Apple Custard CrumblePrint Category Apples Thematic No thematic Source dairygoodness Evaluation
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ingredient: Tart & Custard
- 1 10 inch (25 cm) deep-dish pie shell, unbaked
- 8 Ontario apples (McIntosh or Spy)
- 2 tbsp (30 mL) packed brown sugar
- 1 1/2 tsp (7 mL) cinnamon
- 1 cup (250 mL) milk
- 1 cup (250 mL) whipping cream (35 %)
- 1/4 cup (50 mL) all-purpose flour
- 3 egg yolks
- 1/3 cup (75 mL) granulated sugar
- 2 tsp (10 mL) vanilla
- 2 tsp (10 mL) grated lemon peel
- 1/2 cup (125 mL) packed brown sugar
- 3/4 cup (175 mL) all-purpose flour
- 1 tsp (5 mL) cinnamon
- Pinch of ground nutmeg
- 1/2 cup (125 mL) butter, cut in bits
- 1/2 cup (125 mL) grated Canadian Parmesan cheese
- 1/2 cup (125 mL) quick-cooking oats
Tart & Custard
- Preheat oven to 425 °F (220 °C). Partially bake the pie crust for 8 minutes. Let cool. Reduce heat to 350 °F (180 °C). Peel and core apples; cut into slices about 1/4" (6 mm) thick.
- In bowl, toss apples with brown sugar and cinnamon to coat. In another bowl, make custard. Beat together milk, cream, flour, egg yolks, sugar, vanilla and lemon peel.
- In a third bowl, combine brown sugar, flour and spices. Cut in butter. Add Canadian 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 the apples. Sprinkle crumble mixture evenly, completely covering the filling. Bake at 350 °F (180 °C) for 45 to 50 minutes or until crumble is crunchy and apples are soft.
Tips: Remember apple pie and cheese? Same flavours, same comfort. Serve warm with a luscious dollop of real whipped cream.