Apple Crumble Custard Slice

Proudly South-Africa dessert with a twist in partnership with Foodies of SA


  • 4 apples, peeled, cored and thinly sliced
  • 5 tbsp butter
  • 1 tbsp brown sugar
  • ½ tsp cinnamon 
  • 2 sachets (10g) gelatine powder 
  • 1L Ultra Mel Vanilla Flavoured Custard  
  • 1 packet (200g) tennis biscuits
  • Serving suggestion: Icing sugar, to dust



  • Combine the apples, butter, sugar and cinnamon in a medium-sized pot and allow to cook, covered, over a low heat for 7-10 minutes until the apples have softened but don’t break apart. Set aside to cool.
  • Add 3 tablespoons of cold water to a small bowl and sprinkle the gelatine powder over the water in an even layer. Set aside for 5 minutes before microwaving the mix in 20-second intervals until completely dissolved. *Chef’s Tip: Do not allow to boil.
  • Pour Ultra Mel custard into a medium bowl and mix in the gelatine mixture.
  • Line a medium baking dish with baking paper, slightly hanging over the sides.
  • Cover the base with a layer of tennis biscuits, arranged side-by-side, snugly.
  • Pour half the custard filling over the biscuit layer and refrigerate for 1 hour, or until just set. 
  • Once set, lay the apple slices over the custard layer in an even, tightly-packed layer.
  • Crush the remaining tennis biscuits roughly by placing them in a resealable bag and bashing them with a rolling pin. Ensure the biscuits crumbs remain coarse.
  • Pour the remaining custard mixture over the apple layer and cover with a densely packed layer of the crushed biscuits. Set in the fridge for an hour.
  • Slice into equal squares, dust lightly with more crushed biscuits over the top and ENJOY!