Apple & Rhubarb Compote Crumble With Custard

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Peel and chop your apples into small, bite-sized pieces

Add to a pot with a lid with your ground cinnamon, maple syrup and a splash of cold water and cook, covered, over a medium heat for 5-6 min or until starting to soften

Meanwhile, add 3 tbsp [4 1/2 tbsp] [6 tbsp] flour and 3 tsp [4 1/2 tsp] [6 tsp] sugar to a large bowl with a pinch of salt

Add 30g [45g] [60g] cold butter, cubed, and rub into the flour mixture until it resembles breadcrumbs

Add your oats, granola and flaked almonds with a drizzle of vegetable oil and stir until completely combined – this is your crumble topping

Add your rhubarb sauce to the cooked apple and give everything a good mix up – this is your apple & rhubarb filling

Transfer the apple & rhubarb filling to an oven-proof dish (reserve the bowl and pot) and top with the crumble topping

Tip: Use individual dishes for fancy presentation

Put the dish[es] in the oven for 20-25 min or until the topping is golden and crisp and the fruit is tender and bubbling – this is your apple & rhubarb sauce crumble

Rinse out the reserved pot and bowl

When the crumble has 10-15 min left, separate the egg yolk[s] from the whites by cracking your egg[s] over a bowl and catching the yolk in the shell

Transfer the yolk from one shell half to the other several times, until all the whites are in the bowl and you are left with the yolk in the shell (Tip: Hold onto those egg whites! They're perfect for meringues or a protein-rich omelette - they freeze well too)

Add the egg yolk[s] to the reserved bowl with your cornflour and 1 tbsp [2 tbsp] [2 tbsp] sugar and mix until completely combined

Add your clotted cream to the reserved pot with 100ml [170ml] [170ml] milk and cook over a medium heat until the cream has melted and the mix is starting to simmer

Gradually pour the hot milk mix into the egg mix, whisking constantly as you pour it in, to stop lumps forming – this is your custard mix

Return the custard mix to the pot

Tip: Got some lumps in your custard mix? Pass it through a sieve back into the pot!

Cook over a low heat, stirring constantly with a wooden spoon, until thickened but before any lumps form – this is your custard