For the apple compote
750g	-	Bramley apples peeled, cored and cut into 2cm dice
75g	-	caster sugar
75ml	-	water
For the almond crumble
40g	-	flaked almonds
160g	-	plain flour
60g	-	ground almonds
70g	-	caster sugar
70g	-	unsalted butter
Half tsp	-	ground cinnamon
For the vanilla custard
300ml	-	whole milk
150ml	-	whipping cream
75g	-	caster sugar
1	-	vanilla pod
4	-	free range egg yolks

APPLE COMPOTE

1. Place the water, sugar and chopped apples into a lidded saucepan over a medium heat and bring to a simmer.
2. Cover with a lid, reduce the heat and cook until tender, about 5-7 minutes.
3. Remove from heat and set aside until required.

ALMOND CRUMBLE

1. Pre-heat the oven to 200°c
2. Spread the flaked almonds on the rimmed baking sheet and toast in the oven until golden. Watch carefully as nuts scorch very quickly. Remove to a bowl and set aside.
3. In a large mixing bowl, mix all the remaining dry crumble ingredients together.
4. Cut the butter into small cubes and add to the dry ingredients. Using your fingertips rub the butter lightly into the mixture until it resembles breadcrumbs.
5. Spread the mixture on the tray previously used to toast the almonds. Bake for 10 minutes, turning occasionally, until golden.
6. Remove from the oven, scatter over the toasted almonds, turn once more then set aside.

VANILLA CUSTARD

1. Fill the sink to a depth of about 4 inches with very cold water. Add a couple of trays of ice cubes. Set a clean mixing bowl in the sink to chill.
2. Place the milk and cream into a heavy based saucepan.
3. Split the vanilla pod and scrape out the seeds with the back of a knife. Add the split pod and seeds to the milk and cream.
4. Over a medium heat bring the milk and cream mixture to the boil.
5. Whilst the milk mixture is heating, place the egg yolks in another mixing bowl. Scatter over the caster sugar.
6. Whisk the boiling milk into the egg yolks and sugar then pour this mixture back into the saucepan.
7. Return mixture to the heat and stir using a wooden spoon until the mixture is thick enough to coat the back of the spoon.
8. Immediately strain the custard through the sieve into the chilled mixing bowl.
9. Continue to stir the custard for a further 3 minutes to cool it down.
10. Refrigerate until required.

TO SERVE

1. Divide the apple compote between the dessert bowls
2. Top evenly with the almond crumble mixture
3. Reheat in a pre-heated oven until piping hot
4. Warm the custard but do not allow to boil
5. Serve the crumbles with the warmed custard