Spiced Apple & Blackberry Crumble with Vanilla Bean Custard

A warm and comforting dessert featuring spiced apples and blackberries topped with a buttery crumble and served with a rich vanilla bean custard.

Prep Time

20 minutes

Total Time

55 minutes

Calories

735 kcal

Difficulty

Easy

Equipment

4 items

Cost

£3.04/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

2mediumApples(Peeled, cored, and sliced (e.g., Braeburn, Honeycrisp))

£0.80

1cupBlackberries(Fresh or frozen)

£3.00

1cupAll-Purpose Flour

£0.20

0.5cupRolled Oats(Old-fashioned or quick-cooking)

£0.25

0.5cupBrown Sugar(Packed)

£0.30

0.5teaspoonCinnamon

£0.10

0.3teaspoonNutmeg(Ground)

£0.15

0.5cupCold Unsalted Butter(Cut into small cubes)

£1.50

1tablespoonLemon Juice(Freshly squeezed)

£0.10

0.3cupGranulated Sugar

£0.15

3Egg Yolks(Large)

£0.75

1.5cupsHeavy Cream

£1.80

0.5Vanilla Bean(Split lengthwise, seeds scraped)

£2.75

0.5cupMilk

£0.30

Total Cost

£12.15

£3.04 per serving

Instructions

1.
Preheat oven to 375°F (190°C).
2.
In a bowl, combine sliced apples, blackberries, lemon juice, cinnamon, nutmeg, and 2 tablespoons of brown sugar. Toss gently to coat. Transfer the fruit mixture to a 9-inch baking dish.
3.
In a separate bowl, combine flour, oats, the remaining brown sugar, and cold butter. Use your fingers or a pastry blender to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
4.
Sprinkle the crumble topping evenly over the fruit mixture.
5.
Bake for 30-35 minutes, or until the topping is golden brown and the fruit is bubbling.
6.
While the crumble is baking, prepare the custard. In a saucepan, whisk together egg yolks and granulated sugar until pale and thick.
7.
In a separate saucepan, combine heavy cream, milk and vanilla bean (seeds and pod). Heat over medium heat until simmering. Remove from heat and let steep for 10 minutes.
8.
Remove the vanilla bean pod. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Pour the mixture back into the saucepan.
9.
Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
10.
Remove from heat and strain the custard through a fine-mesh sieve to remove any lumps.
11.
Let the crumble cool slightly before serving. Serve warm with a generous dollop of vanilla bean custard.

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My Notes

Nutrition Information

Nutrition per serving (250g)

735 kcal / 3075 kJ

Carbs

66g

25% of RDA

Fat

50g

71% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

38 g

42% of RDA

Sodium

50 mg

2% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a crunchier topping, add some chopped nuts (e.g., pecans or walnuts) to the crumble mixture.

If using frozen blackberries, thaw them slightly before adding them to the apple mixture.

To prevent the crumble topping from browning too quickly, cover the baking dish with foil during the last 10-15 minutes of baking.

The custard can be made ahead of time and stored in the refrigerator for up to 2 days.

Pairing Context: The warm, comforting flavors of apple and blackberry crumble, spiced with cinnamon and nutmeg, offer a sweet and comforting counterpoint to the savory spice of a warm Moroccan spiced carrot and harissa dip with pita bread for dipping. The vanilla bean custard adds a touch of indulgence and creaminess that balances the slight heat, providing a delightful finish to the meal.

Cooking Equipment

Oven

Stove

9-inch baking dish

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Spicy Roasted Red Pepper & Walnut Dip with Pita Chips

A vibrant and flavorful dairy-free dip perfect for sharing. The roasted red peppers provide sweetness, while the walnuts add a nutty richness and the spices give it a delightful kick.

45 minutes

4 servings

Easy

"Pairs perfectly with this dessert"

Starter

Watercress Soup with Toasted Seed Garnish

A vibrant and peppery watercress soup, perfect as a light starter. The toasted seed garnish adds a nutty crunch and enhances the flavor.

45 minutes

4 servings

Easy

"The peppery freshness of watercress soup provides a light and palate-cleansing start that contrasts beautifully with the richness and spice of the red pepper dip. The toasted seeds offer a subtle nutty element that echoes the walnuts in the main course, creating a cohesive flavor bridge."