Serves 10-12
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For the crumble:

For the sautéed apples:

For the vanilla custard:

  1. Preheat the oven to 170 ̊C/150 ̊C fan/gas mark 3 and line a deep 25x30cm baking tin with baking parchment.
  2.  In a large bowl, combine all of the ingredients for the crumble and mix together to form a rough sandy texture.
  3. Place two thirds of the mixture into the prepared baking tin and flatten the mixture into one even layer.
  4.  Spread the remaining mixture out on a baking tray. Place both baking trays in the oven and bake for 15 minutes, or until golden brown. Remove from the oven and allow to cool fully.
  5. Meanwhile, make the sautéed apples. Combine all of the ingredients in a pot over a medium heat and cook for 5-7 minutes. Try not to allow the apples to lose their shape fully; some texture is good.
  6. Remove from the heat, spread the sautéed apples out on a plate and allow to cool. Once cooled, chill the apples in the fridge until the base is fully cooled.
  7. To make the custard, combine the oat milk, vanilla bean paste and caster sugar in a medium saucepan. Place over a low heat and stir until the sugar is dissolved. Do not allow to boil.
  8. In a bowl, mix together the coconut milk, cornflour and the turmeric, if using. Whisk well, then add to the pot of hot oat milk and whisk immediately. With the saucepan still over low heat, keep whisking until the custard becomes very thick. If the custard is not thickening after around five minutes, turn the heat up slightly and keep whisking – it will thicken!
  9. Once the custard is thick, remove the saucepan from the heat and allow to cool for few minutes.
  10. Spread the cooled sautéed apples evenly across the biscuit base. Carefully pour the custard mixture over the apples and smooth out the surface with a spatula. Sprinkle over the remaining crumble. Place in the fridge to set for at least three hours.
  11. Once fully chilled and set, remove the tray from the fridge. Carefully slice into 10-12 slices and serve.

Nutrition Facts

Per serving : 642kcals, 26.8g fat (14.1g saturated), 99.2g carbs (72.2g sugars), 4.1g protein, 4.1g fibre, 0.186g sodium

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