Creamy Custard Apple Crumble

Ingredients

• 400 gcanned pie apple
• 1 can (300 ml)lite cooking cream
• 1 tspvanilla essence
• 55 g (¼ cup)caster sugar
• 2 tbspcustard powder
• 2eggs, lightly beaten
• 45 g (½ cup)traditional rolled oats
• 40 g (½ cup)shredded coconut
• 30 gbutter, melted
• 1 tbspgolden syrup

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (160°C fan). Divide the pie apple between six 125 ml ovenproof dishes.

2. 2

   Make the custard

   Put the cream, vanilla essence, caster sugar, custard powder and beaten eggs in a saucepan over low heat. Whisk to combine, then stir continuously until the custard just thickens. Pour it over the apple.

3. 3

   Mix the topping

   Combine the oats, shredded coconut, melted butter and golden syrup, mixing well. Divide the mixture between the dishes.

4. 4

   Bake until golden

   Bake for 10–15 minutes, or until the topping is golden.

What is apple crumble?

Apple crumble is a baked fruit dessert topped with a crumbly mixture, a familiar British-style alternative to a pastry-topped pie. This version adds a layer of custard between the apple and its oat topping.

Canned pie apple keeps preparation simple, while individual dishes make it easy to portion and serve. The coconut and golden syrup give the topping a sweet, toasty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 271 calories, 9g protein, 31g carbs, 12g fat.

The apple, caster sugar, oats and golden syrup provide most of the carbohydrates; the cream and butter contribute fat, while the eggs, cream and custard powder contribute some protein. To balance the plate, serve a portion with fresh fruit or plain yoghurt.

Getting the custard right

Low heat: warm the cream mixture gently and keep stirring so the eggs thicken it gradually rather than setting in lumps. Take it off the heat once it has just thickened; it will bake again in the oven.

Custard powder: whisk it in with the other custard ingredients before heating to help it blend evenly. Scrape around the base and corners of the saucepan as you stir.

Building the layers

Apple base: divide the pie apple evenly between six 125 ml ovenproof dishes. Spreading it across the bases gives each portion a similar fruit-to-custard balance.

Custard layer: pour the freshly thickened custard over the apple. Add the oat mixture on top, distributing it between the dishes rather than packing it down.

A crisp, golden topping

Oat mixture: combine the oats and coconut thoroughly with the melted butter and golden syrup so the dry ingredients are coated. This helps the topping colour as it bakes.

Doneness: check the topping at 10 minutes and continue baking for up to 15 minutes if needed. It is ready when the surface is golden.

Timing and serving

The custard thickens on the hob before the dishes go into the oven, so keep an eye on it while it warms. The short bake is mainly for colouring the topping and finishing the layered dessert.

Serve the portions warm, taking care with the hot ovenproof dishes. The recipe does not specify an accompaniment; a spoonful of plain yoghurt or extra fruit can sit alongside if you like.

Choosing the ingredients

Pie apple: use the canned apple as supplied and divide it between the dishes. If the pieces are large, they can be cut smaller before portioning, though this is not required by the method.

Cream and flavouring: lite cooking cream, vanilla essence and caster sugar form the custard base, while custard powder helps it thicken. The lightly beaten eggs are whisked into this mixture before it is heated.

Recipe notes & tips

• Use six ovenproof dishes with a capacity of 125 ml each.
• Whisk the custard ingredients together before placing the saucepan over low heat.
• Keep stirring the custard continuously as it thickens.
• Divide the apple, custard and topping evenly for consistent portions.
• Check the topping after 10 minutes, as oven performance can vary.

Variations

• Add cinnamon: stir a little into the apple for a warm spice note.
• Use mixed spice: add a pinch to the oat and coconut topping before baking.
• Try pear: replace some or all of the pie apple with canned pear.
• Include chopped nuts: mix them through the topping for extra crunch.
• Serve with yoghurt: add a spoonful alongside each warm portion.

Common mistakes to avoid

• Heating the custard too quickly: keep the heat low and stir continuously to help prevent it from setting unevenly.
• Stopping before it thickens: continue stirring until the custard just thickens, as directed.
• Uneven portions: divide the apple and topping between all six dishes before baking.
• Packing down the topping: spread it loosely so it can colour across the surface.
• Overbaking: check at 10 minutes and remove the dishes once the topping is golden.

How to store

Cover and refrigerate leftovers once cooled, and use within 2 days. Reheat in the oven until warmed through, or microwave individual portions; the topping may soften during storage.

Frequently asked questions