Cozy up on the couch with this Warm Apple Buttermilk Custard Crisp.
I’ve always dreamed of making a picture perfect pie, but to this day, I still haven’t been able to. I usually start out with good intentions, but I just don’t have the patience to crimp the edges perfectly, so halfway through, my pie usually takes a rustic turn.
So, rather than make pie, I usually end up making crisps, which are idiot-proof. I’ve been staring at this recipe from Cooking Light for a while for a Warm Apple Buttermilk Custard Pie…but I just couldn’t get myself going because of the pie crust. So, I decided to turn this into a crisp, of course.
This Warm Apple Buttermilk Custard Crisp is perfect for the freezing cold weather we’ve been having this past week. Hot out of the oven, with its custardy insides, and crisp topping, you’ll want to cozy up on the couch for this one.
Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
This month’s theme is Great Holiday Desserts hosted by Jenni Field at Pastry Chef Online. Cookies, Cakes, Pies and more for your holiday party planning!
I have to be honest. Originally, I was going to make cookies because I’m not a baker and cookies are just easier, but I didn’t want to disappoint the ladies in my group, so I mustered up the courage to make this awesome dessert. I’m so glad I did. Just take a look at this incredible holiday dessert menu that everyone came up with for this month’s Progressive Eats:
Great Holiday Desserts
Cakes
- Brown Sugar Pumpkin Cheesecake with Bourbon and Caramel Sauce
- Chocolate Peppermint Ice Cream Cake Roll
- Bourbon Cajeta Apple Butter Goat Cheese Cheesecake
- Mini Mascarpone Cheesecakes
- Vanilla Rum-Chocolate Chestnut Saint Honoré
Candies
Cookies
Desserts
Pies and Tarts
- Coffee Pecan Tart
- Individual Raspberry Mascarpone Tarts (GF)
- Mini Pomegranate Chocolate Ganache Tarts
Warm Apple Buttermilk Custard Crisp
Ingredients
Streusel:
- 1/2 cup gluten-free flour I used Pamela's Gluten-Free Baking and Pancake Mix
- 1/2 cup packed organic brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons chilled organic butter cut into small pieces
- Filling:
- 5 cups sliced peeled apples about 2 pounds
- 3 tablespoons honey
- 2 tablespoons water plus more as needed
- 1/2 teaspoon ground cinnamon
- 3/4 cup organic cane sugar
- 2 tablespoons gluten-free flour mix I used Pamela's Gluten-Free Baking and Pancake Mix
- 1/4 teaspoon salt
- 3 large eggs
- 1 3/4 cups fat-free buttermilk
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 325º.
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To prepare streusel, combine 1/3 cup gluten-free flour mix, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; blend in butter with your fingers until the mixture resembles coarse meal.
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To prepare the filling, heat a large nonstrick skillet coated with cooking spray over medium heat. Add sliced apple, honey, water and 1/2 teaspoon cinnamon; cook 10 minutes or until the apples are just tender, stirring mixture occasionally and adding more water if liquid dries up before apples are tender. Spoon the apple mixture into 8 individual ramekins (I used 1 cup ramekins).
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Combine sugar, 2 tablespoons gluten-free flour mix, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 25 minutes or until set; sprinkle streusel over pie. Bake for another 15 minutes until streusel is browned. Serve warm.
Recipe Notes
Adapted from Cooking Light
Whole Wheat Buttermilk Banana Chocolate Chip Pancakes with Fresh Strawberry Sauce Recipe
18
Totally looks perfect to dig in to with the cold temps!
Jeanette, I’m so glad you made these instead of cookies (although cookies are always appreciated) because: oh!! The custardy goodness with the apples with the crisp topping?! I can’t take it! I want to eat them all. Now! So worthy of a holiday dessert extravaganza. Or of sitting on the couch power watching Orange is the New Black or something. I would eat these guys given any occasion at all. =)
I’m with you on the pie crust challenges, but, thankfully, I love crisps just as much! Your minis look irresistible!
This looks so delicious! The filling sounds amazing.
Great idea to turn it in to an easy to make crisp.
All my baked goods are rustic! hehe. These little crisps look delicious.
Mm, I love a good crisp. And paired with custard? I think this might be one of my dream foods.
Jeanette, I love a good crisp! You’re right. . it’s like almost everything you love in a pie, but in a crisp and much easier!! love this! Hope you and your family have a great Thanksgiving!!
Thanks you all – one of these days I will work on my pie making skills, but for now crisps are my easy way out. Glad you all like the buttermilk custard filling 🙂
I feel the same way about pie crusts and can never get them to come out of the oven without looking like my 3 year old made it 🙂 I think I love crisps even more though for the streusel topping and how much easier they are to make. I love that you made them into single serving ramekins. They look incredible and the custard filling sounds delicious!
This looks so delicious! My pie crusts are never pretty, mostly because I’m so impatient! I can’t wait to try this.
This looks so good. Thank you Jeanette.
I love that you added custard to your dessert. What a gorgeous, and I’m sure delicious dessert! Hugs, Terra
Oh I love apple desserts and I’m definitely making yours. They look beautiful and sound like the perfect fall and winter dessert!