Monday, March 24, 2014

Apple Crisp with Custard Sauce

Spring might be on the way, but the air is still chilly and winter seems to be lingering like an unwelcome guest in some parts of the country. This dessert is welcome in the fall, winter, or on cool spring days, and great for using up apples that are softer now than in October. 

Apple crisps are often served with ice cream, but a Custard Sauce, also known as Crème Anglaise, is mellow with vanilla and can be served warm or cold. I like it warm. Pools of mellow vanilla sauce, soft apples, and a crisp topping meld together for a dessert that is warm and comforting.

I'm linking this to Penny's Tasty Tuesday, at her blog The Comforts of Home. There are lots of yummy recipes shared each week. Check it out!

Apple Crisp

4 cups sliced pared apples
2/3 - 3/4 cup brown sugar, packed (I use the lesser amount)
1/2 cup all-purpose flour
1/2 cup oats
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg (freshly grated is best)
1/3 cup butter, softened

Heat oven to 375 degrees. Place apple slices in 8 inch square pan (or use individual dishes). Mix remaining ingredients with fingers, until mixture is crumbly, with the butter evenly distributed. Sprinkle over the apples. 
Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm with custard sauce.

Crème Anglaise aka Custard Sauce

1/2 cup milk
1/2 cup heavy cream (whipping cream) (or use 1 cup of light cream in place of the milk and heavy cream)
dash salt
2 Tablespoons granulated sugar
2 egg yolks
1 tsp vanilla extract

Heat the milk and cream in a small saucepan until just hot. (Steam should rise from the milk, but it shouldn't boil.) Whisk together the egg yolks and sugar with the salt. Add a small amount of the hot milk to the eggs, then whisk the yolk mixture back into the saucepan with the rest of the milk. Cook, stirring constantly until the sauce thickens slightly - about 175 degrees. The mixture should not boil. Remove from heat and stir in the vanilla. Strain mixture into a glass or metal bowl. Press a piece of plastic wrap or waxed paper onto the top of the sauce to prevent a skin forming. Chill. (Will keep up to 3 days.)


  1. Oh Lorrie my mouth is watering. I pinned this under deliciousness.


  2. I love good...and they warm the soul.

  3. Mmmm! A little like our Apple Crumble but with oats, which are very good for one.

  4. Yum!!!! Our family loves apple crisp. I always thought ice cream is overwhelming. I think I will like the custurd sauce. Thank you for the recipe. I will surprise my family one day (they know I don't bake).

  5. Apple Crisp is one of my favorite desserts. The creme sauce sounds delicious!

  6. Scrumptious! I love creme anglaise so I'll be putting that on my apple crisp next time. What a great combo.

  7. just sounds so good. I am glad that you revisited this recipe as I had forgotten. I use a similar sauce on warm peaches or pears.

  8. Yummm - and I have all the ingredients - perfect for this cold rainy day.

  9. I do have several apples awaiting cooking - I have difficulty swallowing raw apple and usually make chunky applesauce or crumbles. Good way to use up granola as the crispy topping too. This looks perfect Lorrie and I do have Bird's Custard Powder (the English classic) which would make a good sauce - I bet you can get it in Canada too. Need some whole milk though, 1% just doesn't do it!!!!

    Hugs - we are expecting that old wintery mix again tonight - so tired of the temperature ups and downs!

    Mary X

  10. I will have to share this with my sister. She loves recipes like these. Thanks!

    Mersad Donko Photography

  11. I have never made a crème anglaise. I hope to make this on the weekend. I have been looking for some inspiration to get me back into the kitchen. Way too much perfunctory cooking going on around here lately. The "boys" deserve better.

  12. This is calling my name!

  13. Oh my, am I ever making that as soon as I can find some fruit to put into the's looking simply delish.


  14. I haven't made Apple Crisp in so many years. You are inspiring me!

  15. DH loves Apple Crisp and this recipe looks delicious...thanks for sharing it! Cheryl


Thank you for commenting. Each comment is a connection between us. I read each one and will usually visit your blog in return. If you are a no-reply blogger, then I will not be able to respond to you directly. If you have a Google+ blog, I am unable to comment there.

Friday Favourites: On a Winter's Day

  Thank you to those of you who suggested this pretty amaryllis might be Apple Blossom or Charming. I looked up both and think it's more...