Apple Custard Crumble Jars (Gluten Free)
This autumn parfait is absolutely divine! To me fall apples are the most delicious. The balance between the sweetness and juicy tartness of an apple is delectable; that’s coupled with the smooth richness of the custard, and the crunchy texture of the crumble. I’m not afraid to say this is one of my favorite desserts! The mason jars are so cute, and are the epitome of the warm homey feel this dessert embodies. This recipe serves 4, 8oz. mason jars, with leftover components.
Let’s get started!
Apple Filling-
3 lbs. Granny Smith apples (or any tart apple of your choosing)
¾ cup packed brown sugar
2 tsp. cinnamon
½ tsp. nutmeg
1 tsp. cardamom
A pinch of salt
2 tbsp. of butter
Cornstarch slurry:
1 tbsp. cornstarch
1/8 cup of water
Peel and core the apples. Cut the apples in half, and cut them into slices. Combine the apple slices, brown sugar, spices and butter in a stockpot and cook for about 10 min. (or until tender with a bit of bite) over med-high heat.
In a small glass or bowl, mix the cornstarch and water to make the slurry; stir well. Add the slurry to the apples, and make sure the liquid is boiling. Stir the mixture continuously, and reduce to low heat. Cook for 1 minute on low.
Gluten Free Crumble-
1 stick of cold butter
½ cup of packed brown sugar
1 cup rolled oats
2/3 cup of almond flour
1 tbsp. tapioca flour
1/8 tsp. salt
½ cup of chopped pecans
Preheat your oven to 375°F. Cut the cold butter into small cubes. In a mixing bowl, combine the butter, sugar, oats, almond and tapioca flours and salt. Cut the ingredients into the butter. Be sure to leave some butter whole, for a better consistency. Add the chopped pecans. The result should be soft and crumbly (you’ll probably have a bit of sandiness at the bottom, that’s definitely okay). You can make larger crumbs by compacting some of the mixture in your hands; the butter will hold everything together, it’s fun too! ;)
Spread the crumble out on a cookie sheet, and bake. Check the crumble at 10 minutes; it’s possible that it will need to bake for a couple more minutes. Don’t be afraid, the crumble will sort of melt together in places. When it’s done, leave it to cool for a minute. Then, while it’s still a bit warm break it up with a spatula. Delicious!
Custard-
3 egg yolks
¾ cup of milk
½ cup of heavy cream
¼ cup of granulated sugar
2 tbsp. + 2 tsp. cornstarch
2 tsp. vanilla bean paste or extract
In a saucepan, heat the milk and cream on med-low heat until steaming. While the milk mixture is heating, whisk the egg yolks, sugar and cornstarch in a bowl until smooth and pale. Temper the egg mixture by (!) whisking, and very slowly adding about half of the milk mixture in a steady stream, then add the egg/milk to the remaining milk in the pan. Stir constantly, and cook the custard on med-low until it has thickened to the consistency of loose pudding. Remove from heat, and add the vanilla. Once the custard is completely cool, chill in the refrigerator until serving time, or serve immediately.
Whipped Cream-
1 ¼ cups of heavy whipping cream
2-4 tbsp. of granulated sugar (to taste)
You can whip the cream in a stand mixer, with a hand mixer or by hand. Whipping cream mechanically is easier to do, just make sure you stop before it stiffens up too much.
Whip the cream and sugar together, starting at a low speed. Once the cream has thickened slightly, you can increase the speed to high. This only takes a few minutes. The whipped cream is done when you have soft peaks that can remain standing.
To assemble-
We layered custard at the bottom, apple filling, crumble, whipped cream, custard, apple filling, and crumble with a dollop of whipped cream on top. We garnished with an apple slice and half a pecan.
Of course you can layer however you’d like!
Imagine sitting with friends and family, with these adorable (and tasty) jars, with a hot cup of tea or coffee. Ahhhh... Spread the love.
Happy Fall!
-The Grey's Posy Team