Flapjack Apple Crumble
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Preheat the oven to 150°C/130°C Fan/Gas 2.
  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.
  3. 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.
  4. 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.
  5. 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.
  6. 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