Apple Crisp with Custard Sauce


In the past few days, the city has been covered in a thick blanket of fog. It was sort of my idea of the Pacific Northwest when I considered moving here; I imagined long rejuvenating walks in the woods on foggy misty mornings before the city wakes.
Where I come from, the mist from the morning fog is believed to have restorative properties; the fresh dewy smell always reminds me of early morning walks with my grandmother when I was little. I guess that explains the yearning to go out in the fog…

Last night, just before dark, I went for a walk along the seawall. The quiet, the fog, the dusk and the reflection of the city lights on the water made for a hauntingly beautiful scene, I walked for bit, and just like that, all was well with the world again,
I went back home feeling like myself again, ready for dessert, craving something soothing, warm, sweet and light… to go with my mood.

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IMG_3456 Apple Crumble with Custard

I thought about this apple crisp, I usually make it in the summer from big shipment of Envy apples from New Zealand, but this weekend I found some fragrant crisp sweet BC apples on sale at the market and I couldn’t pass up.
This crisp is awesome with ice cream, but on nights like these, this light creamy custard does the trick.

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To make Bird’s Custard Sauce: Mix the 2 tablespoons Custard Powder and 1/4 cup sugar with a small amount of milk (from 2 cups of milk) to form a smooth paste. Bring the rest of the milk to the boil in a non-stick saucepan on medium heat. Gently whisk / stir the custard paste into the boiling milk. Bring back to the boil; stir until the custard begins to thicken. Add more milk if you prefer your custard thinner.


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