Apple & Butternut Squash Crumble With Spiked Eggnog Custard


This delicious but simple dessert is quick to prepare but full of complex flavor and texture.  It is less sweet than the average southern dessert as to not cover the flavors of the apples and squash. But f you like a little more sweetness, try drizzling a berry compote or syrup on top before serving. photo 2 (9)


1 1/4 lbs apples; peeled, cored, and chopped into 1/2 inch cubes

1 1/4 lbs butternut squash; peeled, seeded and chopped into 1/2 inch cubes

juice from one lemon

1/4 cup sugar

1 Tbs Alchemy Spice Wake & Bake Sweet Spice

1 tsp kosher salt


Soak the chopped apples and squash in a bowl of water and the lemon juice for at least one hour, and up to 24 hours. Drain the apples and squash in a colander, then place in a baking dish. Sprinkle with the sugar, spice blend, and salt, then stir to combine.

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Crumble Topping:

2/3 cup Sonrisa Farm stone ground whole wheat flour

2/3 cup rolled oats

1 cup finely chopped pecans

1 tsp kosher salt

1 Tbs Alchemy Spice Wake & Bake Sweet Spice

1/2 cup sugar

4 oz unsalted butter


Stir together the dry ingredients, then rub in the butter until the mixture is like coarse breadcrumbs. Cover the apple and squash mixture with the crumble topping and bake at 350 degrees for about 60-90 minutes, or until the filling is soft and the topping is golden brown. Serve with warm spiked eggnog custard, fresh cream or ice cream.

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Spiked Eggnog Custard:

2 cups milk, plus extra for thinning if necessary

freshly grated whole nutmeg

2 Tbs corn starch

3 egg yolks

1/4 cup sugar

1/4 tsp kosher salt

1 oz rum or brandy


Place 1 3/4 cup of milk and about 1/2 of a nutmeg (freshly grated)  in a saucepan and warm until just under a boil, stirring occasionally.

In a Medium sized jug, combine the corn starch with 1/4 cup of milk. Then add the egg yolks, sugar and salt to the corn starch mixture and whisk until smooth.

When the milk is hot (but not boiling, as boiling will cause the milk to scorch), pour the egg yolk mixture into the hot milk and whisk continuously. Pour in the rum or brandy and continue whisking until the custard thickens. Remove from heat and serve.  If you want a thinner custard, whisk in more milk while the custard is hot.

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