A delightful dessert which we enjoyed very much, Apple Custard Crisp. Recipe from Dorie Greenspan's book, Everyday Dorie, the current book we are cooking through, at Cook The Book Fridays.
To make the streusel, mix flour, sugar, cinnamon, salt and butter together, and toss some vanilla to blend. Keep covered, refrigerated for at least an hour before using.
Cubed apples, tossed with some lemon zest and juice, are placed on a baking or pie dish. Custard is made by mixing together cream, sugar, spice, egg, rum and vanilla, and pour over the cubed apples in the dish. Scatter the streusel over, bake in a preheated oven for 50 to 60 minutes, until the apples are tender and the streusel is brown. Mine took an extra 15 minutes until the streusel is brown. It was bubbling with the custard, looking very moist and smell so delicious, when I removed it from the oven, but there's almost no custard at all when it was at room temperature. It wasn't dry, it was rather moist, and the apples are tender, but I wish there was more custard.
Served it with our favourite vanilla ice cream, a David Lebovitz recipe, Philadelphia-Style Vanilla Ice Cream, my go-to vanilla ice cream which I have been making for years. This apple crisp is so delightful served with the ice cream, and I find that I am not missing the custard, as I thought I would!
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Cookbook Countdown #47