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Fruit crumble with custard Recipe

British · Dessert · 60 min total

A classic British dessert featuring a warm, bubbly fruit filling topped with a buttery, golden crumble, served with creamy homemade custard.

Ingredients

• 4 cups mixed berries (e.g., strawberries, blueberries, raspberries) or sliced apples/pears
• 1/4 cup granulated sugar (adjust based on fruit sweetness)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 cups whole milk
• 1/4 cup granulated sugar (for custard)
• 3 large egg yolks
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). In a large bowl, combine fruit, 1/4 cup sugar, lemon juice, and cornstarch. Toss gently and transfer to a 9-inch square baking dish.
2. In another bowl, mix flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs. Sprinkle evenly over fruit.
3. Bake for 35-40 minutes until fruit is bubbly and topping is golden brown. Let cool for 10 minutes.
4. Meanwhile, make custard: In a saucepan, heat milk over medium until steaming. In a bowl, whisk egg yolks and 1/4 cup sugar until pale. Slowly whisk hot milk into egg mixture, then return to saucepan.
5. Cook over medium-low heat, stirring constantly, until custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil. Remove from heat and stir in vanilla.
6. Strain custard through a fine-mesh sieve into a serving jug. Serve warm crumble with custard poured over.

Tips

• For a gluten-free version, use gluten-free flour and oats.
• Leftover crumble can be stored in the fridge for up to 3 days; reheat in oven or microwave.
• Custard can be made ahead and reheated gently, adding a splash of milk if too thick.

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