Classic Apple Crumble with Custard

A comforting classic served warm

Total: 55 min
Hands-on: 30 min
Serves: 6
Level: Easy
Cuisine: British
Meal: Dessert

Vegetarian

This reliable Apple Crumble with Custard features flaky oat topping and smooth vanilla custard. It is simple, satisfying, and best enjoyed straight from the oven.

Shopping list

4 Golden cooking apples
80 g Plain flour
80 g Porridge oats
80 g All-purpose flour
90 g Cold unsalted butter
80 g Caster sugar
1 tsp Ground cinnamon
1 tsp Baking powder
1 pinch Salt
1 tbsp Plain flour (for dusting)
10 g Unsalted butter (for brushing)
3 tbsp Custard powder
400 ml Full-fat milk
1 tbsp White sugar
1 tsp Vanilla essence

Ingredients

Custard

3 tbsp Custard powder
400 ml Full-fat milk
1 tbsp White sugar
1 tsp Vanilla essence

Crumble topping

4 Golden cooking apples peeled, cored and sliced
80 g Plain flour
80 g Porridge oats
80 g All-purpose flour
90 g Cold unsalted butter diced
80 g Caster sugar
1 tsp Ground cinnamon
1 tsp Baking powder
1 pinch Salt

Baking dish

1 tbsp Plain flour for dusting the baking dish
10 g Unsalted butter for brushing the baking dish

Method

Heat oven to 180C (160C fan). Butter a 2.5 liter ovenproof dish and line with parchment paper, leaving an overhang.

5 min
Peel, core and slice the apples into 5mm thick slices. Sprinkle with 1 tbsp caster sugar and arrange in the prepared dish.

5 min
In a large bowl, combine flour, oats, baking powder, cinnamon and remaining sugar. Rub in the cold butter until the mix resembles coarse crumbs.

5 min
Scatter the crumble topping evenly over the apples. Do not press down; the gaps let steam escape.

2 min
Bake for 30 minutes until the top is golden and the filling is bubbling around the edges.

1 min
In a small pan, whisk custard powder, sugar and 100ml of the milk. Pour in the remaining milk, bring to a gentle boil, and simmer for 2 minutes, stirring constantly.

5 min
Stir in vanilla and butter. Chill slightly in the fridge for 10 minutes to thicken before serving.

2 min

Chef's tips

Keep the butter very cold for the crumble topping to ensure a flaky, non-greasy texture.
Do not overcook the apples; they should retain a slight bite when served warm.
Make the custard just before serving to prevent it from skinning or curdling.

Swap it

Russet apples: Use for a firmer, more tart crumble that holds its shape better when cooked.
Almond meal: Replace half the oats with ground almonds for a richer, nutty crust.
Mascarpone: Swap half the custard for warm mascarpone for a lighter, creamier dessert.