Blackberry Custard Crumble Fool

A luscious combination of blackberries, cream and crumble.


  • for the fool:
  • 500 g blackberries
  • 100 g caster sugar
  • 500 ml double cream
  • for the creme patisserie:
  • 6 egg yolks
  • 140 g caster sugar
  • 500 ml whole milk
  • 4 level tablespoons cornflour
  • 1 vanilla pod (split)
  • for the crumble:
  • 110 g plain flour
  • 110 g brown sugar
  • 80 g unsalted butter
  • 55 g porridge oats


  1. Wash blackberries and place in a saucepan with the sugar and cook on a medium heat for 5 minutes until the blackberries start to release their juice.
  2. Allow to cool slightly and liquidise and then sieve. Allow to cool completely.
  3. To make the Crème patisserie:
  4. In a small bowl whisk egg yolks, sugar and cornflour.
  5. Split vanilla pod and scrap out the seeds and place the pod in a saucepan with the milk and bring to the boil.
  6. Pour the hot milk onto the egg yolks, whisk gently and pour back into a clean saucepan and bring to the boil over a high heat.
  7. Stir with a wooden spoon until the mixture begins to thicken and then whisk constantly for one minute.
  8. Remove from the heat, and pour into a clean bowl and cover with cling film.
  9. Allow to cool completely
  10. To make the crumble:
  11. In a large bowl, sieve flour. Add sugar and mix.
  12. Cut butter into cubes and with the tips of your fingers, rub in the butter until the mixture resembles breadcrumbs.
  13. Add the Porridge oats and spread on a baking tray and bake for 20 mins at 180°C.
  14. After the first 10 mins in the oven, stir to allow even cooking.
  15. Remove from the oven after 20 minutes and allow to cool completely
  16. Putting it all together:
  17. Whip cream until thick.
  18. Gently fold half the crème patisserie into the cream.
  19. Then fold in half of the pureed blackberries.
  20. In a tall glass, spoon in 1 tablespoon of the remaining puree on the bottom.
  21. Then on top of the blackberries place 1 tablespoon of crème patisserie.
  22. The add 3 tablespoons of the fool mixture on top and sprinkle with a little of the crumble mix.
  23. Repeat the above steps until you reach the top of the glass.


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