Apple and Berry Crumble with Custard

Name: Apple and Berry Crumble with Custard
Prep time: 20 min
Cook time: 40 min
Ingredients: 1.4 kg apples or pears; 200 g blackberries or other berries (about 1 ¼ cups); 120 ml water (8 tbsp); 30 ml maple syrup or 2 tbsp brown sugar; 2 tsp ground cinnamon; 150 g oats (1 ½ cups (gluten-free if necessary)); 100 g ground almonds (1 cup); 3 tbsp pumpkin seeds; 3 tbsp sunflower seeds; 50 g desiccated coconut (½ cup); 100 g plant-based butter or coconut oil; 90 g brown sugar or coconut sugar (½ cup); 500 ml oat milk (2 cups); 80 g icing sugar (2/3 cup); 1/10 tsp turmeric powder; 5 tbsp cornflour

A comforting dessert perfect for autumn, combining apples with wild blackberries from the hedgerows of Wicklow, topped with a sweet, crumbly topping. Served with a quick custard, it’s a classic treat.

Takes

Serves 6

Ingredients

Fruit:

1.4 kg apples or pears
200 g blackberries or other berries about 1 ¼ cups
120 ml water 8 tbsp
30 ml maple syrup or 2 tbsp brown sugar
2 tsp ground cinnamon

Crumble Topping:

150 g oats 1 ½ cups (gluten-free if necessary)
100 g ground almonds 1 cup
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
50 g desiccated coconut ½ cup
100 g plant-based butter or coconut oil
90 g brown sugar or coconut sugar ½ cup

Custard:

500 ml oat milk 2 cups
80 g icing sugar 2/3 cup
1/10 tsp turmeric powder
5 tbsp cornflour

Instructions

Preheat the oven:

Set to 170°C fan.

Prepare the fruit:

Wash, core and chop apples into bite-sized pieces. Remove tops from strawberries if using.

Stew the fruit:

Combine fruit, water, maple syrup or sugar, and cinnamon in a medium saucepan. Bring to a boil, cover, reduce heat and simmer for 20 minutes until tender but still holding shape. Stir occasionally. Add fresh blueberries at the end if using.

Prepare the crumble topping:

In a bowl, mix oats, ground almonds, pumpkin seeds, sunflower seeds and desiccated coconut. Melt the plant-based butter or coconut oil and allow to cool slightly, then stir into the dry mixture with the sugar or additional maple syrup. Mix well.

Assemble the crumble:

Transfer the stewed fruit into the ovenproof dish and spread evenly. Sprinkle the crumble topping evenly over the fruit.

Bake:

Bake in the preheated oven for 20 minutes until topping is golden and fruit is bubbling.

Make the custard:

In a medium saucepan over medium heat, combine oat milk, icing sugar and turmeric. Whisk together. In a separate small bowl, mix 5 tbsp cornflour with approximately 50 ml of the oat milk mixture to form a slurry. Add the slurry to the saucepan and bring to a boil, whisking constantly, until thickened. Remove from heat and thin with 1–2 tbsp oat milk if needed.

Serve:

Best served warm with a generous portion of custard on top.

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