Dessert

Granola & Custard Crumble

Posted by Aaradhana on


When I was a kid, I used to love having custard. We used to visit our grandparents during the vacations. My grandmother used to make custard for me and my brother and serve it with a crispy toast. It was one of my favorite dishes. We can make so many dishes with custard- fruit custard or custard cake, they all taste amazing.

So sometime back when I wanted to have custard, I thought of making it in a different way.

This simply reminded me of the crunchiness of the toast with some custard and cake. I’m sure you will love it too..

 

Preparation time: 15 mins        Baking Time: 50 mins        Serves: about 15

 

All you need:

For the Cake

  • All Purpose Flour – ¾ cup
  • Unsalted Butter – little less than ¾ cups (softened at room temperature)
  • Granulated Sugar – 1/3 cup
  • Egg – 1
  • Baking Powder – 2 tsp
  • Vanilla Extract – 1 tsp
  • Milk – ¼ cup

    For the Crumble

  • All Purpose Flour – ½ cup
  • Unsalted Butter – ¼ cup
  • Brown Sugar – ¼ cup
  • Granola – ½ cup
  • Vanilla flavored Custard – ¾ to 1 cup
  • Raspberries (cut into half) – 125 g (that’s about one box)

A Few Tips:

  1. You could use full fat milk or 2% or whichever milk you have at home.
  2. You could also replace granola with simple plain rolled oats. I used granola with Cocoa and dried raspberries. You can use any granola of your choice.
  3. You can use unsweetened applesauce instead of butter for the cake or replace half the butter with canola oil.

Method:

  • First thing you need to do is make the custard and let it come to room temperature. I used little more than 1.5 cups of milk to make the custard. Also add a little less sugar in the custard as the cake and crumble will also be sweet.

     

PART 1- MAKING THE CAKE

  • Preheat the oven at 350°F (180°C). Grease and line a 7 x 11 inch baking pan with parchment paper.
  • In a bowl, beat butter, granulated sugar and vanilla extract until the mixture becomes pale and creamy in texture.
  • Add the egg and beat again.
  • Now add the all-purpose flour, baking powder and milk and fold until well combined.
  • Spread this batter in the prepared baking pan and bake for about 15 – 20 mins or until it passes the toothpick test.

PART 2- PREPARING THE CRUMBLE

  • For the crumble, add butter and all-purpose flour in a bowl and using your hands rub them together until they look like breadcrumbs but not fine just coarse.
  • Add brown sugar and granola and just combine them all together.

PART 3- ASSEMBLING ALL TOGETHER

  • Once the cake is done, let it rest for 10 mins.
  • Spread the custard on the cake as evenly as possible. Add the raspberries and then sprinkle the granola mixture.
  • Bake at 350°F (180°C) for about 30 mins or until the crumble topping is golden brown.
  • Let it cool in the baking pan.
  • Cut into desired shape and serve with evening tea or as a dessert.
  •  

    ENJOY..!! J


 

 

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