GF Apple-Berry Custard Crumble

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December 31, 2008

This is one of my family’s favourite desserts – it’s quick and easy to prepare, and not expensive, especially if you buy your apples bulk, in season, like I do. Even if you don’t have to eat gluten free, you will love this topping.

I like to add a layer of custard between the fruit and the crumble – it tastes so good cooked this way. (Blueberries make the apples pink, as you can see in the picture above!) Also, the moisture from the custard helps to cook the fruit. If you like your apples really soft and mushy, precook them. (I don’t!) To pre-cook apples in the Thermomix, place sliced apples and cinnamon in the bowl and cook at 100C for 10 minutes, reverse speed soft.

If you can’t have nuts, just leave them out and add more quinoa flakes (or oats if you can have gluten).

 
Apple Berry Custard Crumble
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Ingredients
  1. 5-6 apples, peeled, cored and sliced thinly
  2. 2 cups of frozen organic blueberries (or other berries)
  3. 1 1/2 teaspoons ground cinnamon
  4. 2 eggs
  5. 500g almond milk (or preferred milk)
  6. 50g raw honey or 60g Rapadura
  7. 1 teaspoon vanilla extract
  8. 30g gf cornflour or arrowroot
  9. 130g gluten-free self-raising flour
  10. 70g quinoa flakes (or gluten free oats)
  11. 40g raw almonds
  12. 40g Rapadura
  13. a pinch of salt
  14. 100g macadamia oil (or butter - if using butter leave out the pinch of salt)
Instructions
  1. Preheat oven to 180ºC.
  2. Place apples into a large, oven proof dish. Add berries and cinnamon and stir through.
  3. Make custard by placing eggs, milk, honey (or Rapadura), vanilla and cornflour (or arrowroot) to the Thermomix bowl and cooking for 6 mins/90C/sp 4.
  4. Pour custard over fruit, scraping out bowl. No need to wash bowl.
  5. Add crumble ingredients to bowl and mix 5 sec/sp 5. This will mix it together and chop the nuts at the same time.
  6. Sprinkle crumble over the custard and fruit, and bake for 30 minutes, or until crumble is golden.
  7. Great served with cashew cream or coconut yoghurt!
Variation
  1. To make this custard egg-free, just leave out the eggs and add another 30g cornflour.
Quirky Cooking https://www.quirkycooking.com.au/

Warning: Even though this recipe makes over 2 litres of dessert, it never lasts long – our family of six can scoff it down in one sitting! So if you want to spread it out further, serve in small bowls! 🙂

15 Comments

  1. Cathy says:

    Made this last night, but without the berries (this time). Delicious! I’ve always thought it strange to pour cold custard on a hot dessert. This is the perfect remedy. A huge hit with the family. Thanks Jo!

  2. Cathy says:

    Took this to friends for dessert, and everyone commented how delicious and creamy it was.

    You’re recipes are winning me friends!

  3. Anonymous says:

    Jo, i just love how you silplify your recipes…. I will have to try this one as it looks delicious!! Thank you for sharing!!!

  4. Jo Whitton says:

    You’re welcome! I do like to cut recipes down to the basics, and get rid of as many steps as I can!! 🙂

  5. Anonymous says:

    looks delish. Do you have a egg free custard recipe? perfect weather for it too.

  6. Jo Whitton says:

    Okay, I’ve added the egg free custard variation – just leave out the eggs and add another 30g cornflour or gf plain flour. 🙂

  7. Anonymous says:

    Hi Jo,
    Did your old version of this say how to make the custard if you were making the milk from scratch? I thought I saw that somewhere? By the way, I think we should all chip in a few dollars to pay for your blog to have a printing option 😛

  8. Sbuzz says:

    This taste great but if you can get your family to wait this is even better the next day cold!! Yummy

  9. Carly says:

    I made this tonight for dessert and it was really yummy.

    The only problem was that I used coconut oil in the topping (I was a bit worried butter would set off my gallbladder pain and didn’t have any other oils) so of course the texture really didn’t translate. Maybe I could try the butter but put a bit less in and see how it goes

    I love the custard cooked in with the crumble. I subbed in about 100g of fruit juice for some of the almond milk and omitted the sweetener and it turned out really well.

  10. We had this tonight I I seriously can’t believe we ALL loved it, even my husband who NEVER likes anything healthy

  11. jacqui says:

    This is sooo good!
    Made it tonight with pears and raspberries, and hazelnuts instead of almonds in the crumble topping. Yum!!!

  12. I really like the custard prepared in with the fall apart. I subbed in about 100g of fruits juice for some of the almond dairy and left out the sweetener and it was really well.
    rs gold

  13. Denise says:

    Another fantastic recipe Jo.Made this dessert primarily for my sister-in-law who now eats gluten free but the whole family raved about it.

  14. Giane says:

    So good! I actually ate this over 4 days for breakfast. My fussy hubby loves it!

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