight: Allow your crumble to cool for at least 5 minutes before serving.
- Be sure that your thoroughly mix your topping ingredients, getting all the dry ingredients moistened by the butter. If you don’t mix them enough then your topping will be too dry after baking.
- Check on the apple crumble as it’s baking, if it starts to get too brown you can cover the top with foil.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake
Frequently Asked Questions
Tricky question, it all depends on who you ask! Some say that crisps contain oats while crumbles do not. Richard Sax’s ‘Classic Home Desserts’ states that a crisp is topped with butter, sugar, flour and sometimes nuts, while a crumble is the English version of a crips with a topping of oats.
You can! Using cooking apples will give you a tart filling which contrasts with the topping, however if you use eating apples just add a bit more lemon juice.
Once your crumble has cooled down, keep it in the fridge for up to 5 days.
Other Fall Desserts To Make
Apple Crumble with Custard
- 9×7-inch baking pan
- 1110 grams apples peeled, cored and thinly sliced
- 50 grams light brown sugar
- 30 grams all purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- 1 tablespoon lemon juice
- 94 grams all purpose flour
- 150 grams light brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 113 grams unsalted butter cubed and cold
- 80 grams rolled oats
- ½ teaspoon kosher salt
- 4 egg yolks room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
- 2 tablespoons granulated sugar
- 300 millilitres milk
- 300 millilitres heavy cream
- Preheat your oven to 350°F/175°C. Butter a 8×8 or 9×7 dish
- Whisk together the flour, cinnamon, ginger,, salt, oats and brown sugar together in a large jug or medium bowl. Add in your cubed butter and use your fingers or a pastry cutter to rub the butter until it is very crumbly and everything is moistened. Place in the fridge while you prepare the filling.
- In a large bowl, mix all of your filling ingredients together and toss. Make sure the apple slices are evenly coated.
- Spread the apples out into an even layer of your dish. Make sure there are no gaps! Sprinkle over your topping mixture evenly
- Bake for 50-55 minutes. If it gets too brown, place some foil on top
- Allow it to cool for at least 5 minutes before serving
- In a medium saucepan, add your vanilla extract, milk and heavy cream. Bring to a simmer at a medium-low heat – do not allow it to boil!
- In a medium bowl, whisk together the egg yolks, cornstarch and sugar. Whisk until it is smooth.
- Pour the hot milk mixture a cupful at a time into the egg yolks, whisking the yolks constantly – this ensures it doesn't scramble.
- Turn the heat off, and quickly clean and dry your saucepan. Place the pan on low heat and pour in the mixture. Stir constantly with a wooden spoon until it is thick – this could take up to 20 minutes. It's ready when you can draw a line through the custard. Pour into a large jug and place plastic wrap on to the surface, this will stop a skin from forming.