SHE HAS CRAVINGS

APPLE CRUMBLE WITH CUSTARD SAUCE

There’s something so comforting about a warm apple crumble fresh from the oven; the soft, cinnamon-kissed apples, that golden crunchy topping, and of course, a generous pour of silky custard sauce to finish it off.

This recipe is my go-to when I want a dessert that’s simple, nostalgic, and tastes like a warm hug in dessert form. Whether you’re hosting friends, looking for something special to gift a loved one, or just craving something sweet after dinner, this apple crumble with custard sauce delivers every time.

INGREDIENTS

Apple Filling

  • 6 apples – peeled & diced
  • 70g brown sugar
  • 1 1/2 tsp cinnamon powder
  • a pinch of salt
  • Juice of 1/2 a lemon
  • 50g butter
  • 200ml water

Crumble

  • 100g plain flour
  • 60g plain oats
  • 30g brown sugar
  • 30g white sugar
  • a pinch of salt
  • 100g cold butter

Custard Sauce

  • 600ml milk
  • 1 tsp vanilla essence
  • a pinch of salt
  • 4 egg yolks
  • 70g white sugar
  • 2 tsp corn flour

HOW TO MAKE IT

Apple Filling

  1. Add all the apple filling ingredients except the water into a pot.
  2. Cook over medium heat, stirring until the apples are coated, the butter has melted, and it smells fragrant.
  3. Pour in the water and simmer for 15–20 minutes, until the apples are slightly softened and the sauce turns thick and jammy.
  4. Turn off the heat and set aside.

Crumble Topping

  1. In a large bowl, combine all the crumble ingredients.
  2. Using your hands, rub and squeeze the mixture until it resembles coarse breadcrumbs. Set aside.

Custard Sauce

  1. In a pot, gently heat the milk, vanilla essence, and salt over low heat.
  2. In a separate bowl, whisk together the egg yolks, sugar, and cornflour.
  3. Once the milk reaches a gentle simmer, turn off the heat.
  4. Slowly ladle warm milk into the egg mixture while whisking constantly to temper the eggs (repeat 3–4 times).
  5. Pour the tempered mixture back into the pot.
  6. Return to low heat and cook, stirring continuously, until the custard thickens. Avoid boiling.
  7. Turn off the heat once the custard is silky and slightly thickened.

Assemble & Bake

  1. Spoon the apple filling into an 8–9 inch oven-safe dish.
  2. Evenly sprinkle the crumble topping over the apples.
  3. Bake at 180°C for 25–30 minutes, or until the top is golden brown.
  4. Let the crumble rest for 5–10 minutes before serving with the custard sauce.

Watch the video HERE.

FAQ

1. What apples work best for crumble?
Firm, slightly tart apples like Granny Smith (green) or Pink Lady (red) hold up well, but any apples you have on hand will work.

2. Can I make this ahead of time?
Yes. Assemble the crumble and refrigerate for up to 24 hours. Bake just before serving. Custard can be made earlier and reheated gently.

3. Can I freeze apple crumble?
You can freeze it baked or unbaked. Reheat in the oven until warm and bubbly.

4. Why is my crumble topping not crispy?
Use cold butter and avoid overmixing. Chilling the crumble before baking also helps.

5. Can I reduce the sugar?
Yes, reduce by 10-20% should not affect the recipe but skimming too much for the crumble might affect the crispiness.

6. Can I skip pre-cooking the apples?
You can, but pre-cooking gives a jammy filling and prevents a watery apple crumble.

7. Can I omit oats for the crumble?
Absolutely! Just substitute with the same measurement of all-purpose flour.

8. How do I fix a watery filling?
Simmer the apples longer, or add a little cornstarch or flour to absorb excess moisture.

9. Why did my crumble melt into a flat layer?
The butter may have been too soft. Always use cold butter and lightly rub the mixture.

10. How do I store leftovers?
Refrigerate for up to 3 days. Reheat in the oven or air fryer to revive the crispy top.

11. Can I reheat the custard?
Yes – warm gently over low heat or in short microwave bursts. Avoid boiling.

12. My custard turned lumpy — what happened?
It’s likely overheated and not tempered well. Strain it through a sieve or whisk vigorously while warm to smooth it out but I usually just restart from scratch haha!

13. Can I use store-bought custard?
Yes! Homemade is richer, but store-bought custard/custard powder (the brand Bird’s is best!) works perfectly for convenience.

14. How do I know the crumble is done?
The top will be golden and the filling should bubble around the edges.

15. Can I make this in individual ramekins?
Yes, reduce baking time to around 12–18 minutes, depending on size of ramekins.

16. Can I make this dairy-free or gluten-free?
Yes, use dairy-free butter/milk for the crumble and custard, and a gluten-free flour blend for the topping. It will still turn out delicious.