Low-carb blackberry crumble with homemade custard
Author: 
Recipe type: Dessert, pudding
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • Filling:
  • 400g Blackberries (if you do not have access to blackberries then substitute for blueberries or raspberries, just be mindful to calculate any added carbs)
  • 1.5tsp sweetener (or use brown sugar or none at all, just be mindful of additional carbs)
  • Topping:
  • 100g Ground almonds
  • 100g Ground Linseed (I suggest brown but could use either)
  • 2 tbsp Almond butter
  • 50g Butter
  • 1 tsp sweetener (optional)
  • 1 tsp cinnamon (optional)
  • Custard:
  • 150ml double cream
  • 50ml full fat milk
  • 2 egg yolks (use the best eggs you can, the more orange the yolk the better the custard)
  • 1 tsp vanilla
  • 1-1.5 tsp sweetener
Instructions
  1. For the crumble:
  2. Preheat the oven to 180C
  3. If blackberries have been frozen, allow to defrost and then get rid of excess liquid (pop in a bottle and use for cordial). Stir in 1.5 tsp sweetener and pop in the bottom of a dish for baking
  4. If blackberries have not been frozen, place in the dish with 50ml boiling water and the sweetener, mix together well
  5. Make the topping. Place all ingredients in a bowl and using your index finger and thumb rub the ingredients together to form bread crumbs
  6. Place on top of the blackberry mix, carefully. Covering it all.
  7. Bake at 180C for 20-25 minutes until a golden top and bubbling berries.
  8. For the custard:
  9. Whisk up the double cream until thick.
  10. Pop in a pan over medium heat. Add in the whisked egg yolks, milk, vanilla and little by little, the sweetener. Have a taste until you are happy with how sweet it is. Everyone is different so please do not add it all at once, as you might find it too sweet. If it isn't sweet enough then please carefully add some more.
  11. Warm slowly and continue to mix until desired temperature and thickness.
  12. Serve immediately or enjoy cold with the crumble cold or hot.
  13. Both will keep for up to 4 days covered in the fridge.
Notes
6g carbs per serving
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/low-carb-blackberry-crumble-with-homemade-custard/