Friday, November 22, 2019

Apple Custard Crisp

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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Cook the Book Fridays
Cookbook Countdown #47


  1. I can't resist anything with a buttery crisp topping. This looks yummilicious, Joyce.

  2. yumm. I love apple desserts. ARE crisps and crumbles the same?

  3. It comes back to me that wonderful smell in the kitchen when the apple custard crisp is baked. It's as irresistible as the crisp itself. I serve it with icecream as well since there isn't much liquid in the crisp. A wonderful recipe all around.

  4. Definitely not a custardy dish but so delicious!!

  5. We loved the best part of the pie!