Humble Crumble

Pink bowls with Humble Crumble and toppings

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5 from 2 reviews

This is based on Humble Crumble in London! 



For the apples:

  • 56 apples peeled, cored, and diced
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 tablespoon corn starch
  • 12 teaspoons cinnamon
  • pinch of salt

For the Créme Anglaise:

  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 3 large egg yolks
  • 3 tablespoons sugar

For the Toppings:


For the Apples:

  1. Add the peeled, cored, and diced apples to a heavy pot and add the sugars, cinnamon, pinch of salt, and corn starch and cook until the apples are tender.

For the Créme Anglais:

  1. Combine milk and cream in a heavy medium saucepan. Add vanilla and bring milk mixture to simmer. Remove from heat.
  2. Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk in the hot milk mixture into the yolk mixture. Return to saucepan and stir over low heat until custard thickens and coats the back of a spoon. It takes about 5 minutes (do not boil). Strain sauce into a bowl. Cover and chill. (Can be made 1 day ahead.)


Can be made with any fruit that you would typically use in a crumble.