Amazing Apple Crumble with Vanilla Coconut Custard


When winter hits there is something very, very comforting about stewed fruits and warm desserts. Apple crumble with custard is one of the desserts that ticks all the winter comfort food boxes. However the butter, calorie content and high refined sugar found in the standard version of this dessert will often lead to the winter kgs being stacked on. I decided to create my own vegan, refined sugar and butter free version to avoid this from happening - to fill my own winter comfort food cravings, and to also cater for my families love of puddings.
If I said that this crumble and custard wasn't very good I would be flat out lying. Just try it for yourself and see what you think. I can almost guarantee you won't go back to the original after this. 

Some of the crumble topping ingredients: puffed quinoa, rapadura sugar, flaked almonds, pepitas and buckwheat.  

Some of the crumble topping ingredients: puffed quinoa, rapadura sugar, flaked almonds, pepitas and buckwheat. 

For the filling
2kgs organic apples (preferably green and peeled, but you can leave the skin on)*
10 medjool dates
1 tsp stevia
juice 1 orange
1 tbsp coconut oil
For the topping
2 tbsp desiccated coconut
1 tbsp coconut flour
handful rolled oats/rolled spelt
1/4 cup flaked almonds
1/3 cup puffed quinoa
1/3 cup pepitas (preferably activated)
1/4 cup caramelised buckinis (or plain activated buckwheat)
2 tbsp rapadura or coconut sugar
1/4 cup coconut oil

For the custard
 1 400ml tin coconut cream
1 tbsp stevia
1/4 cup water
3 egg yolks (or 3 tsp corn flour or egg replacer for vegans)
2 tbsp corn flour
1/2 tsp vanilla powder (or 1 tsp vanilla extract)
optional - 1 tbsp mesquite or lucuma powder for an extra bit of flavour

First thing we want to do is make the stewed apples for the crumble. Chop apples up into thick slices or dice depending on how you normally like it. Take out the pits from your medjool dates and chop them into rough 1/4s. Place your chopped apples into a saucepan along with the orange juice, stevia and dates over a low heat. Let the mixture simmer, very occasionally stirring until apples have softened and absorbed the liquid. Take off the heat and set aside.
Next it is time to make your crumble! Add all ingredients bar the coconut oil into a mixing bowl and combine. Place your coconut oil into the mixture and rub in with your hands. Once a crumb like consistency is formed, or all ingredients are coated in the oil you're ready to go.
Place your stewed apples into a baking dish (or 4-6 individual ramekins) and top with the crumble mix. Pop in the oven and cook until top is nice and golden - normally around 15 minutes.

Whilst your crumble is in the oven it's on to making the custard. Place stevia (I use Natvia for those interested) and water into a saucepan. Bring the water to the boil and take off the heat once the stevia has dissolved.

Place the remaining ingredients (coconut cream, corn flour, egg yolks and vanilla) into a jug or mixing bowl and whisk until combined and smooth - we don't want any lumps!! Add this mixture into the water mix and turn back onto a low heat. Whisk mixture over the heat until thickened and a custard texture is achieved.
You can make the custard before hand, just simply make and place in a jug or bowl and cover and set aside in the fridge. Will last a couple of days - but with the way it tastes, it won't last long at all!
Once crumble is ready, take out of the oven, serve, dollop on your custard, eat and enjoy!  
 *You can also use half pears and half apples if desired! Pears also add a great taste.

Photography by  Elisa Watson .

Photography by Elisa Watson.