Dayna Hoskin really knows how to bake up a storm.
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Chai Spiced Custard Apple Crumble

I've seen the custard apples on the shelves in the Supermarkets every Winter for as many years as I can remember, and I've always thought they looked really interesting, but for some reason have never picked one up... Until today! I have had a couple of disasters in the kitchen this week, one so  disastrous hat I swore I wouldn't step in the kitchen for a couple of weeks (that lasted 2 days..). But when I saw the Custard Apples today, I just knew they would be my saving grace, I was not going to let the kitchen defeat me a third time!

Whilst I walked through the supermarket I had an idea of what I wanted to do, so as soon as I got home, I cut up my custard apple, took a bite.. and it was sweet! Every idea I'd had was banking on it being slightly bitter. Why did I think it would be bitter? Custard Apples are beautifully sweet, with an almost floral flavour, and the texture, true to it's name, was just like custard, well in the middle anyway. I had wanted to make a crumble, 'an apple crumble with a twist', and I was determined to still do so, but with this unexpected flavour, I would have to change it up a bit. Let the fun begin!

#1 To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.

#2 Don't have chai spice? Neither did I! I couldn't find a pre-mix at the supermarket, and I forgot cardamon to make my own... so I cut open a Lipton Chai Tea tea bag, and used that instead.

#3 Be careful when removing the skin from your Custard Apple, the only successful way I've found to peal a custard apple is to cut off the skin with a sharp knife, however the fruit is incredibly slippery and I am now sporting a bandaid on two fingers. Your probably not as clumsy as me, but be careful <3

#4 Watch your custard apples while they're on the heat. As your sauce has flour in it, if left unattended the flour may cook on the bottom of the saucepan and leave you with chunky bits of cooked flour through your crumble.

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Yield: 9Pin it

Chai Spiced Custard Apple Crumble

prep time: 30 minscook time: 40 minstotal time: 70 mins
An unusual twist on the classic apple crumble.


220g unsalted butter (small cubes)
1/2 cup white granulated sugar
1tsp vanilla extract
2 cups plain flour
1 egg
1/2 cup rolled oats
1tbsp sliced almonds
2tsp chai spice mix (1tsp cardamon, 1tsp allspice, 2tsp cinnamon, 1tsp clove, 3tsp ginger)

Custard Apples
1 large custard apple
1tbsp lemon juice
1/2 cup white granulated sugar
20g unsalted butter
2tbsp plain flour

1 tbsp honey
100g cream cheese
200g Greek style yoghurt
1 egg


Preheat oven to 180 degrees Celsius

Grease a 25cm x 15cm casserole dish, and set aside.

Cut your custard apple into quarters, scoop out the seeds, cut off the skin and dice the flesh.

Place your diced custard apple, 1tbsp lemon juice, 1/2 cup granulated sugar, 20g butter and 2tbsp plain flour into a saucepan over medium heat.

Stir gently until the sugar has melted and the sauce has thickened. Remove from the heat and set aside to cool slightly.

In a large mixing bowl, combine 1tbsp honey, 1 egg, 200g Greek style yoghurt and 100g cream cheese with electric beaters until well combined and smooth.

Pour your custard apples into your yoghurt mix, and combine gently with a spatula.

Pour into your pre-prepared casserole dish, use your spatula to ensure your custard apples are spread through the mix evenly, and set aside.

Combine 220g unsalted butter, 2 cups plain flour, 2tsp chai spice mix, 1/3 cup granulated sugar and 1tsp vanilla extract in a food processor. Blitz for a couple of seconds to combine.

Add 1 egg to the food processor, blitz until well combined.

Then add in your 1/2 cup rolled oats and 1tbsp almonds and blitz on low for roughly 10 seconds to chop them roughly.

Sprinkle your crumble evenly across the top of your custard apple mix, and place in the oven to bake for roughly 40 minutes, or until the top of your crumble is golden.


25cm x 15cm casserole dish 
food processor
electric beaters
large mixing bowl
sharp knife 

fat (grams)
carbs (grams)
protein (grams)
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