If something makes me excited for Autumn then it is this apple crumble with homemade vanilla custard. It is out of this world good!
And here is why! This apple crumble is made with grated and chopped apples. Beacause of the grated apples this filling is creamier, juicier but not to wet. And I like to use granny smith apples for this apple crumble with custard. Their sourness goes beautifully with sweet rest of the crumble.
I used rye for this apple crumble with oats or apple crumble with oatmeal, but of course use oats if you prefer.
Then for vanilla custard for this apple crumble with homemade vanilla custard, I made my go to custard. But if you want the custard looser/runnier then add less cornstarch. This vanilla custard recipe is very easy to make. All you have to think about is to start adding the milk to the egg mixture in slow stream in the beginning. Then as soon as custard starts to thicken in the pot, continue cooking for a couple more seconds and remove from heat. This might take you some practice, but it really is very simple once you get a hang of it.
Apple Crumble With Homemade Vanilla CustardCourse: Desserts
- For the filling
10 granny smith apples
70 gr golden raisins
90 gr caster sugar
1 tsp cinnamon
1 tsp vanilla
1 lemon – juice and zest
- For the topping
100 gr flour
8 tbsp brown sugar
50 gr cold butter
2 tsp cinnamon
70 gr rye/oats
90 gr flaked almonds
50 gr chopped hazelnuts
- For the vanilla custard
250 ml milk
150 gr sugar
1 tsp vanilla
4 egg yolks
40 gr cornstarch (use less for runnier consistency)
12 gr butter
3 dl whipped cream
- In a big bowl add flour, sugar, butter and cinnamon. Crush pieces of butter and mix them with the rest of the ingredients. Do this using a fork or tips of your fingers.
- Add rye, almonds and hazelnuts and mix until combined.
- Grate four apples, chop the rest into smaller bite size chunks. Zest and juice the lemon.
- To a large pan add sugar then turn heat to medium. Stir sugar using a spoon, until it turns light brown.
- Add vanilla, cinnamon and grated apples. Stir to combine. Add chopped apples, raisins, lemon juice and zest and stir just until combined. Remove from the heat.
- Place apple filling in a 25 cm round oven dish. Cover with the crumble topping.
- Bake at 180°C for15 minutes uncovered. Then cover with wet baking paper and bake for another 15 minutes or until juices are bubbling.
- For the vanilla custard, place milk and vanilla in a medium size pot. Turn heat to medium-high and bring just before boiling point.
- In the meantime add egg yolks, sugar and cornstarch to a bowl and mix, using electric mixer, until pale and fluffy.
- Start adding warm milk, in slow stream, to the egg mixture. And mix with hand whisk all the time. After you have added half of the milk mixture, pour all of it in to the eggs and mix briefly.
- Return egg and milk mixture to the same pot. Turn heat to medium and cook, while stirring with hand whisk all the time, until it starts to thicken. When the sauce starts to thicken, cook it for 5 second more, remove from the heat and transfer directly back to the bowl. Add butter and mix until combined. Cover and place in the fridge to cool.
- In the meantime whisk heavy cream until fluffy.
- When the vanilla sauce has cooled down, mix it using a spoon to loosen it up. Add whipped cream and mix until smooth, using a spoon. If there are any lumps, put the sauce through a sifter.
- Serve warm crumble with a dollop of vanilla custard on top and enjoy!
For more seasonal recipes check the links bellow!