Apple crumble and custard

Easy apple crumble and custard

Recipe by Elke Travers

Serves 6

Treat the family with everyone’s favourite warming winter dessert, cinnamon spiked apples with golden crumble topped with luscious custard.  We used our Italian made cookware for cooktop to oven to table convenience with style.

20g butter

1kg wax free apples, peeled, cored and cut into 2cm dice

½ cup (110g) coconut sugar

1 teaspoon cinnamon

2 tablespoons lemon juice

Crumble

1 cup (250g) plain flour

½ cup (110g) caster sugar

100g butter

Pinch salt

Custard

600ml milk

¼ cup (60g) caster sugar

6 egg yolks

1 teaspoon vanilla

Set oven to fan forced and pre heat to 180°C.

Melt butter in a 28cm Smeg deep pan.  Add apples, coconut sugar, cinnamon and lemon.  Cook over medium heat for 10 minutes until the apples start to soften.

Meanwhile, combine crumble ingredients in a large bowl and, using your fingertips, rub until the mixture resembles coarse sand.  Sprinkle crumble over apples and bake for 30 minutes until golden brown. 

For the custard, pour milk in a small saucepan and bring to the boil.  Place caster sugar, egg yolks and vanilla in a bowl and whisk until light and fluffy.  Pour milk over sugar and egg mixture and whisk until smooth.  Strain the mixture back into the saucepan and cook over low heat, stirring frequently, until the custard coasts the back of a spoon and reaches 86°C.  Do not boil as the mixture could curdle and separate.

Serve apple crumble with warm custard.