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Ginger Caramel Apple Crumble with Vanilla bean custard

  • Medium Difficulty



1 cup jumbo rolled oats
½ cup plain flour
1/3 cup brown sugar
2 tsp ground ginger
100g Lewis Road Creamery lightly salted butter, melted

Caramel Apple Filling:

4 medium granny smith apples, peeled and cored
2 medium brown pears, peeled and cored
50g Lewis Road Creamery lightly salted butter
½ cup brown sugar
1 tsp each mixed spice & cinnamon
½ cup water
1 tbsp plain flour

Vanilla bean custard:

¼ cup Lewis Road Creamery Single Cream
½ tsp vanilla bean paste
2 egg yolks
4 Tbsp caster sugar
1 Tbsp cornflour
1 Tbsp Lewis Road Creamery Lightly Salted Butter


  • 1

    Preheat your oven to 180C

  • 2

    Make Crumble: In a large bowl, combine rolled oats, flour, brown sugar, and ginger together. Add melted butter and mix, until combined and mixture forms a crumbly dough. Set aside

  • 3

    Make filling: peel and core apples and pears, then slice into thin wedges. Add butter to a large frypan on medium-high heat. Once melted, add apple, pears, brown sugar, mixed spice, cinnamon, and water. Stir and bring to a simmer. Cook for about 10 minutes, stirring often, until fruit is tender, and liquid has reduced. Sprinkle over flour, stir and cook for a further 1-2 minutes, until thickened. Transfer filling to a medium baking dish. Scatter over crumble in an even layer. Bake for about 30 minutes, until crumble is golden brown, and filling is bubbling

  • 4

    Meanwhile, make custard: Add milk, cream and vanilla to a medium pot. Place on medium heat and bring to a simmer. Meanwhile, whisk egg yolks, sugar and cornflour together in a medium bowl, until combined and smooth. Once milk has come to a simmer, slowly pour over the egg yolk mixture in a steady stream, whilst whisking continuously. Once all the milk has been whisked in, return mixture to the pot. Place pot back on low heat and cook for 4-5 minutes, stirring continuously, until thickened (don’t let the custard bubble, as this will cause the eggs to split). Once thickened, remove from heat, and whisk in the butter

  • 5

    Serve crumble with the warm custard

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