Mr. CBB’s mixed fruit custard crisp squares


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

Crisp Topping

  • 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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  1. I have never made custard crisp squares before. I will see if I can get the wifey to make these. They look wonderful but I am really not a custard person. My wife really likes custards. Thanks for the recipe Mr. CBB!

  2. Honestly dude, is there anything you can’t do? And do you really only have 24 hours in your day? In between landscaping like a boss, blogging like a rockstar, and baking like a champion – I’m pretty sure you’ve found a way to alter the time and space continuum to fit it all in. Thanks for the great recipe!
    I think my husband and I will start being able to participate in your grocery game challenge in July (this required some negotiation with husband). I’m looking forward to learning from you and other readers with this. I hope to cut our bill by $300 a month!

    1. I think you give me more credit than is due lol. I don’t spend my day online all day as I have to get stuff done but I’m always popping my head. Sometimes I sleep most of the day because I worked long hours. I try to stay ahead of myself but I make mistakes just like everyone else. We’re all human. None of us are perfect. I can’t wait to have you join the GGC. You may already know some of the other PF Bloggers that post their shops as well as a handful of CBB fans who work hard to keep their budget in check!! If you need any help with posting just email me and I’ll help you out. Cheers!

  3. This looks so good!!!!!!!!!!! Another thought for the juice is to add some corn starch to the drained juice and toss it back in. The Corn starch will thicken slightly as it cooks. It’s what I do if I’m making the fruit crisp from frozen fruit.
    It might be a few days before my kitchen cools enough to think about baking….I’m finishing up the strawberry jam in the boiling water canner…round one is in now. Looks like 4 rounds but the last one is a small one with 4 small jars. My kitchen is like a sauna right now. I have 20 500ml jars and 5 250 ml jars, rough cost is just over $2.00 for a 500ml jar. Hard to say exactly as we got a big bowl out of the berries to eat. The boys and I picked 9 3l baskets of berries, took us 2 hours. The place we go charges by the pound- $1.50 lb. A lot of work but very worth it!!!

    1. It wasn’t until I took the first piece out that I noticed all the juice. I drained the juice and kept it on the side as the crisp was fully baked and crunchy on top. Once it set in the refrigerator over night it was amazing. Thanks for the cornstarch tip!! I hope we get to see pictures of this lovely jam on a baked item you make 🙂 Do you make any other jams?

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