Apple Crisp with Frozen Custard Recipe
Apple Crisp with Frozen Custard Recipe
If my husband had his way I would make dessert like this every night of the week. For me, I’m all about creamy, chocolate desserts, cakes, brownies and cookies but he absolutely loves cooked fruit and so he doesn’t score very often. I mean, with fruity desserts. He scores quite a bit.
When I served this up to him last week, he was absolutely ecstatic. This dessert has absolutely everything going for it; sweet, tender apples spiced with cinnamon, nutmeg, brown sugar and maple syrup cooked to perfection creating a caramel sauce; a crispy, crunchy topping from oats, brown sugar and butter and a creamy, smooth frozen custard to go on top. Tart, sweet, crunchy, creamy, smooth in every spoonful.
This is supremely easy to make. Make your custard first to get it into the freezer (which can obviously be done days or even weeks in advance if you need to). Then you just make the filling and the topping, pop them into bowls, and leave them in the fridge until you’re ready to bake. I put these in the oven when we sat down to dinner, then I did the dishes and by that time they weren’t too scalding hot to burn our mouths. These were absolutely devoured!
*If you don’t have apple cider on hand, substitute apple juice
Frozen Custard
5 egg yolks
115g (4 oz, 1/2 cup) caster sugar
500ml (2 cups) thin pouring cream
Apple Filling
12 granny smith apples, peeled, cored and cut into 8ths
230g (1 cup) firmly packed brown sugar
60g (1/2 cup) cornflour
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 vanilla bean, split in half, seeds scraped (or 1 tsp vanilla paste)
zest and juice of 1 lemon
100ml apple cider*
50ml maple syrup
Crunchy Topping
200g (2 cups) rolled oats
330g (1 1/2 cups) firmly packed brown sugar
150g (1 cup) plain flour
200g (7 oz) butter, chilled and diced
Custard: In a heatproof bowl, mix the egg yolks and half the sugar until combined.
In a saucepan, bring the remaining sugar and half the cream to the boil. Slowly pour the hot cream over the egg yolk mixture, to temper the yolks. Pour the egg yolk mixture into the saucepan, then cook the mixture over low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon. Cover and refrigerate for about 2 hours.
Using an electric mixer, whip the remaining cream until soft peaks form, then fold the cream through the chilled custard. Transfer to a freezer proof container and freeze until required, the custard can be frozen for several weeks.
Pre-heat the oven to 170C (325F). In a bowl, toss all the apple filling ingredients until the apples are coated. Transfer to a large baking dish or 8 large ramekins.
In another bowl, combine the topping ingredients, rubbing them together with your fingertips until all the butter is mixed in. Evenly put the topping over the apple mixture, then bake for 1 hour.
Remove from the oven and set aside until cool enough to handle easily. Spoon the frozen custard over and serve.
Ingredients
- Frozen Custard
- 5 egg yolks
- 115g (4 oz, 1/2 cup) caster sugar
- 500ml (2 cups) thin pouring cream
- Apple Filling
- 12 granny smith apples, peeled, cored and cut into 8ths
- 230g (1 cup) firmly packed brown sugar
- 60g (1/2 cup) cornflour
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 vanilla bean, split in half, seeds scraped (or 1 tsp vanilla paste)
- zest and juice of 1 lemon
- 100ml apple cider*
- 50ml maple syrup
- Crunchy Topping
- 200g (2 cups) rolled oats
- 330g (1 1/2 cups) firmly packed brown sugar
- 150g (1 cup) plain flour
- 200g (7 oz) butter, chilled and diced
Instructions
- Custard: In a heatproof bowl, mix the egg yolks and half the sugar until combined.
- In a saucepan, bring the remaining sugar and half the cream to the boil. Slowly pour the hot cream over the egg yolk mixture, to temper the yolks. Pour the egg yolk mixture into the saucepan, then cook the mixture over low heat, stirring constantly until the mixture is thick enough to coat the back of a spoon. Cover and refrigerate for about 2 hours.
- Using an electric mixer, whip the remaining cream until soft peaks form, then fold the cream through the chilled custard. Transfer to a freezer proof container and freeze until required, the custard can be frozen for several weeks.
- Pre-heat the oven to 170C (325F). In a bowl, toss all the apple filling ingredients until the apples are coated. Transfer to a large baking dish or 8 large ramekins.
- In another bowl, combine the topping ingredients, rubbing them together with your fingertips until all the butter is mixed in. Evenly put the topping over the apple mixture, then bake for 1 hour.
- Remove from the oven and set aside until cool enough to handle easily. Spoon the frozen custard over and serve.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
