Blackcurrant Crumble with Vanilla Custard
Tart blackcurrants under a buttery golden crumble, served with proper warm egg custard.
Made with Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £1.52 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Toss the blackcurrants with the caster sugar, cornflour and lemon zest and tip into a 1.5 litre baking dish.
- 2
Rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs with a few pea sized lumps. Stir in the demerara sugar.
- 3
Scatter the crumble evenly over the fruit. Do not press it down.
- 4
Bake for 35 to 40 minutes until golden and the fruit is bubbling at the edges.
40 min - 5
While it bakes, gently reheat your ready made egg custard (creme anglaise, see the base recipe) in a pan over a low heat, stirring, until steaming hot. Do not let it boil.
- 6
Leave the crumble to stand for 5 minutes, then serve with the warm custard.
Tips
- Cook frozen blackcurrants straight from the freezer. Thawing them first makes the fruit release more juice and the crumble soggy.
- Blackcurrants are tart. If you like a sweeter filling, add 2 tbsp more caster sugar.
- For a crunchier topping, stir 2 tbsp rolled oats into the crumble mix.
Storing and freezing
Keep the crumble covered in the fridge for up to 3 days. Reheat in a {t180} oven for 15 minutes until hot all the way through. Freeze the baked crumble for up to 2 months.
Questions
Can I use other fruit?
Yes. Plums, rhubarb, apples or mixed berries all work. Adjust the sugar to the sourness of the fruit and add a little extra cornflour for very juicy fruit.
Why is my crumble soggy?
Too much juice or too little topping. Add a tablespoon of cornflour to the fruit and make sure the butter is cold when you rub it in.
Can I make the crumble topping ahead?
Yes. Store the uncooked crumble in the fridge for 3 days or freeze it for 2 months, and bake it straight from the freezer for an extra 5 minutes.
More made with egg custard (creme anglaise)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.