2) In a separate bowl, place the crumble topping ingredients, mixing them before adding the butter. Once the melted butter is added, rub the mixture together until it becomes a crumbly consistency (see picture below).
3) Sprinkle to crumble topping over the apples until it is all covered and press it down lightly. Cover with aluminium foil and place in the oven for 35 minutes, then remove the foil and leave for another 10-15 minutes or until the crumble starts to golden.
About 10 minutes before the apple crumble is ready, you can start preparing the custard. Now I prefer to make this custard instead of instant custard because it tastes nicer with the crumble, but you can use instant custard if you wish. To make the custard, you will need:
3 cups of Milk
3 tablespoons of corn flour (Glutten free alternative: 4-5 tbn of rice flour)
2 Eggs whole
2 tablespoons of vanilla extract
2 tablespoons of honey
1) In a saucepan on medium heat, whisk the milk, 2 eggs and corn flour.
2) Keep stirring continuously until it becomes thick.
3) Turn the heat off, add the vanilla extract and the honey and stir. Do not add the honey and vanilla at the start because it will burn and turn into brown lumps.
To serve: simply take a slice of the apple crumble, and top it with some custard in a small plate or bowl.