Berry Crumble + Homemade Custard Recipe
A delicious summery fruit berry crumble with an oat topping and homemade vanilla custard
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Servings: 8 people
Ingredients
Crumble
- 100 g rolled oats
- 100 g plain flour
- 125 g light brown soft sugar
- 150 g unsalted butter (cold and cubed)
Fruit filling
- 750 g frozen berries
- 45 g caster sugar
- 45 g plain flour
- zest of 2 lemons
Custard
- 6 egg yolks
- 90 g caster sugar
- 3 tbsp cornflour
- 600 ml whole milk
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 200ºc/180ºc fan
- Add the oats, flour, sugar and butter to a bowl and rub together to a breadcrumb texture
- Add the frozen berries to a new bowl and mix with the sugar, flour and lemon zest
- Pour this into a small/medium baking dish
- Sprinkle over the oat crumble
- Bake for 40+ minutes until golden brown
- Add the egg yolks, sugar, cornflour and vanilla to a bowl
- Whisk together to light in colour
- Slowly pour in hot milk, whisking well
- Add back to the milk pan, and stir on the heat until thickened
- Serve with the freshly baked crumble
Notes
- The crumble is best served fresh - but can last 3 days in the fridge or freeze for 3 months
- The custard can last 3-4 days in the fridge.