Best Apple Custard Crisp Wsj Recipes

Apple Custard Crumble image

Provided by Chef mariajane

Categories Dessert

Time P1m19D

Yield 6 serving(s)

Number Of Ingredients 14

8 cups sliced peeled apples (abut 8)
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2 eggs
1 cup milk
1 grated lemon, rind of
1 teaspoon vanilla
2/3 cup rolled oats
1/2 cup brown sugar, packed
1/4 cup whole wheat flour or 1/4 cup all-purpose flour
2 teaspoons cinnamon
3 tablespoons butter, cubed
real whipped cream

Steps:

Preheat oven to 350°F Lightly grease or spray 8-inch squarea baking dish . Layer apple slices in dish.
In bowl, whisk together sugar flour and cinnamon; whisk in eggs until frothy. Whisk in milk, lemom rind and vanilla; pour over apples.
Crumble: In bowl, combie oats, brown sugar, flour, and cinnamon. With fingers, mix in butter until mixture is curmbly. Spinkle over apple mixture.
Bake for about 50 minutes or until apples are tender, custard is thickened, and topping is golden. Serve warm or cold with a dollop of whipped cream or frozen vanilla yogurt.
NOTE: Tart apples such as Northern Spy, Granny Smith Spartan or Crispin give the best fruit flavour.
You may also sprinkle 1/3 cup of dried cranberries over apples in step one.

Nutrition Facts : Calories 355.1, Fat 9.9, SaturatedFat 5.3, Cholesterol 91.5, Sodium 94, Carbohydrate 63.8, Fiber 6.2, Sugar 43.7, Protein 6.3

Apple Custard image

Provided by ellie_

Categories Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

6 small apples, peeled and cored (we use Macintosh)
sugar
1 1/2 cups milk
3 eggs
3 tablespoons flour
1 dash salt
3 tablespoons sugar
nutmeg (optional)

Steps:

Preheat oven to 350-degrees F.
Butter an 8 x 8 baking dish.
Roll apples in sugar until they are coated evenly. Place apples close together in prepared dish.
Using a blender (or use electric mixer) mix together the remaining ingredients (milk- almond extract) and pour over apples. Sprinkle with nutmeg, if desired.
Bake for 30- 40 minutes or until apples are tender. Custard will finish setting while apples are cooling.

Nutrition Facts : Calories 190.9, Fat 4.9, SaturatedFat 2.2, Cholesterol 101.5, Sodium 92.9, Carbohydrate 32.9, Fiber 3.7, Sugar 21.9, Protein 5.9

Apple Custard Crisp (WSJ) Recipe image

Provided by ctaubenheim

Number Of Ingredients 15

CRISP TOPPING
3/4 cup all purpose flour
1 Tbsp brown sugar
1/4 tsp ground cinnamon
1/4tsp fine sea salt
5 1/2 Tbsp cold unsalted butter, cubed
1/2 tsp vanilla extract
APPLE CUSTARD BASE
1 1/2 lbs Golden Delicious apples
zest and juice of 1 juicy lemon
1/2 cup heavy cream
1/4 cup packed brown sugar
Pinch of ground cinnamon, nutmeg, ginger or cardamom
1 large egg
1 large egg yolk

Steps:

CRISP TOPPING: IN a bowl, whisk together flour, both sugars, cinnamon and salt. Drop in cubes of cold butter and toss with fingers until butter is coated. Squeeze and rub ingredients together to form moist clumps and curds. Sprinkle with vanilla and toss to blend. Refrigerate for at least 1 hour and up to 4 days. APPLE CUSTARD BASE: Preheat oven to 375 and set rack in center position. Place a deep dish 9 inch pie plate on a baking sheet lined with parchment to catch spills. Peel, halve, core and cut apples into 1 1/2 inch cubes. Transfer apples to pie plate. Stir in lemon zest and juice. In a medium bowl, whisk together cream, brown sugar, spice, egg and egg yolk to blend thoroughly, about 1 minute. Whisk in Calvados and vanilla. Pour custard over apples and jiggle pie plate to encourage custard to slide into all the spaces. Scatter the apple custard base with crisp topping and tap topping lightly with your fingers so it sticks. Transfer to oven and bake until crisp is golden brown and apples are tender, 50-60 minutes. If crisp appears to be browning too quickly, tent loosely with foil. Transfer baking sheet to a wire rack and let crisp rest at least 10 minutes before serving. Serve warm or at room temperature with a scoop of vanilla ice cream.