These little Apple Crumble Pudding Pots are layered with fruity apple sauce, sweet vanilla custard, dreamy whipped cream and a crispy crumb topping. Each layer is light so as a whole, this dessert is filling yet not too heavy, which makes it ideal after meals.
The recipe is actually a combination of two famous desserts that are commonly consumed in the UK- apple crumble and trifle. Apple crumble is normally composed of a sliced apple base and a crispy crumble top that is baked and usually served with custard or ice cream. Trifle on the other hand is a chilled pudding that starts from the bottom with sponge fingers soaked in sherry and works its way to the top through layers of jelly, fruit pieces, custard, whipped cream and crushed nuts or chocolate shavings.
Typically a lot of dairy and refined sugar, but in my version, there are no animal products and much less sugar (unrefined where possible). It also requires less prep since jelly and sponge fingers are completely out of the equation.
My apple crumble pudding pots are creamy, fruity, light, crispy, vegan and gluten-free.
Ingredients for custard:
- 500ml plant milk
- 1 tsp vanilla extract
- 60g brown/coconut sugar
- 40g cornstarch
- 60ml water
Ingredients for crumble topping:
- 75g gluten-free flour
- 30g coconut oil
- 1 tbsp brown/coconut sugar
- 6 tbsp vegan whipped cream
- 4-6 tbsp apple sauce
- Layer 6 glasses with apple sauce and put aside.
- For the custard, make a paste using the cornstarch and the water. Place into a saucepan with the milk and sugar and heat.
- Continue to mix on a low heat until sugar has dissolved and custard has thickened so that it coats the back of the spoon, around 10 minutes.
- Cool slightly before distributing evenly among the glasses on top of the apple sauce. Chill in the fridge for 1-2 hours.
- Using fingertips, mix the flour in a bowl with the oil to achieve breadcrumbs.
- Stir in the sugar then add to a baking tray lined with greaseproof paper.
- Bake at 180℃ for 15 minutes, giving a mix halfway.
- Smear/squirt the whipped cream on top of the custard and chill for another hour.
- Sprinkle the crumble on top of the cream layer and serve.
Made this Recipe?
If you had a go at these apple crumble pudding pots, feel free to mention me on Instagram @food_flaneur, I’d love to check out your pics.
Got a Sweet Tooth?
Then you should definitely check out these recipes:
Mary Berry for her inspiration in helping me create this recipe. You can find her version of a traditional trifle here: tipsy trifle.
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