Ingredients
For the filling:
75g caster sugar
pinch of ground cinnamon powder
1 tsp vanilla extract/essence
3 apples, grated
3 apples, cut into chunks
50g dried cranberries
Zest of 1 whole lemon
½ lemon juice
For the crumble:
100g plain flour or gluten free flour
2 tbsp raw sugar
50g butter, chilled and cubed
Pinch of ground cinnamon
4 tbsp nutty granola or gluten free granola
For the custard:
400ml full fat milk
30g unsalted butter
pinch of salt
60g caster sugar
30g plain flour
3 egg yolks
1 tsp vanilla extract/essence
Key Equipment
Box grater
Oven
Baking dish
Pot/frying pan
Whisk
Wooden spoon
Method
To make the filling
Heat a frying pan over medium heat, add the caster sugar and heat gently for about 5 minutes until it caramelises. Be careful as it will get very hot!
Add the cinnamon, vanilla and grated apples and cook for 2 minutes till completely coated.
Stir in the apple chunks, then mix in the cranberries, lemon zest and lemon juice.
Remove from the heat and transfer to a baking dish.
To make the crumble
Preheat your oven to 200°C/390°F
Place the flour, sugar, butter and cinnamon in a mixing bowl, and rub together with your fingertips until the mixture resembles breadcrumbs.
Add the granola and mix until fully incorporated.
Scatter the crumble topping over the fruit.
Bake for 12–14 minutes until the topping is a deep golden colour, then remove and serve with custard.
To make the custard
Pour the milk into a cold saucepan, and add the butter, salt and the vanilla extract/essence.
Bring to the boil over medium heat.
In a separate bowl, whisk the egg yolks and sugar.
Add the flour to the egg mixture, and mix till smooth.
Once the milk is boiling, remove from the heat, carefully pour some of boiling milk over the egg mixture, stir quickly till smooth.
Pour the egg mix back in to the saucepan.
Bring the mix back to the boil over medium heat, stirring continuously.
Once boiling turn the heat right down to a gentle simmer, cook for 3 minutes.
Pour the cooked custard into a bowl. Cover the surface to prevent a skin forming - you can store it in an airtight container in the fridge for up to three days.