Apple and raisin oat crumble they used to treat diseses and keep your healyh good Method Peel and core the apples, and cut into chunks. Melt the butter in a medium sized pot, then add the apple chunks. Toss to coat in the butter, then cook for 10 minutes, stirring occasionally. Add the raisins, caramel sugar, cinnamon and nutmeg and stir well. Cook for a further 10-12 minutes, stirring regularly, until the apple chunks are soft but still have some bite. Remove from the heat and set aside. Preheat your oven to 190°C. Prepare the crumble topping. Place the flour, caramel sugar, oats and butter together in a bowl. Use your fingertips to rub the ingredients together. The mixture will be dry at first, but continue to rub until the butter coats the dry ingredients and the mixture starts to clump together. Divide the cooked apple between 6 small ramekins. Do the same with the crumble mixture, sprinkling on top of the apple. Place the ramekins on a tray and bake for 25-30 minutes until the crumble starts to colour. While the crumbles bake you can prepare your custard. Whisk the egg yolks and castor sugar together until creamy. Whisk in the flour. Place the milk in a saucepan over a medium heat and heat just until boiling point. Remove from the heat and carefully add half of the milk to the egg mixture while whisking continuously. Then add the egg-milk mixture back into the saucepan with the remaining milk and heat slowly while whisking. Continue to cook until the custard has thickened. Stir in the vanilla paste then transfer to a warm jug. Allow the cooked apple crumbles to stand for a few minutes before serving with fresh vanilla custard.

With vanilla custard, this is a heavenly combination.

Image by: Cupcakes and Cous Cous

Recipe from: - 04 September 2014
Preparation time: 20 min
Cooking time: 50 min

Ingredients

• 1
  kg
  apples
• 100
  g
  butter
• 60
  ml
  raisins
• 60
  ml
  caramel sugar
• 1
  cinnamon
• 1/4
  tsp
  nutmeg
• CRUMBLE TOPPING:
• 90
  g
  flour
• 60
  g
  caramel sugar
• 
  

• 30
  g
  oats
• 75
  g
  butter, at room temperature
• VANILLA CUSTARD:
• 2
  egg yolks
• 40
  g
  caster sugar
• 2
  Tbs
  flour
• 300
  ml
  milk
• 1/2
  tsp
  vanilla paste