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Apple Custard Crumble


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  • 1 10" deep dish pie shell, unbaked
  • 8 apples (McIntosh or Spy)
  • 2 tbsp packed brown sugar
  • 1 1/2 tsp cinnamon
  • Custard: 1 cup milk
  • 1 cup real Whipping Cream
  • 1/4 cup flour
  • 3 egg yolks
  • 1/3 cup sugar
  • 2 tsp vanilla
  • 2 tsp grated lemon peel
  • Crumble: 1/2 cup packed brown sugar
  • 3/4 cup flour
  • 1 tsp cinnamon
  • pinch nutmeg
  • 1/2 cup butter, cut in bits
  • 1/2 cup Parmesan cheese
  • 1/2 cup quick cooking oats


Cooking time 45mins


Step 1

Preheat oven to 425. Partially bake pie crust for 8 minutes. Let cool. Reduce heat to 350. Peel and core apples; cut into slices. In bowl toss apples with brown sugar and cinnamon to coat.

In another bowl, make custard. Beat together ingredients. In a third bowl, combine brown sugar, flour and spices. Cut in butter. Add Parmesan cheese and oats. Using your fingers, rub the crumble mixture together to resemble small peas.

To assemble, spoon apples into the pie shell, pressing down lightly. Slowly pour custard over apples. Sprinkle crumble mixture evenly, completely covering the filling. Bake for 45 - 50 minutes or until crumble is crunchy and apples are soft.


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