Apple and Blackberry Crumble with Vanilla Custard

A classic British dessert with a warm, comforting flavor, perfect for autumn. The tartness of the fruit balances the sweetness of the crumble topping and is enhanced by creamy vanilla custard.

Prep Time

20 minutes

Total Time

55 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.87/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

3mediumApples(Peeled, cored, and sliced)

£1.20

1cupBlackberries(Fresh or frozen)

£3.00

2tablespoonsGranulated Sugar(For the filling)

£0.10

1tablespoonLemon Juice(Freshly squeezed)

£0.15

1cupAll-Purpose Flour(For the crumble topping)

£0.20

0.5cupRolled Oats(For the crumble topping)

£0.30

0.5cupBrown Sugar(Packed, for the crumble topping)

£0.25

0.5cupCold Butter(Unsalted, cubed, for the crumble topping)

£1.20

0.5teaspoonGround Cinnamon(For the crumble topping)

£0.10

1recipeVanilla Custard(See recipe below or use store-bought)

£2.50

2cupsMilk(For Vanilla Custard (Optional))

£1.00

4Egg Yolks(For Vanilla Custard (Optional))

£1.20

0.3cupGranulated Sugar(For Vanilla Custard (Optional))

£0.10

1teaspoonVanilla Extract(For Vanilla Custard (Optional))

£0.20

Total Cost

£11.50

£2.87 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a mixing bowl, combine sliced apples, blackberries, granulated sugar, and lemon juice. Toss to coat evenly.
3.
Pour the fruit mixture into a 9-inch baking dish.
4.
In a separate mixing bowl, combine flour, oats, brown sugar, cinnamon. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
5.
Sprinkle the crumble topping evenly over the fruit mixture.
6.
Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
7.
Let cool slightly before serving.
8.
Serve warm with a generous dollop of vanilla custard.
9.
(Optional) To make the Vanilla Custard: In a saucepan, heat the milk until just simmering. In a bowl, whisk together the egg yolks and sugar until pale and thick. Gradually whisk the hot milk into the egg yolk mixture, then pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not boil. Remove from heat and stir in vanilla extract. Let cool slightly.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

85g

33% of RDA

Fat

30g

43% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

45 g

50% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a richer flavor, use brown butter in the crumble topping.

Add a pinch of salt to the fruit filling to enhance the sweetness.

If the crumble topping is browning too quickly, cover the dish loosely with foil during the last 10-15 minutes of baking.

Store leftover crumble in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Cooking Equipment

Oven

Saucepan

Mixing Bowls

9-inch Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Carrot and Butternut Squash with Maple-Balsamic Glaze

A vibrant and flavorful side dish featuring roasted carrots and butternut squash, tossed in a sweet and tangy maple-balsamic glaze.

45 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Creamy Watercress Soup with Toasted Croutons

A vibrant and refreshing creamy watercress soup, perfect as a starter. The peppery bite of the watercress is balanced by the creamy texture, and the toasted croutons add a delightful crunch.

45 minutes

4 servings

Easy

"The peppery freshness of the watercress soup provides a lovely contrast to the sweetness of the roasted vegetables. Its creamy texture also offers a pleasant counterpoint to the slightly caramelized exterior of the carrots and squash. The toasted croutons add a welcome textural element that will complement the soft vegetables."