Frying pan apple custard crumble recipe
 Making a crumble on the hob sounds impossible, but Silvana's easy recipe make a quick dessert for two. Get that classic crunchy oat topping and soft, juicy apples, without putting the oven on! large knob of butter120g/4½oz jumbo porridge oats or porridge oats50g/1¾oz salted peanuts or any type of nut, roughly choppedlarge pinch ground cinnamon4 tbsp light muscovado sugar or caster sugar2-4 tbsp maple syrup or honey2 tbsp sunflower oil (if needed) large knob of butter 120g/4½oz jumbo porridge oats or porridge oats 50g/1¾oz salted peanuts or any type of nut, roughly chopped large pinch ground cinnamon 4 tbsp light muscovado sugar or caster sugar 2-4 tbsp maple syrup or honey 2 tbsp sunflower oil (if needed) 2 large knobs of butter8 dessert apples, sliced4 tbsp light muscovado sugar or caster sugar200g/7oz custard, fresh or ambient 2 large knobs of butter 8 dessert apples, sliced 4 tbsp light muscovado sugar or caster sugar 200g/7oz custard, fresh or ambient Method To make the crumble topping, melt the butter in a large non-stick frying pan over a medium heat and add the porridge oats, nuts, cinnamon, honey or maple syrup and sugar. Turn the heat up to high and cook, stirring constantly for 3-4 minutes until golden - add the oil if the mixture feels too dry. Remove from the pan and set aside. Wipe the pan clean with kitchen paper, then set over a medium heat and melt the butter. Once melted add the apple slices and sugar to the pan and cook for 3-4 minutes until softened. Once the apples have softened, stir in the custard and warm through. Top the warm apple custard with the crumble topping and serve. To make the crumble topping, melt the butter in a large non-stick frying pan over a medium heat and add the porridge oats, nuts, cinnamon, honey or maple syrup and sugar. Turn the heat up to high and cook, stirring constantly for 3-4 minutes until golden - add the oil if the mixture feels too dry. Remove from the pan and set aside. To make the crumble topping, melt the butter in a large non-stick frying pan over a medium heat and add the porridge oats, nuts, cinnamon, honey or maple syrup and sugar. Turn the heat up to high and cook, stirring constantly for 3-4 minutes until golden - add the oil if the mixture feels too dry. Remove from the pan and set aside. Wipe the pan clean with kitchen paper, then set over a medium heat and melt the butter. Once melted add the apple slices and sugar to the pan and cook for 3-4 minutes until softened. Wipe the pan clean with kitchen paper, then set over a medium heat and melt the butter. Once melted add the apple slices and sugar to the pan and cook for 3-4 minutes until softened. Once the apples have softened, stir in the custard and warm through. Top the warm apple custard with the crumble topping and serve. Once the apples have softened, stir in the custard and warm through. Top the warm apple custard with the crumble topping and serve. Recipe tips You can swap the muscovado sugar for caster sugar to make this recipe cheaper. You can also use any other nuts you like - pecans work well. Swap in 10g dessicated coconut for 10g of the oats for a more decadent flavour, too.