Ingredients
Serves 4
- 3 cooking apples, peeled and cored
- ½ tsp cinnamon powder
- 100g butter, diced (25g +75g)
- 40g brown sugar
- 75g plain flour
- 1 tsp baking powder
- 75g porridge oats
- 75g caster sugar
Method
- Preheat the oven to 180˚C/350˚F.
- In a saucepan, in a bowl, combine the apple , 25g of butter with brown sugar and cinnamon and transfer in an oven dish.
- Then, In a bowl, combine the flour, baking powder, porridge oats, caster sugar.
- Rub in the rest of the butter ( 75g) until soft and crumbly.
- Scatter the mixture over the fruits.
- Bake in the oven 30-35 minutes until golden brown and cooked through.
- In the meantime, prepare the custard.
- In a saucepan, bring the milk to simmer with vanilla extract.
- In a bowl, whisk egg yolk, sugar and corn flour if using. Whisk in the simmering milk over the egg mixture and place back over low heat.
- Stiring with a spoon until it coat the back of the spoon once lifted. Be aware it will go from under to overcooked within a minute or so.
- Remove from the heat and pass through a sieve.
- Remove the crumblefrom the oven and serve warm with a dollop of whipped cream.
