Comforting Apple Crumble Pots with Luxurious Madagascan Vanilla Custard

Ingredients

For the filling:

• 3 large Bramley apples, peeled, cored, and cut into chunks
• 3 tbsp golden caster sugar
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg

For the crumble topping:

• 125g plain flour
• 30g oats
• 110g golden caster sugar
• 1 tsp ground cinnamon
• 85g cold unsalted butter, cut into cubes
• 30g crushed hazelnuts
• Serve with Signature Tastes Custard

Method

1. Preheat the oven to 190°C (170°C fan) / 375°F / Gas 5.
2. Place the apple chunks into a large bowl.
3. Sprinkle over 2 tablespoons of golden caster sugar, ground cinnamon and nutmeg.
4. Gently toss to coat the apples evenly.
5. Brush the ramekin dishes with butter and divide the apple mixture between the ramekin dishes.
6. To make the crumble, in a mixing bowl, add the flour, oats, caster sugar and cinnamon.
7. Add the cold butter cubes and rub them into the flour mixture using your fingertips until the mixture resembles fine breadcrumbs. Be careful not to overwork it. Toss in the hazelnuts.
8. Evenly scatter the crumble topping over the prepared dishes.
9. Place the dish in the oven and bake for 30–35 minutes, or until the topping is golden brown and the fruit is bubbling around the edges.
10. Best enjoyed warm with custard, cream, or vanilla ice cream.