Spiced Baked Apples And Custard
Traditional Style ButterCustard
For The Crumble:
- 60 g flour
- 50 g castor sugar
- 25 g rolled oats
- 5 ml ground cinnamon
- 2.50 ml ground ginger
- 50 g First Choice Butter, cubed and at room temperature
- 4 large Granny Smith apples
- 50 g First Choice Butter, melted
- ground cinnamon, for dusting
- 250 ml First Choice Vanilla Flavoured Custard
- Preheat the oven to 190ºC. Lightly grease a 26cm x 18cm rectangular oven dish or any round dish big enough for eight apple halves.
- Start by making the crumble. Place the flour, castor sugar, oats, cinnamon and ginger in a bowl. Mix well. Add the cubed butter and use your fingertips to rub everything together until the dry ingredients are coated with butter and the mixture starts sticking together in small clumps. Set aside.
- Peel the apples and cut in half vertically. Use a melon baller (or a sharp knife) to carefully scoop out the core. Trim the top and bottom of the stem. Pop the apples in a bowl of water as you prepare them to prevent them from browning.
- Gently toss the apple halves in the melted butter. Arrange the apples cut side up in the dish and sprinkle lightly with cinnamon. Spoon the crumble mixture onto the apples and flatten down slightly. Bake for 40 minutes.
- Remove the dish from the oven and carefully transfer the apples to a plate. Pour the First Choice custard into the same dish. Arrange the apples in the custard and bake for a further 15 mins or until they are tender.
- Serve immediately with additional custard if desired.