Home » News » Apple and Mixed Berry Crumble with Custard Sauce

Apple and Mixed Berry Crumble with Custard Sauce

And here it is!  The finale to the Irish Pub meal consisting of the yummy Guinness Reduction Pork Tenderloin and Colconnan potatoes:  Apple and Mixed Berry Crumble with Custard Sauce.  It’s a mouthful to say and a mouthful of flavor!

I love to incorporate fruit into deserts – its a great way to get more fruit into your diet.   A few spoonfuls of sugar and spice give it the sweet appeal.  This custard also adds bone-healthy dairy.

I had never thought to incorporate apples into a berry desert – but here it is and the combination is a winner.

Thank you Chef Mike Morphew for all you’ve taught us this month.  And if you’re in the La Grange area, be sure and stop by Le Petite Gourmet kitchen shop – You will walk out with a myriad of ideas for your kitchen!

Apple and Mixed Berry Crumble with Custard Sauce

Perfect Irish Dinner Finale
Prep Time 10 mins
Cook Time 45 mins
Course Dessert
Cuisine Irish


  • 2 lbs cooking apples, sliced
  • 1 lb package frozen mixed berries
  • 2 tbsp butter
  • ½ cup brown sugar
  • 2 tsp cinnamon
  • 1 finely-grated lemon zest (from 1 lemon)

Crumble Topping

  • 3/4 cup flour
  • 1/4 cup oats
  • 1 tsp baking powder
  • 6 tbsp butter, diced
  • 1/2 cup sugar

Custard Sauce

  • 1 pint milk
  • 3 egg yolks
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 3 tsp cornstarch diluted in a little milk


  • Place the apples in a pan with 2 tbsp butter and cook for a few minutes.
  • Add the brown sugar, lemon zests and cook until the apples are tender, add the mixed berries
  •  Pour into an oven proof dish
  • To make the topping place  all ingredients into a processor and pulse till it resembles fine breadcrumbs
  • Pile this mix onto the apples and sprinkle a little brown sugar over the top.
  • Bake in the oven at 350 degrees for approx. 45 minutes.

Custard Sauce

  • Take the milk to a boil
  • Mix the egg yolks with the sugar, vanilla and cornstarch.
  • Whisk the hot milk onto the egg mixture then return to the pan.
  • Stir continuously until the liquid boils
  • Pour over individuals servings if plating, or serve on the side if serving buffet style.