Ingredients
1. Preheat your oven to 180C
2. Make Crumble: In a large bowl, combine rolled oats, flour, brown sugar, and ginger together. Add melted butter and mix, until combined and mixture forms a crumbly dough. Set aside
3. Make filling: peel and core apples and pears, then slice into thin wedges. Add butter to a large frypan on medium-high heat. Once melted, add apple, pears, brown sugar, mixed spice, cinnamon, and water. Stir and bring to a simmer. Cook for about 10 minutes, stirring often, until fruit is tender, and liquid has reduced. Sprinkle over flour, stir and cook for a further 1-2 minutes, until thickened. Transfer filling to a medium baking dish. Scatter over crumble in an even layer. Bake for about 30 minutes, until crumble is golden brown, and filling is bubbling
4. Meanwhile, make custard: Add milk, cream and vanilla to a medium pot. Place on medium heat and bring to a simmer. Meanwhile, whisk egg yolks, sugar and cornflour together in a medium bowl, until combined and smooth. Once milk has come to a simmer, slowly pour over the egg yolk mixture in a steady stream, whilst whisking continuously. Once all the milk has been whisked in, return mixture to the pot. Place pot back on low heat and cook for 4-5 minutes, stirring continuously, until thickened (don’t let the custard bubble, as this will cause the eggs to split). Once thickened, remove from heat, and whisk in the butter
5. Serve crumble with the warm custard