Berry Crumble with Custard
Sweet, tart summer berries baked under a golden oat crumble, served hot with rich vanilla custard.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •20 cm ceramic baking dish
- •mixing bowls
- •saucepan
- •whisk
- •wooden spoon
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 24 g
- carbs
- 58 g
- fibre
- 5 g
- protein
- 8 g
- calories
- 480 kcal
Instructions
- 1
Preheat your oven to 180C or 160C fan-forced.
- 2
Gently toss mixed berries with two tablespoons of caster sugar and cornflour in a bowl.
- 3
Transfer the berry mixture into a buttered 20 cm ceramic baking dish.
- 4
Combine plain flour, rolled oats, and brown sugar in a separate mixing bowl.
- 5
Rub chilled diced butter into the flour mixture with fingertips until clumpy crumbs form.
- 6
Scatter the crumble topping evenly across the berries without pressing it down.
- 7
Bake for 30 to 35 minutes until fruit bubbles and topping turns golden brown.
- 8
Whisk egg yolks, custard caster sugar, and vanilla in a heatproof bowl until pale.
- 9
Heat milk and cream in a saucepan over medium heat until just steaming.
- 10
Gradually pour hot milk into egg mixture while whisking constantly to prevent curdling.
- 11
Return custard to saucepan and stir over low heat until it coats a wooden spoon.
- 12
Spoon warm crumble into shallow bowls and pour warm custard generously around the edges.
Chef's tips
Do not press the crumble mixture down onto the fruit before baking, as leaving it loose ensures a crisp texture. If your berries are exceptionally sweet, you can reduce the sugar tossed with the fruit. Keep the custard heat low and stir steadily so the egg yolks thicken smoothly without scrambling.
Ingredient substitutions
- mixed fresh berries → frozen mixed berries thawed and drained slightly
- thickened cream → an equal quantity of full-cream milk for a lighter custard
- plain flour → gluten-free plain baking flour blend
Storage
Store leftover crumble and custard separately in airtight containers in the fridge for up to three days.
Reheating
Reheat the crumble in an oven at 170C for 10 minutes to crisp the topping, and warm custard gently over low heat.
Common mistakes to avoid
- •Using melted or warm butter, which makes a greasy paste instead of a crisp, crumbly topping.
- •Boiling the custard over high heat, which causes the eggs to split into sweet scrambled eggs.
- •Skipping the cornflour, resulting in a runny, watery base rather than a glossy fruit compote.
Serving suggestions
Cooked Berry Crumble with Custard?
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