Description
Sweet cinnamon apples, a hidden custard core, and a golden oat crumble—perfect warm or chilled, and completely portable! Ready in about 35 minutes.
Ingredients
Apple Layer:
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2 large apples, peeled & diced (~2 cups)
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1 tbsp maple syrup or light brown sugar
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½ tsp ground cinnamon
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1 tsp fresh lemon juice
Custard Core:
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½ cup vanilla custard (store-bought or quick 3-ingredient version: egg yolk + sugar + cornstarch + ¾ cup warmed milk + ½ tsp vanilla)
Crumble Topping:
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½ cup old-fashioned rolled oats
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¼ cup almond flour or all-purpose flour
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2 tbsp cold unsalted butter or solid coconut oil
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1 tbsp light brown sugar
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Pinch of cinnamon and salt
Instructions
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Cook Apples:
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In a skillet over medium heat, combine apples, syrup/sugar, cinnamon, and lemon juice. Cook 5-7 min until just tender. Let cool slightly.
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Make Crumble:
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In a bowl, mix oats, flour, sugar, cinnamon, and salt. Rub in cold butter or coconut oil with fingers until coarse crumbs form.
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Assemble Jars:
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Layer 1: Divide apples among jars.
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Layer 2: Spoon 1.5–2 tbsp custard into the center of each jar.
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Layer 3: Top with oat crumble, pressing slightly.
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Bake:
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Place jars on a baking sheet. Bake at 350°F (175°C) for 15-20 min until topping is golden and apples are bubbly.
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Cool & Serve:
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Warm: Cool 10-15 min and serve with cream or ice cream.
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Chilled: Cool completely, cover, refrigerate. Perfect for grab-and-go or picnics.
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Notes
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Berry Bliss: Swap half apples for berries.
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Pear & Ginger: Use pears + ¼ tsp ground ginger.
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Vegan/Dairy-Free: Coconut oil in crumble + plant-based custard.
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Nutty Crunch: Add 2 tbsp chopped pecans or walnuts to topping.
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Chocolate Caramel: Add caramel under custard + sprinkle chocolate chips on top.
Chef’s Hack: Use cold fat in crumble and preheated oven for max crunch. Pat apple layer dry if too juicy.