Winter Berry Crumble Custard

I started making this crumble on cold Sunday afternoons when the heating struggled to warm the kitchen. The oven did the rest. There's something quietly satisfying about watching butter and oats turn golden while berries bubble underneath, filling the room with a smell that makes you forget the wind rattling the windows.

I made this for my neighbors once after they helped me move furniture in the rain. They came over damp and grumpy, left with second helpings and the recipe scribbled on the back of an envelope. One of them still texts me every winter asking if I've made it yet.

Ingredients

• Mixed frozen winter berries: I use whatever's on sale, blackberries, blueberries, cranberries, raspberries. Frozen berries release more juice than fresh, which makes the filling wonderfully saucy without any extra effort.
• Granulated sugar: This balances the tartness of the berries. If your berries are especially sour, add an extra tablespoon.
• Cornstarch: It thickens the berry juices so they don't turn the crumble soggy. Don't skip it.
• Lemon juice: Just a tablespoon brightens the whole dish and keeps the sweetness from feeling flat.
• Vanilla extract: Use the real stuff if you can. It rounds out the fruit flavor in a way that's hard to describe but easy to taste.
• Plain flour: The base of the crumble topping. I've tried swapping in whole wheat, and it works, but the texture gets a bit heavier.
• Rolled oats: These give the topping a chewy, nutty bite that plain flour crumble doesn't have. I love the contrast.
• Cold unsalted butter: Cold is key. It creates those crumbly bits that turn crisp and golden in the oven.
• Light brown sugar: The molasses adds warmth and a slight caramel note that feels right for winter.
• Ground cinnamon: Half a teaspoon is enough to make the kitchen smell like comfort without overpowering the berries.
• Whole milk and double cream: The combination makes custard that's silky but not too rich. I've used just milk before and it's fine, but the cream makes it special.
• Egg yolks: These thicken the custard and give it that pale yellow color. Save the whites for meringue or an omelette the next day.
• Caster sugar: It dissolves faster than granulated, which helps when you're whisking it into the yolks.

Instructions

Preheat and prep the fruit:

Set your oven to 180°C. Toss the frozen berries with sugar, cornstarch, lemon juice, and vanilla in a large bowl, then spread them into a baking dish about 20x30 cm. The berries don't need thawing.

Make the crumble topping:

Mix the flour, oats, brown sugar, cinnamon, and a pinch of salt in another bowl. Add the cold diced butter and rub it in with your fingertips until it looks like rough breadcrumbs with some pea-sized lumps still visible.

Assemble and bake:

Scatter the crumble evenly over the berries without pressing it down. Bake for 35 minutes until the top is golden and you can see the fruit bubbling at the edges.

Start the custard:

While the crumble bakes, heat the milk and cream in a saucepan until it's steaming but not boiling. You'll see tiny bubbles around the edge.

Whisk the egg mixture:

In a separate bowl, whisk together the egg yolks, sugar, vanilla, and cornstarch until smooth and pale. Pour the hot milk mixture into the eggs slowly, whisking constantly so the eggs don't scramble.

Thicken the custard:

Pour everything back into the saucepan and cook over medium-low heat, stirring without stopping, until it coats the back of a spoon. This takes about 5 minutes and it will suddenly thicken, so don't walk away.

Strain and serve:

Pour the custard through a sieve into a jug to catch any lumps. Serve the warm crumble in bowls with the custard poured generously over the top.

Bookmark

This crumble became my answer to grey afternoons when nothing else felt right. I'd make it without planning to, and by the time it came out of the oven, the day felt smaller and warmer. It's the kind of dessert that doesn't need an occasion, it makes one.

Serving Suggestions

I've served this straight from the baking dish at the table, everyone digging in with spoons. It's also beautiful in individual bowls with the custard poured over at the last second. If you have any leftover, it's excellent cold for breakfast with yogurt, though the crumble loses some of its crunch overnight.

Variations Worth Trying

I've added chopped pecans to the crumble topping before, which gave it an almost praline quality. Fresh berries work if you have them, just reduce the sugar slightly since they're less tart. You can also swap half the oats for desiccated coconut for a completely different texture that somehow still feels right.

Storage and Make-Ahead Tips

The crumble keeps covered in the fridge for three days and reheats well in a low oven. The custard will thicken as it cools, so loosen it with a splash of milk when you reheat. You can make the crumble topping a day ahead and keep it chilled, then scatter it over the fruit just before baking.

• Reheat individual portions in the microwave for about 40 seconds if you're in a hurry.
• Freeze the baked crumble without custard for up to two months, then reheat from frozen at 160°C for 25 minutes.
• Leftover custard is wonderful poured over stewed apples or stirred into porridge.

Bookmark

This is the dessert I make when I want the house to feel like home without much fuss. It's forgiving, warm, and always worth the hour it takes.

Recipe FAQs

→ Can fresh berries be used instead of frozen?

Yes, fresh berries can be substituted; adjust sugar to taste depending on berry sweetness.

→ How do I achieve a crispy crumble topping?

Use cold diced butter and rub it into flour and oats until coarse crumbs form, then bake until golden.

→ What is the best way to prevent custard from curdling?

Gradually whisk hot milk mixture into egg yolks and cook gently over medium-low heat without boiling.

→ Can nuts be added to the crumble?

Yes, adding chopped nuts like pecans or almonds gives extra crunch and texture.

→ How should the dish be served for best flavor?

Serve warm with custard poured over to enjoy the combination of hot fruit and creamy sauce.