Apple crumble in disguise

Apple Crumble Trifle


Miss M requested apple crumble and custard for her birthday party dessert – however as we are in the throes of summer, apple crumble seemed a tad inappropriate to end a hot summer’s night’s feast of party food and pot luck.  So I put on my thinking cap and decided apples and custard could a trifle make. And I set about playing in the kitchen. It was a bit dicey playing with a new recipe when we had guests coming for tea, but if the dessert didn’t quite work out I had loads of ice-cream and jelly on stand-by.  And I could have whipped up a traditional apple crumble pretty quick if I needed to. 

I had this wonderful glass trifle bowl that I had been given eons ago that I hadn’t used in the kitchen.  It was currently located in the bathroom with flannels rolled up in all different colours.  I thought it looked quite striking but the kids kept pulling the flannels out and using them – why they didn’t get that they were for decoration only, I’m not sure.

So out comes the trifle bowl, sans flannels (aka wash cloths) and after a good hot soapy bath it is ready for loading up with sweet sponge and apples.

Prepare the crumble first and allow to cool completely.  The crumble mixture will make more than you need for the trifle – use the extras to sprinkle over ice cream or on yoghurt for breakfast.

Crumble Mixture

½ cup brown sugar
½ cup rolled oats
1 t ground cinnamon
½ cup slivered almonds
½ cup shredded coconut
½ – 1 cup sliced almonds
60g butter, melted

Place all ingredients in a bowl and mix well to break up any sugar lumps and evenly distribute the butter.  Place in a preheated oven (180ºC) and toast the crumble for about 10-15 minutes, stirring every 5 minutes, until the crumble mixture is evenly toasted and golden.  Remove from the oven and set aside to cool until completely cold.

Yoghurt Custard Mousse

500ml milk
2 x 70g instant pudding mix
500ml cream, lightly whipped
2 ½ cups vanilla yoghurt
¼ t vanilla paste (optional)

Place the milk and instant pudding into a large bowl and whisk until thick.  Fold in the whipped cream and yoghurt, adding the extra vanilla paste if a stronger vanilla hit is desired.  Set aside while constructing the trifle.

Apple Crumble Trifle

2 X 250g swiss sponge rolls filled with jam
2 x 400g tins apple slices
½ cup pure apple juice
Crumble mixture
Yoghurt Custard Mousse

Cut each jam sponge roll into sufficient slices to line the circumference of the bowl, as well as a few slices for the base.  About 5-6 will go around the bowl, and 2-3 on the base depending on the size of the bowl.  Sprinkle ¼ cup of pure apple juice over the sponge slices.  Add one tin of the apple slices, then half of the yoghurt custard mousse.  Sprinkle over ¼-½ cup of crumble mixture, and then repeat the layers a second time.  Cover and chill until required.

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