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servings
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Ingredients
- For the flapjack crumble
- 250 g porridge oats
- 2 tsp lemon zest
- 125 g Unsalted butter
- 100 g muscovado sugar
- 100 g Golden syrup
- For the apples
- 1 kg Granny Smith or cooking apples peeled, cored and cut into chunks
- 40 g Unsalted butter
- 1 tsp cinnamon
- 1-2 tbsp muscovado sugar
- 1 lemon juice only
- 1 tbsp cornflour
- 150 g Raisins
- For the vanilla custard
- 600 ml whole milk
- 1 tbsp Vanilla extract
- 4 free-range egg yolk (roughly 80g)
- 20 g Caster sugar
- 2 tsp cornflour
Ingredients
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Instructions
- Preheat the oven to 150°C/130°C Fan/Gas 2.
- For the crumble topping, spread the oats on a large baking tray and bake for 10–15 minutes, stirring once, until they are toasted and golden in colour. Once toasted, put the oats into a bowl and add the lemon zest. Leave the oven on.
- Melt the butter, sugar and syrup in a saucepan over a medium heat until the sugar has dissolved. Pour over the oats, give it a good mix and set aside.
- Put the apples, butter, cinnamon, 1 tbsp sugar and the lemon juice into a pan. Cook for about 10 minutes on a medium heat, until the apples have softened slightly. Stir in the cornflour and raisins, then tip the mixture into a 25cm/10in square or round ovenproof baking dish. Top with the flapjack mix in an even layer. Bake on the middle shelf of the oven for 40–45 mins.
- Meanwhile, for the custard put the milk and vanilla into a pan and bring to the boil, then turn down to a gentle simmer. Put the egg yolks, sugar and cornflour into a bowl and whisk until the mixture is light. Slowly add the warm milk in a steady stream, whisking all the time. Once all the milk is added, pour the custard into the pan over a low heat and stir gently with a spoon till the mixture thickens.
- Pour straight into a serving jug and, if there is a wait, cover with cling film, making sure the film touches the top of the custard. Unless of course you enjoy the skin, in which case by all means leave it exposed. Serve the crumble with the custard alongside.
Recipe Notes
Recipe by Nadiya Hussein
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