Winter Berry Crumble Custard

I pulled this together on a grey Sunday afternoon when the heating had broken and we were all huddled in the kitchen. The oven warmed the room while the berries bubbled and the smell of buttery oats filled every corner. By the time it came out golden and cracking at the edges, no one was thinking about the cold anymore.

The first time I made this for friends, someone scraped the dish so thoroughly I thought theyd take the glaze off. One of them admitted later shed never had proper custard before, only the stuff from a carton. I realized then how much difference it makes when you stir it yourself and watch it thicken in the pan.

Ingredients

• Mixed frozen winter berries: I keep a bag in the freezer year round because they hold their shape better than fresh ones when baked and theres no washing or sorting involved.
• Granulated sugar: This sweetens the fruit without overpowering the tartness, let the berries taste like themselves.
• Cornstarch: It thickens the juices so they dont flood the crumble or make it soggy underneath.
• Lemon juice: A tablespoon brightens everything and keeps the sweetness from feeling flat.
• Vanilla extract: It deepens the flavor in both the filling and the custard, dont skip it.
• Plain flour: Forms the base of the crumble, giving it structure without weighing it down.
• Rolled oats: They add texture and a bit of chew that makes the topping more interesting than just flour and butter.
• Cold unsalted butter: Diced and rubbed in quickly, it creates those crumbly nuggets that turn golden in the oven.
• Light brown sugar: The molasses adds warmth and a slight caramel note to the topping.
• Ground cinnamon: Just enough to make the kitchen smell like winter without tasting spiced.
• Whole milk and double cream: Together they make custard rich enough to coat the back of a spoon but still pour easily.
• Egg yolks: The backbone of custard, they thicken it and give it that pale yellow color.
• Caster sugar: Dissolves smoothly into the custard, finer than granulated so it doesnt feel grainy.

Instructions

Preheat and prep the fruit:

Set your oven to 180°C (350°F) and give it time to heat fully. Toss the frozen berries with sugar, cornstarch, lemon juice, and vanilla in a large bowl until evenly coated, then spread them in your baking dish.

Make the crumble topping:

Combine flour, oats, brown sugar, cinnamon, and a pinch of salt in another bowl. Add the cold diced butter and rub it in with your fingertips until it looks like rough breadcrumbs with some pea sized lumps.

Assemble and bake:

Scatter the crumble evenly over the fruit, dont press it down. Bake for 35 minutes until the top is golden brown and you can see the fruit bubbling at the edges.

Start the custard:

While the crumble bakes, heat the milk and cream in a saucepan over medium heat until it just starts to steam. Dont let it boil or a skin will form.

Temper the eggs:

Whisk together the egg yolks, caster sugar, vanilla, and cornstarch in a bowl until smooth. Slowly pour the hot milk mixture into the eggs while whisking constantly so they dont scramble.

Thicken the custard:

Pour everything back into the saucepan and cook over medium low heat, stirring constantly with a wooden spoon or whisk until it thickens enough to coat the back of the spoon. This takes about 5 minutes, dont rush it or let it boil.

Strain and serve:

Pour the custard through a sieve into a jug to catch any bits. Serve the crumble warm with custard poured generously over each portion.

Save

I served this at a small dinner once and someone said it tasted like being looked after. That stuck with me because thats exactly what a good crumble does, it doesnt need to be fancy to feel like care on a plate.

What to Do with Leftovers

The crumble keeps in the fridge for a couple of days and reheats well in the oven or microwave. The custard thickens as it cools, but you can loosen it with a splash of milk when you warm it again. I sometimes eat cold crumble straight from the dish for breakfast, no judgment.

Swapping the Berries

Fresh berries work beautifully if theyre in season, just taste them first and adjust the sugar if theyre already sweet. Ive also used frozen cherries or a mix of blackberries and apples when I had them sitting around. The cornstarch will handle most fruits as long as theyre not too watery.

Serving Suggestions

This is perfect with a pot of strong tea or a glass of dessert wine if youre feeling fancy. Some people like it with vanilla ice cream instead of custard, which I wont argue with. If youre serving a crowd, double the recipe and use a larger dish, it disappears faster than you think.

• Add a handful of chopped pecans or almonds to the crumble for extra crunch.
• Serve with clotted cream or Greek yogurt if you dont want to make custard.
• Dust the top with icing sugar just before serving for a bit of contrast.

Save

Theres something about fruit and crumble and custard that feels like the best parts of winter without any of the fuss. Make it when you need something warm and easy and entirely yours.

Recipe FAQs

→ Can I use fresh berries instead of frozen?

Yes, fresh berries can be used and may enhance flavor. Adjust sugar amounts as needed since fresh berries can be sweeter or tarter.

→ How can I make the crumble topping crunchier?

Adding chopped nuts like pecans or almonds to the crumble mix adds extra crunch and a nutty flavor.

→ What is the best way to avoid a lumpy custard?

Whisk the egg yolks and sugar smoothly before gradually adding the hot milk mixture while constantly stirring. Cook gently without boiling to prevent lumps.

→ Can I prepare the crumble and custard ahead of time?

The crumble topping can be prepared in advance and stored chilled. Custard is best made fresh for optimal texture and flavor.

→ What serving suggestions complement this dish?

Pairing with a dessert wine like Sauternes or a warm cup of tea enhances the cozy flavors of this dish.