Lactose Free Apple Crumble and Custard

Directions

Make the Custard

1. In a saucepan, combine the lactose-free milk, vanilla extract, and salt. If using a vanilla pod, split it and scrape the seeds into the milk, then add the pod. Heat gently until warm but not boiling.
2. In a separate bowl, whisk together the sugar, cornflour, and egg yolks until smooth.
3. Slowly pour about 80ml of the warm milk into the egg mixture, whisking constantly to temper the eggs.
4. Pour the egg mixture back into the saucepan with the remaining milk.
5. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the butter. Keep warm.

Prepare the Apple Filling

1. Melt the butter in a medium saucepan over medium heat.
2. Add the cubed apples, brown sugar, cinnamon, salt, vanilla extract, and lemon juice. Cook, stirring occasionally, until the apples start to soften (about 5–7 minutes).
3. Mix the cornflour and water into a slurry, then stir into the apples. Cook for another 1–2 minutes until the mixture thickens slightly. Remove from heat.

Make the Shortbread Crumble

1. Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
2. In a bowl, cream together the softened butter and sugar until light and fluffy.
3. Stir in the flour, oats, and a pinch of salt until the mixture forms coarse crumbs.

Assemble and Bake

1. Spoon the apple filling into a baking dish.
2. Sprinkle the shortbread crumble evenly over the top.
3. Bake in the preheated oven for 25–30 minutes, or until the crumble is golden and crisp and the apples are bubbling.

4. Spoon the apple crumble into bowls and pour warm custard over the top. Serve immediately for a comforting, cosy dessert.