Ingredients

• large knob of butter
• 4 dessert apples
• peeled and sliced
• 1 tbsp light muscovado sugar
• 4-6 tbsp fresh custard
• large knob of butter
• 50g/2oz jumbo porridge oats
• 1 tbsp desiccated coconut
• 25g/1oz pecan nuts
• roughly chopped
• pinch ground cinnamon
• 2 tbsp light muscovado sugar
• 1 tbsp sunflower oil
• 1-2 tbsp maple syrup

Directions

• Heat two large non-stick frying pans and add a knob of butter to each. Once melted add the apple slices and sugar to one pan and cook for 3-4 minutes until softened.
• Add the porridge oats
• coconut
• pecan
• cinnamon and light muscovado to the other and cook for 3-4 minutes over a high heat until golden - add the oil if the mixture feels too dry.
• Once the apples have softened
• stir in the custard
• warm through
• then divide between two serving dishes. Stir the maple syrup into the crumble
• then spoon over the apple custard. Serve warm.