Apple Crumble with Hot Custard

Serves
serves 8

MATT TAYLOR-GROSS

We enjoyed this warm and comforting dessert while visiting a sheep farm in new Zealand.

Ingredients

FOR THE CRUMBLE:

12 granny smith apples, peeled, quartered, cored, and thickly sliced
¹⁄₂ cup sugar
2 cups flour
1 ¹⁄₂ cups brown sugar
1 tsp. ground cinnamon
¹⁄₄ tsp. ground cloves
16 tbsp. butter, cut into pieces

FOR THE CUSTARD:

2 ¹⁄₃ cups milk
¹⁄₄ cup sugar
4 tbsp. butter, melted
¹⁄₄ cup flour
1 egg
1 tsp. vanilla extract

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Instructions

Step 1

For the crumble: Preheat oven to 350º. Put apples and 1 cup water into a large, deep skillet and cook over medium heat, stirring occasionally, until some of the apples are very soft, 20-30 minutes. Stir in sugar and transfer to a large baking dish. Combine flour, brown sugar, cinnamon, and cloves in a large bowl. Work butter into flour mixture until it resembles coarse meal, then spread over apples. Bake until golden, 40-45 minutes.

Step 2

For the custard: Warm milk in a medium pan over medium heat. Meanwhile, whisk sugar, butter, flour, and egg together in a large bowl. Whisk 1 cup of the milk into the sugar-flour mixture. Gradually add mixture back into the milk in the pan and cook, stirring constantly, until thick, 5-8 minutes. Remove from heat. Add vanilla.