Apple Custard Crumble

Prep: 15 minutes. Cook: 30 minutes, plus chilling time.

1. Preheat the oven to 180*C (fan 160*C). Place the apples, 25g butter and sugar into a pan and add a tablespoon of water. Bring to the boil and simmer for approximately 5 minutes to dissolve the sugar and slightly soften the apples. Remove from the heat and set aside.
2. Heat the milk and cream in a saucepan and bring to the boil. Remove from the heat and stir in the brûlée powder, whisking continuously for approximately 2 minutes. Divide between 20 x 125ml large shot glasses or serving dishes and place in the refrigerator to set for approximately 35 minutes.
3. While the brûlée is setting, make the crumble. Place the flour, remaining butter & cinnamon into a food processor and blitz to coarse breadcrumbs. Stir in the sugar and pecan nuts. Line a baking tray with baking parchment and spread the crumble mix in an even layer. Bake for 20 minutes until light golden brown, stirring halfway through cooking.  Remove from the oven and allow to cool. Set aside. When ready to serve top with the softened apples and crumble mix.

Make these desserts smaller for a trio of desserts plate - use 50ml shot glasses (will make approx. 30-35 desserts) or make these desserts larger and serve in a 150ml glass or serving dish to serve 10. Try adding a spoonful of raisins or sultanas to the apples while cooking. Add a few toasted oats or Granola to the crumble for extra crunch.