Thursday, 1 April 2021 / Topics:

  • Serves 4
  • Difficulty easyPeasy

Ingredients: (Serves 4)

4 granny smith apples, peeled, cored, cut into 2cm dice
2 tablespoons caster sugar
200g frozen blueberries, defrosted
½ cup plain flour
¼ cup rolled oats
¼ cup shredded coconut
2 tablespoons brown sugar
1 teaspoon ground cinnamon
50g unsalted butter, chilled, cubed

For the custard:

500ml reduced-fat milk
1 teaspoon vanilla bean extract
2 eggs
1 egg yolk
2 tablespoons caster sugar
2 tablespoons cornflour


1. Preheat oven to 200°C (fan-forced). Place apples, caster sugar and two tablespoons water in a small saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, for 4-5 minutes or until apple is just tender. Remove from heat and stir through frozen blueberries. Transfer fruit mixture to a medium baking dish.

2. Combine flour, oats, coconut, brown sugar, cinnamon and butter in a medium bowl. Use fingertips to rub mixture until a crumble consistency forms. Place crumble on top of fruit mixture in the baking dish. Bake for 20- 25 minutes or until crumble is golden and crispy.

3. Meanwhile, make the vanilla custard. Bring milk and vanilla to a gentle simmer in a medium saucepan over medium heat. In a large bowl, whisk together eggs, yolk, caster sugar and cornflour. Gradually pour warmed milk onto eggs, whisking continuously to combine. Pour mixture back into the saucepan. Gently cook the custard over medium heat, stirring continuously with a wooden spoon until thickened.

4. Serve crumble drizzled with warm vanilla custard.

  • Energy 560cal
  • Total Fat 29.1g
  • Sat Fat 18.6g
  • Total Carb 60.7g
  • Sugar 42.1g
  • Sodium 91mg
  • Protein 11.6g
  • Fibre 6.6g