Apple Custard Crumble
This recipe is taken from the 2002 Milk Calendar. This is the ultimate in comfort food: a custardy apple filling with a crispy topping, fragrant with cinnamon.
- Prep: 20 min
- Cooking: 50 min
- 8 cups (2 L) sliced peeled apples (about 8)
- 1/4 cup (60 mL) sugar
- 2 tbsp (30 mL) all-purpose flour
- 1 tsp (5 mL) ground cinnamon
- 2 eggs
- 1 cup (250 mL) Milk
- Grated rind of 1 lemon
- 1 tsp (5 mL) vanilla extract
- 2/3 cup (160 mL) quick-cooking rolled oats
- 1/2 cup (125 mL) packed brown sugar
- 1/4 cup (60 mL) whole wheat flour or all-purpose flour
- 2 tsp (10 mL) ground cinnamon
- 3 tbsp (45 mL) butter cubed
- 35 % cream
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Preheat oven to 350 °F (180 °C). Lightly butter or spray 8-inch (20 cm) square glass baking dish. Layer apple slices in dish.
In bowl, whisk together sugar, flour and cinnamon; whisk in eggs until frothy. Whisk in milk, lemon rind and vanilla extract; pour over apples. Spread evenly on top and press to flatten apples.
In bowl, combine oats, brown sugar, flour and cinnamon. With fingers, mix in butter until mixture is crumbly. Sprinkle over apple mixture. Bake for about 50 min or until apples are tender, custard is thickened and topping is golden. Serve warm or cold with a dollop of real whipping cream.
Tart baking apples such as Northern Spy, Granny Smith, Spartan, Crispin (Mutsu) or Cortland give the best fruit flavour and texture.
Healthy Eating Tip: Absorbing Facts- milk is one of the few foods that contains vitamin D. That's important because we need vitamin D to help our body absorb and use calcium.
For the Adventurous: Sprinkle 1/2 cup (125 mL) of dried cranberries over apple slices.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 104 mg|
|Vitamin B12:||14 %|