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Chilled Apple and Orange Crumble with Fresh Strawberry Jelly and Custard
4.9 from 138 votes

Chilled Apple and Orange Crumble with Fresh Strawberry Jelly and Custard

This chilled dessert combines tender cooked apples with orange zest, topped with a crumbly mixture including brown sugar, nuts, and desiccated coconut. It pairs with fresh strawberry jelly and smooth vanilla custard to balance textures and flavors. The result is a layered combination of soft fruit, sweet and nutty crumble, fruity jelly, and creamy custard served cold.

Prep Time
4 hrs 30 mins
Cook Time
45 mins
Total Time
5 hrs 15 mins
Servings: 4 servings
Course: Dessert

Ingredients

Apple & Orange Mix:
  • 4 apple Granny Smith variety
  • 1 orange
  • 4 tablespoons white sugar
  • 1 teaspoon vanilla
  • 1 tablespoon butter unsalted
Strawberry Jelly:
  • 2 strawberry punnets
  • 1 tablespoon gelatine powder
  • 2 tablespoons caster sugar
  • 1 tablespoon lemon juice
Crumble Topping:
  • 1/4 cup coconut desiccated
  • 1/4 cup brown sugar
  • 1/4 cup nuts
  • 1 cup biscuit crumbs sweet
  • 2 tablespoons butter unsalted
Custard:
  • 2 egg yolk
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 3 tablespoons sugar

Instructions

Apple & Orange Mix:
    Cup of Yum
  1. Peel the apples and dice; it doesn’t have to be perfect. It is nice to have some rustic-ness to this dish.
  2. Zest the orange and chop it until it is fine.
  3. Place apple and orange zest in a pot and mix in the rest of the ingredients. Bring to the heat slowly and cook for about 15 minutes or until the apple is just tender.
  4. Transfer to a bowl immediately to stop the cooking process.
  5. Chill in fridge.
Strawberry Jelly:
  1. Run the strawberries through a juicer and skim any scum of the top.
  2. Let it settle in a bowl.
  3. Once settled, tip the juice into another bowl ensuring that any sediment remains.
  4. Place juice in a pot and bring slowly to the boil. Once it has come to the boil, take of heat and mix in gelatine.
  5. Ensure that the gelatine is mixed in well.
  6. Add sugar and lemon juice.
  7. Place on a cling wrap lined baking tray and place in fridge to set.
  8. This should take about 4 hours.
  9. Once set, place a cutting board over the tray and turn over to realise the jelly from tray.
  10. Cut into 1 cm (2/5 inch) cubes and place aside for plating.
Crumble Topping:
  1. Melt butter in microwave.
  2. Mix all ingredients together well.
  3. The consistency should be like wet sand.
  4. It should just stick together so as you touch it; it crumbles apart.
  5. Place in fridge for 15 minutes to bind.
Custard:
  1. Combine half the milk with egg yolks, sugar and vanilla and whisk until well combined.
  2. In a small pot combine the rest of ingredients.
  3. Place on the heat and stir continually until the mixture begins to thicken.
  4. Take off the heat and pour through a strainer into a bowl.
  5. Leave to cool in fridge.
Assembly:
  1. Divide the apple mix into four.
  2. Place a scone cutter in the middle of your plate and press in a portion of the apple with a teaspoon.
  3. Repeat the process with the crumble mix and remove scone cutter to reveal the crumble.
  4. Now, place five dollops of custard around the outside of the crumble and top each dollop with a square of the Jelly.
Notes:
  1. I used some orange curls blanched in sugar syrup as a garnish.
  2. Just run a peeler around the outside of an orange and blanch in equal quantity of water and sugar to take away the bitterness. Roll gently and place on top.

Notes