Blasts Of Fruit Flavour
A piece of my mixed fruit custard crisp and you will know why I wanted to spruce up the typical crisp that we’ve all come to love. When I think of the sounds of summer, the birds chirping, the children laughing and the sunshine in the mornings I think of simplicity. I wanted a simple yet elegant dessert that was bursting with flavour and full of bright colours to serve as a lovely finish to a meal.
I’ll be honest and tell you that I had no idea if this creation would turn out so it was mostly a waiting game. To my surprise it turned out better than expected but I learned what I would do different the next time. We have a couple of bags of frozen mixed fruit in our freezer that needed using up and plenty of rhubarb from our garden. I decided to mix a bag of frozen fruit which included peaches, kiwi, pears and cantaloupe along with fresh rhubarb and cherries into this dessert.
What I learned about this dessert was not to use fruit with all the juices, just use the fruit. When you layer your fruit in the bottom of your baking dish try your best to keep the fruit dry. The reason is that the fruit will expel plenty of juice during the cooking process. I noticed when I took my first square out from the baking dish that there was lots of juice. I ended up having to tip the excess juice out of the pan into a bowl to spoon around the dessert if desired.
I’ve kept this recipe simple for the easy days of summer where you would rather be outside with your friends and not in the kitchen baking. For the custard I used a standard custard recipe from Delia Smith but for this one the dairy consisted of coconut milk, evaporated milk and 2% milk. The instructions to prepare the custard are the same and turned out very creamy with a hint of coconut flavour. My idea was to have a nice thick layer of custard over top the baked fruit.
The topping is standard like many other crisp dessert recipes including butter, flour, oats, brown sugar, cinnamon, pure vanilla and freshly ground nutmeg. I didn’t add much sugar to the fruit as there is enough natural sugars in the fruit already plus I’ve added sugar to the crisp topping which is more than enough for this mixed fruit custard treat.
Once I took the pan from the oven I let it cool down first followed by refrigeration over night so the custard, fruit and topping had a chance to come together. It also made it easier to cut into squares. I used a spatula to scoop out the square very carefully onto the serving dish.
I enjoyed this recipe as did our friends so I think I might try a blueberry crisp with a layer of custard or even a rhubarb cherry custard crisp to keep the fruit flavours simple the next time around.
What are your favourite crisps to make?
- Prep time: 20 minutes including custard
- Baking time: 30 minutes or until topping is browned
- Serving Size: 6 large servings
- Oven temp: 350 degrees
- 2.5 cups of mixed frozen fruit defrosted and the juice drained away
- 2 cups of fresh rhubarb sliced in small chunks
- 1 cup of fresh chopped cherries in halves
- Mix all the fruit in a bowl and add 1 tablespoon of lemon juice
- 1 can of coconut milk 398 ml
- 1 can of evaporated milk 370 ml
- 1/2 cup of 2% milk
- 6 egg yolks
- 2 tablespoon pure vanilla extract
- 1.5 tablespoons of corn starch
- 1/4 cup of granulated sugar
- 1 cup of rolled instant oats
- 1/2 cup brown sugar
- 3/4 flour
- 1 cup chilled butter + 2 tablespoons for top
- 2 teaspoons cinnamon
- 1 teaspoon fresh nutmeg
- In a bowl separate your egg yolks from your egg whites.
- Put your evaporated milk, 2% milk and coconut cream in a small pot or sauce pan along with the vanilla and heat on medium.
- While your milk is heating in another bowl add the egg yolks, sugar, and cornstarch and whisk
- Take the milk off the stove when it is hot and with the whisk in one hand whisk the egg yolk mixture and slowly start adding the hot milk. I add a little bit at a time so the hot mixture doesn’t curdle the egg. Then I add all the rest of the egg yolks constantly whisking the mixture then put it back on the stove immediately.
- Keep the custard mixture on a low heat mixing until it becomes a thick custard at the simmering point (don’t walk away) keep whisking.
- Pour the custard in a bowl once it had thickened
Crisp Topping Directions
- Add the flour, brown sugar, oats, nutmeg and cinnamon into a food processor and whiz around until combined
- Cut your chilled butter into pieces and rub into the mix until it becomes crumbly and the size of kidney beans or peas.
Putting it all together
- Pre-heat oven to 350 degrees
- In an 8×11 deep dish layer your fruit that you’ve mixed together on the bottom, then layer all the custard on top, then finish with the crisp topping.
- Top the crisp with a few bits of butter using the extra 2 tablespoons right on top.
- Put in your pre-heated oven for 30 minutes or until the top has browned and is bubbly.
- Cool then refrigerate overnight for best results before cutting into squares
- The squares will be soft so take caution when removing them from the dish
I hope you enjoy this summer fresh mixed fruit custard crisp recipe and that you can share it with your family and friends at your next dinner party or gathering.
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