Cranberry Crumble with Vanilla-Maple Custard


Fruit and Crumble
  1. Preheat oven to 350° F.
  2. In a small saucepan, combine cranberries, sugar, spices and orange zest. Over medium-high heat, cook down slightly, for about 5 minutes, until the cranberries pop and turn slightly jammy.
  3. In a bowl, combine flour, oats, sugar and butter. Using your fingers, mix until crumbly.
  4. Add cranberry mixture to an ovenproof dish, mix in the raspberries and top with the crumble mixture.
  5. Bake for 25 to 35 minutes, until the top is golden and the sides start bubbling.
  1. Meanwhile, beat egg whites with maple syrup until pale, about two minutes.
  2. In a saucepan, pour Natrel Lactose Free 2% and cream and bring to a simmer over medium heat. Stirring constantly, slowly pour half of the Natrel Lactose Free 2% mixture into the eggs.
  3. Pour the tempered egg mixture back to the pan and add vanilla paste.
  4. Over medium-low heat, cook for another five minutes, stirring constantly, until the mixture coats the back of a wooden spoon. Strain through a fine sieve to catch any lumps that may have appeared.
  1. Serve the crumble hot, topped with warm or cool custard.


Toronto, Ontario

Ashley, is a self-taught cook, baker and photo taker living in Toronto in a small apartment with a teeny kitchen with a very handsome man, one moody cat that she loves to snuggle and too many cookbooks.

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