Apple Crumble with Vanilla Custard

Heat the oven to 170°C fan and line a baking tray with baking paper. Cut the cold butter into cubes.

To make the oaty crumble topping, put all the ingredients and a pinch of sea salt into a bowl and rub together with your fingers to form breadcrumbs. Spread the mixture on the lined baking tray and put into the freezer for 10 mins (this will firm up the butter that you’ve softened with your hands). Remove and set aside.

Meanwhile, core, peel and slice the apples into 3cm thick chunks. Add the apple, cinnamon and sugar to a heavy-bottomed pan and cook gently over a medium heat until the fruit begins to soften and starts releasing its juice – approximately 7-10 mins, depending on the ripeness of your fruit. Spoon into a 30 x 20cm pie dish.

Allow the fruit to cool just slightly, then sprinkle the oaty crumble mix evenly over the top of the fruit (break up the crumble with your hands if necessary). Get it in the oven to bake for 25-30 mins or until the topping is golden.

Meanwhile, make the custard. Whisk the egg yolks and sugar together in a heatproof bowl.

Heat the cream in a pan with the vanilla pod and a pinch of sea salt until hot but not boiling. You’ll know it’s hot when it starts to steam. Pour the hot cream over the egg yolks slowly and evenly, whisking continuously as you go. Get someone to help you here if possible – they can pour while you whisk.

Place the bowl over a pan of simmering water to make a double boiler (also known as a bain marie), and heat, whisking continuously with a large balloon whisk, until it thickens. The custard is ready when the bubbles disappear. Another good test is to drag your wooden spoon through the middle of the custard – if it is ready the spoon will leave a mark that takes a moment to disappear. It should take about 8 mins to get to this stage.

Remove the vanilla pod, split it lengthways and scrape the seeds into the custard. If necessary, sieve the custard through a fine mesh to eliminate any lumps, then pour into a jug.

If the crumble has finished cooking, serve up a generous portion into each bowl and pour over the warm custard. If it’s still a way off, keep the custard warm by standing the jug in a pan of hot water and covering the top (of the custard, not the jug) with clingfilm to prevent a skin forming.