For the toffee apples
225g granulated sugar
30ml golden syrup
30g unsalted butter
450g cooking apples (peeled, cored and sliced into wedges)
450g eating apples (peeled, cored and sliced into wedges)
For the crumble
150g plain flour
100g unsalted butter
100g demerara sugar
For the custard
6 free-range egg yolks
75g caster sugar
1 vanilla pod, seeds only
Preheat the oven to 180C/350F/Gas 4.
For the toffee apples, place the water and sugar into a saucepan and slowly bring to the boil. Reduce the heat once the sugar has melted, add the syrup and butter and then bring to the boil again, stirring constantly.
Turn down the heat, add the apples and cook until just soft, stirring gently. Place in an ovenproof dish.
For the crumble, rub the flour, butter and sugar together in a bowl with your fingertips until the mixture resembles breadcrumbs. Spoon the crumble evenly over the toffee apple mixture and place in the oven to bake for 15 minutes, or until crisp and golden-brown.
For the custard, place the egg yolks and sugar into a bowl. Place the milk and vanilla seeds into a saucepan and bring to the boil, then pour into the egg and sugar mixture. Whisk until well-combined. Return the custard mixture to the saucepan and warm over a low heat until it thickens enough to coat the back of a spoon.
To serve, divide the crumble between 4-6 serving plates and place a big dollop of custard on each.