This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”

Ingredients:

675g Killinchy cooking apples (peeled, cored and cut into chunks)

3 tablespoons of caster sugar
1 teaspoon of vanilla essence
115g plain flour
40g demerara sugar (plus 1 tablespoon for sprinkling)
45g cold butter (diced)
4 tablespoons of porridge or museli
150g of blackberries
150g of rasberries
150g of figs
Method:
Preheat the oven to 200 degrees. Place the apples in a saucepan along with the caster sugar, vanilla essence and 2 tablespoons of water. Cook until soft. Don’t be afraid to taste them halfway through as some people like them sweet – if so add a little more sugar. Transfer to a greased oven proof dish.
For the crumble 
Place the flour, demerara sugar and butter in a mixing bowl. Mix with your fingers until the mix resembles a breadcrumb consistency.
Stir in the porridge or museli mix well and scatter over the apples. Add the extra sugar and bake for 45 minutes until golden brown.
The custard 
100ml of double cream
350ml of whole milk
2 large egg yolks
1 1\2  teaspoon of cornflour
50g caster sugar
1 teaspoon of vanilla essence
Place the cream and milk in a saucepan and gently bring to slightly below boiling point. Gather a large mixing bowl and whisk the yolks, cornflour, sugar and vanilla until the sugar has dissolved. Gradually pour into the hot milk and cream whisking continuously. Wipe your saucepan and pour your mix back into it (chefs tip: slowly stir with a wooden spoon) until thickens and serve.
Once crumble is ready if you want make it look fancy gather a large round cutter and cut into the crumble and place in the centre of the plate then spoon the custard around the plate. Arrange the fruit and dust with a little icing sugar, serve and enjoy!
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email:    paulwatters35@gmail.com