Apricot Ginger Cookie Crumble with Coconut Custard
This post has sat in my draft for few week since then, nearly forgot about it. I made it during the hot weather.
And now, the fall weather is coming and locking our door already. the temperature drop down to 13°C during the night, daytime is about 20°C, not too bad though!
Clear, sunny, warm, sometimes has a little breeze, those are the summer weather in England. What else you want?
Yeah, maybe have some ice cream or light dessert to treat us. Now, has lots of different berries or stone fruits in the market, those are seasonal fruits. We can make ice-cream, yogurt, smoothie, dessert, all with the fresh produce.
And I want to make Apricot crumble today, definitely an easy and quick recipe. Summer holiday are coming, you can make this dessert with your children, I think they’ll love it. Cooking and baking with our children are the most precious time with them, and they can learn from your cooking skill for their future. I was so appreciated to spend the time with them in their childhood.
I used the fresh apricot for the main ingredient, and finish off the ginger nut biscuits from my cupboard for the cheesecake base, you can use any kind of fruits or any biscuits you like. Teach your children how to crush the biscuits, it will be an exciting work for them. Normally, the base are made by biscuits and butter, but I liked to have a change this time, I loved to try some thing new but I’m not sure when it come out, keep on reading, I will tell you later.
Apricot Ginger Cookie Crumble with Fresh Custard
It could be vegan friendly without the custard.
Ingredient: ( serve 2 )
For the Peaches:
- 3 Peaches, stoned and cut into 1/2 cm wedges
- 3/4 tbsp Coconut oil
- 1/4 cup Raw sugar
- 1/4 tsp Lemon juice
- Put the coconut oil, sugar and lemon juice into a saucepan over medium low heat, and let the sugar melted first, add the peach wedges and coated all over with the sugar syrup, turn down the heat and let it simmer for about 4 to 5 minutes and let the syrup get a bit thicken, off heat.
For the crumble:
- 5 Ginger nut biscuits, crushed
- 1/8 cup All purpose flour, ( I used gram flour )
- 1 thsp Raw sugar
- 1 tbsp Coconut oil, ( can use unsalted butter )
- Pinch of salt
- Mixed the flour, brown sugar and salt, add the coconut oil, then add the crushed biscuits to make it like breadcrumbs.
- Preheat the oven to 400°F/200°C/180°C (fan oven), or gas mark 6.
- Pour the cooked peaches into an oven-proof container ( I used a 15cm x 15cm glass container ), top with the biscuit crumbs and bake in the oven for about 10 minutes until the top golden brown.
To make the fresh custard sauce:
- Whisk up one egg yolk with 1 tsp cornflour, 10g raw sugar and 1/4 tsp vanilla extract ( of course better to use vanilla seeds from the pod ), but it just couldn’t be bother me, cause it was only a small quantity. Then add 110ml almond milk and 110ml coconut cream. Pour all the ingredients into a saucepan over medium low heat ( it was only small quantity), keep stirring and keep cooking until the custard get thicken to your desire consistency.
To serve: Now serve the peach crumble with fresh custard sauce. Mmm, I just don’t know how to describe the taste to you all. The peaches are fresh, soft, and still has the tangy taste to tickle your taste bud ( that’s what I expect ), but next, you can taste the crunchy ginger biscuits crumbs; at last, you can taste the fresh custard with vanilla.
- The coconut cream that I used, was from the can. Before you want to use it, take one can of coconut milk chill into the fridge for few hours, remember not to shake it, so when you open the can, you can see the top layer of coconut cream, scoop it out to make what you want to make.
- It could be vegan friendly without the custard.