Chai-spiced Apple & Rhubarb Crumble with Earl Grey Custard Recipe
This recipe is rated 4.2 out of 5.
Soy-free option
Nut-free option
Freshly Picked
Easy peasy
Kid-friendly
Baking
Holidays
Entertaining
Desserts
A classic apple and rhubarb crumble is an easy win for most occasions — but the simple addition of a couple tea bags from the cupboard (and a dreamy creamy custard) make this one extra special!
You will need
Serves 8
Apple and Rhubarb
- 4 apples
- 4 rhubarb stems chopped to 1-inch lengths
- 3 tablespoons brown sugar
- 1 lemon, juice only
Crumble
- 200g oats
- 50g flour
- 3 tablespoons raw sugar
- 1 Dilmah spiced chai tea bags, cut open
- 150ml melted Nuttelex (or oat butter if you've got it!)
- Big pinch salt
Custard
- 400ml oat milk
- 1 earl grey tea bag cut open
- 70g caster sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornflour
- 3 tablespoons water
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C.
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Step 2
Roughly chop the apple and rhubarb stems. Place into a bowl and then stir through brown sugar and lemon. Pour into your tin or baking tray that you plan to cook your crumble in.
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Step 3
Make the crumble mixture by mixing together oats, flour, sugar, melted Nuttelex, and the contents of 1 chai teabag, and a big pinch of salt. Mix until it turns into a dough-like consistency.
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Step 4
Spoon it over the apple and rhubarb mixture, place it in the oven for 25 to 30 minutes or until the top is golden-brown and crispy.
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Step 5
While the crumble is cooking, prepare the custard. Pour the milk into a pot and add the contents of 1 earl grey tea bag, then heat until it is close to a boil. Mix in sugar and vanilla. Mix the cornflour and water together in a separate bowl, then pour it into the oat milk mixture and stir until it becomes thick and creamy — watching closely to ensure it doesn’t stick to the bottom of the pot and burn. Finally, strain the custard through a sieve to remove the larger tea leaves. Pour the custard into a serving jug and set aside.
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Step 6
Remove the crumble from the oven and let stand for about 20 minutes. Serve a heaping spoonful into a bowl and then pour over as much custard as you like — enjoy!
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Recipe: Simon Toohey
