Cherry Raspberry Crumble
Serves 12
30 mins prep
75 mins cook
15 mins Cooling
120 mins total
Sweet dark cherries, tart raspberries, and a buttery oat crumble make this Cherry Raspberry Crumble with Cardamom Custard Sauce the perfect balance.
Crumble
kilogramcherriespitted - this amount can vary depending on how big your dish is!
tbspcorn starch
ozraspberriesfresh or frozen
ozsalted buttersoft, room temperature
Cardamom Custard
tspcardamom seedsground, if hesitant start with 1/4 teaspoon!
egg yolksstandard large eggs
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Fruit Filling
Preheat the oven to 375 F and place a rack in the center of the oven.
Rinse, pit, and halve the cherries. Toss them with the sugar and cornstarch until no white bits remain and the whole things starts to look a little syrupy. If using frozen cherries no need to defrost them first.
Fill your baking dish about 3/4 full with the cherries.
Pack the raspberries (fresh or frozen) on top. Now there should be about 1/2" of space left to the top of the baking dish.
Streusel/Crumble
In a medium bowl use a fork to stir together the soft butter, vanilla, sugar and salt. Pour in the flour and oats.
Using the fork again, rub the butter mixture into the dry ingredients until all of it has been fully mixed in.
Assemble and Bake
Clump the streusel and pack it onto the surface of the fruit. It should be mounded on top of the baking dish ok?
Place the dish into the preheated oven with a baking sheet underneath to catch any drippings.
Bake for 30 minutes. Rotate the cake 180 degrees and bake for 30 more minutes until the fruit is bubbling and the streusel is golden brown. You may need to bake longer if using a bigger baking dish or a little shorter if using a small one.
Check after 45 minutes, it should start to bubble but in either case you'll want to continue baking for at least 10-15 minutes after it has started bubbling.
If it gets too dark, lay a piece of foil over top to prevent further browning.
Once baked, remove from the oven and leave to cool for 15 minutes on a wire rack just so you don't burn your mouth and the juices can thicken.
Cardamom Custard Sauce
While the crumble bakes, make the custard sauce.
If using whole cardamom pods, use a mortar and pestle to smash the pods and get the seeds out. Then remove the pods and just grind down the seeds. If starting with just seeds of course, start by grinding those! A spice grinder will work too!
Separate the eggs and place the egg yolks in a medium heat safe mixing bowl. Save the egg whites in the fridge for something else!
Pour the milk into a medium sauce pot along with the ground cardamom and place it over medium low heat until it starts to steam.
While the milk heats up, whisk the sugar into the egg yolks along with the salt.
Place the mixing bowl on a damp rag to keep it from spinning.
Once the milk is steaming, turn off the heat and slowly pour the milk into the egg yolk mixture - whisking continuously.
Then pour the whole custard mixture back into the pot.
Heat over medium low heat, using a rubber spatula to stir the custard constantly. The mixture will thicken slightly and the small surface bubbles will disappear which is when you'll know it's ready to remove from the heat.
Turn off the heat and pour the custard through a fine mesh sieve into a medium heat safe bowl and whisk in the butter and vanilla. If you don't have vanilla bean paste, vanilla extract will work too!
Cover the surface of the custard with a sheet of plastic to prevent it from forming a skin. Leave it to cool to room temperature - if making ahead you can then place it in the fridge.