Apple crumble with coconut custard

Apple crumble with coconut custard

Kenko Kitchen
25 mins
Cooking time
30 mins
Elisa Watson

When winter hits, there is something very comforting about stewed fruits and warm desserts. Apple crumble with custard ticks all the winter comfort food boxes. However the butter, kilojoule content and refined sugar found in the standard version of this dessert will often lead to winter weight being stacked on. So I decided to create my own vegan, refined sugar-free and butter-free version – to satisfy my own winter comfort food cravings, and to also cater for my family’s love of puddings. If I said that this crumble and custard wasn’t very good I would be lying. Just try it for yourself and see what you think. I can almost guarantee you won’t go back to the original after this.



Quantity Ingredient
2kg organic apples, chopped into thick slices or however you like them
1 orange, juiced
1 teaspoon stevia
10 medjool dates, pitted and chopped into quarters
1 tablespoon coconut oil


Quantity Ingredient
2 tablespoons desiccated coconut
1 tablespoon coconut flour
handful rolled gluten-free oats
or handful quinoa flakes
25g flaked almonds
20g puffed quinoa
50g pepitas, preferably activated
35g caramelised buckwheat
or 35g plain activated buckwheat
2 tablespoons coconut sugar
60ml coconut oil


Quantity Ingredient
1 tablespoon stevia
400ml tinned coconut cream
45g cornflour
1/2 teaspoon vanilla powder
or 1 teaspoon vanilla extract
1 tablespoon mesquite, for extra flavour (optional)
or 1 tablespoon lucuma, for extra flavour (optional)


  1. First, for the filling, place the apples in a medium saucepan on low heat with the orange juice, stevia, dates and coconut oil. Let the mixture simmer for 10–15 minutes, occasionally stirring, until the apples have softened and absorbed all the liquid. Remove from the heat and set aside.
  2. Preheat the oven to 180°C.
  3. Next, put all the crumble ingredients, except the coconut oil, in a mixing bowl and stir to combine. Add the coconut oil to the mixture and rub it in with your fingertips. Once a crumb-like consistency is formed, or all the ingredients are coated in the oil, you’re ready to go.
  4. Place the stewed apples in a 24 × 18 cm baking dish (or 4–6 individual 7.5 cm ramekins) and top with the crumble mixture. Cook in the oven for 15 minutes, until the top is nice and golden.
  5. While your crumble is in the oven, make the custard. Place the stevia and 60 ml water in a saucepan over medium heat. Bring the water to the boil and remove from the heat once the stevia has dissolved.
  6. Place the remaining custard ingredients in a pitcher or mixing bowl and whisk until combined and smooth – we don’t want any lumps! Add this mixture to the stevia and water mixture in the saucepan and return to a low heat. Whisk the mixture over the heat until thickened and a custard texture is achieved. (You can make the custard in advance, place it in a pitcher or bowl, cover and set aside in the refrigerator. It will last a couple of days – if you can resist it for that long!)
  7. Once the crumble is cooked, remove it from the oven. Serve it with a dollop of custard, eat and enjoy!


  • You can also use half pears and half apples if desired. Pears also add a great taste.
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