Apple custard crumble cake

Combining two glorious desserts of apple crumble and custard, this cake is a sweet treat that is sure to become a family favourite.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 10
  • Print


Apple custard crumble cake
  • 3 large pink lady apples, peeled, cored, sliced thickly
  • 2 tsp Orgran No Egg™ Egg Replacer
  • 4 tbsp water
  • 1 cup caster sugar
  • 150 gram butter, softened
  • 1 3/4 cup Orgran Gluten-Free Self-Raising Flour
  • 2 tablespoon Orgran Instant Custard Mix
  • 2/3 cup milk
  • 3/4 cup Orgran All Purpose Plain Gluten-Free Flour
  • 3/4 cup brown sugar
  • 3/4 cup shredded coconut
  • 100 gram butter, softened


Apple custard crumble cake
  • 1
    Preheat oven to 170°C (150°C fan-forced). Grease and line a 23cm round spring form pan.
  • 2
    To lightly stew the apples, place apples in a saucepan with 1/4 cup water, cover and simmer over low heat for about 10 minutes, or until just tender. Drain excess liquid, cool to room temperature.
  • 3
    To make crumble: Place all ingredients into a food processor and process until the mixture resembles coarse breadcrumbs. Remove from processor and set aside in a bowl.
  • 4
    Put No Egg™ Egg Replacer, water and sugar into the food processor and process for 2 minutes, or until light and creamy. Add the 150g softened butter and process for a further 2 minutes.
  • 5
    Add flour, Instant Custard Mix and milk to the Egg Replacer mixture and process until just combined.
  • 6
    Pour the cake mix into the cake pan and spread out evenly. Place the stewed apples on top, making sure to cover all the cake mix. Sprinkle the crumble over the apple.
  • 7
    Bake for approximately 1 hour or until a skewer comes out clean. Stand cake for 10 minutes before removing from pan.


Suitable to freeze. Not suitable to microwave.