Fruit Crumble with Creme Anglais

Fruit Crumble with Crème Anglaise

This is such a simple traditional pudding, yet it looks and tastes absolutely delicious - a real crowd pleaser in our house!! You can still have this even if you are watching your weight - just cut down on some of the sugar and butter in the recipe. Where there's a will, there's a way!!
ServesPrep / Cooking TimeDifficulty
4 1 hour 1

The crumble can be made in advance and frozen. If you have not got the time to make the Creme Anglais, use normal custard - not quite as good but a good stand-by!


You can use any fruits that are in season and if you are watching your weight and want to pass on the custard, use reduced fat cream or mascarpone. Still delicious!



4 apples, a mixture of Granny Smiths and Cox apples, peeled,cored and cut into segments
250g frozen Fruits of the Forest or summer fruits from the freezer cabinet or mixture of fresh fruits (or any seasonal fruits i.e rhubarb, stewed)
15g unsalted butter
1tsp ground cinnamon
Juice and zest from an un-waxed lemon

For the Crumble

9 tbsp self raising flour
9 tsp vanilla caster sugar
9 heaped tsp unsalted butter
1tbs porridge oats
1tbs Demerera sugar


  • Preheat the oven to 175°C.
  • To make the crumble, place equal distant apart a heaped tablespoon of flour into a roasting dish or similar.
  • Now sprinkle over a teaspoon of caster sugar over the mound of flour and finally top with a knob of butter. The more butter you use, the richer the crumble topping will be.
  • Place the roaster pan into the oven and cook for 6 minutes.
  • In the meantime, in a preparation bowl, add the apple segments and lemon juice and mix in well. In a large frypan melt the butter until foaming and add the apples, with the juice and sprinkle the cinnamon over and cook for 3 minutes or until the apples are still firm.
  • Now add the Fruits of the Forest, or fresh berries if using instead (or fruit of you choice) and blend into the apples and cook for a further 1 minute.
  • Tip the fruit mixture into another roasting dish or similar.
  • Take the crumble out of the oven and allow to cool for 3 minutes then, with a metal spoon, quickly stir the contents so that you are left with a lumpy mixture.
  • Tip the crumble mix on top of the fruit, even it out and sprinkle over the porridge oats. Place back into the oven and bake for 20 minutes or until the crumble is golden brown.
  • Take out of the oven and ideally place in a cool place for 5 minutes as this will make the crumble being more crunchy.
  • If you have a sweet tooth, sprinkle over the demerara sugar just before serving and then finish off with a dollop of Creme Anglais.
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