Apple Custard Crumble Recipes

Steps:

• Preheat oven to 350°F Lightly grease or spray 8-inch squarea baking dish . Layer apple slices in dish.
• In bowl, whisk together sugar flour and cinnamon; whisk in eggs until frothy. Whisk in milk, lemom rind and vanilla; pour over apples.
• Crumble: In bowl, combie oats, brown sugar, flour, and cinnamon. With fingers, mix in butter until mixture is curmbly. Spinkle over apple mixture.
• Bake for about 50 minutes or until apples are tender, custard is thickened, and topping is golden. Serve warm or cold with a dollop of whipped cream or frozen vanilla yogurt.
• NOTE: Tart apples such as Northern Spy, Granny Smith Spartan or Crispin give the best fruit flavour.
• You may also sprinkle 1/3 cup of dried cranberries over apples in step one.

Steps:

• Preheat oven to 400°F, Place sliced apples in a greased 13" X 9" dish.
• Sprinkle 1/2 cup of sugar and 1/2 tsp of the cinnamon over fruit.
• In a medium bowl, stir together flour, remaining 1/2 tsp cinnamon, and salt.
• Rub butter into flour until mixture resembles breadcrumbs.
• Stir in remaining 1/2 cup of sugar.
• Sprinkle over fruit.
• Bake at 400 F for 30-45 minutes, or until top is lightly browned.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
• Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
• Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.

Steps:

• The icing will need to chill in the fridge overnight, so make it the day before you want to serve the cakes. Sift the icing sugar and custard powder into a large bowl, add the vanilla extract and 4 tbsp of the cream, then whisk until smooth.
• Tip all but 2 tsp of the remaining cream into a medium saucepan and heat gently until small bubbles start to appear around the edges of the pan - the cream should be hot, but not boiling. Gradually pour this into the bowl with the custard powder mix, whisking all the time. Pour the mixture back into the saucepan and return to the heat. Cook gently for 4-6 mins, stirring all the time, until the mixture has thickened and the custard powder has dissolved. Transfer to a bowl and cover the surface directly with cling film. Leave to cool, then chill overnight.
• The next day, heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Toss the apples and custard powder together in a bowl and set aside. In a large bowl, beat the butter and sugar together, using an electric whisk, until light and fluffy. Slowly add the eggs and vanilla extract, whisking well after each addition. Fold in the flour, then stir through the custard powder- coated apples. Divide the mixture between the muffin cases and bake for 18-20 mins until lightly golden, and a skewer inserted into the centre comes out clean. Leave to cool on wire racks.
• Blitz all the ingredients for the crumble together in a food processor until the mixture resembles fine crumbs. Tip half the mixture onto a baking tray lined with baking parchment and bake for 5-10 minutes until lightly golden.
• Continue to pulse the remaining half of the crumble topping mixture until it comes together to form a dough, adding 1-2 tsp of the reserved double cream to bind, if needed. Form the dough into a ball, wrap in cling film and chill for 30 mins, or until firm.
• Roll out the dough on a lightly floured surface to the thickness of a £1 coin. Using an apple-shaped and a leaf-shaped cutter, or a sharp knife, cut out 12 apple shapes and leaves. Lift the shapes with a palette knife and transfer to a baking tray lined with parchment. Bake for 8-10 mins until lightly golden. Leave to cool for 5 mins, then transfer to wire racks to cool completely.
• Melt the chocolate in a small bowl over a pan of simmering water, or pop in the microwave for 5-10 second bursts. Dab each leaf biscuit with a little of the melted chocolate and fix it to an apple biscuit. Leave to set.
• Whip the chilled custard cream icing to soft peaks, then transfer to a piping bag fitted with a large round nozzle. Pipe some icing onto each cupcake, then smooth the surface using a small metal spatula or the back of a spoon. Sprinkle over some crumble, then insert an apple biscuit into the top.