4oz Granny Smith or cooking apples, peeled, cored and cut into chunks
oz unsalted butter
tbsp muscovado sugar
pint whole milk
vanilla bean extract
eggs, yolk only (roughly 80g/3oz)
cornflourPreheat the oven to 150C/130C Fan/Gas 2.
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.
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.
the apples, butter, cinnamon, 1 tablespoon of 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 minutes.
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 it back into the pan over a medium heat and stir gently with a spoon till the mixture thickens.
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.
Great withvanilla ice-cream, whipped cream or clotted cream. For the crumble topping, place the flour, cinnamon and cold butter into a large bowl or and rub together with your fingertips until the mixture resembles breadcrumbs
I wanted to do something withapples and cinnamon, sort of the flavours of an applecrumble, but when I know I'm going to be carrying them on the train and the underground I need to make sure it's something easily transportable that isn't going to spill, fall apart and can easily be squeezed into a tupperware
Pre-heat oven to 200 degree CGrease a large oven proof dish with a small knob of butterAdd apples, pears and honey to the baking dish and cover with the honey and water, making sure the fruit is well covered. Stir in the sugar and spoon onto the fruit mixture ensuring it is completely coveredBake for 30 minutesServe warm withwithcustard
CinnamonAppleCrumble Muffins (vegan with gluten free option). The tart granny smith apples were great for this recipe, and teamed with the raisins, cinnamon and a few poppy seeds, they were very pretty to look at too which is always a bonus
Sweet apple sponge topped with a custard frosting, apple sauce and a crunchy crumble topping. When the cakes are cool, pipe ring swirls around the edge of the cupcakes leaving the centre open, fill the centre with remaining apple sauce and sprinkle the crumble mix over the top
With an electric whisk / in a stand mixer if you have one (otherwise, by hand or in a food processor), beat together the caster sugar and soft butter until pale and creamy, then beat in the egg and sift in half the flour, baking powder, and cinnamon
Again you can have some fun playing around with this recipe and add extra fruit that you would like. I love flapjacks, and these are a healthier twist on your standard recipe that uses lashes of brown sugar and butter