Apple Flapjack Trifle with Crispy Oat Crumble

• oat flakes↗100 g
• mixed spice1 tsp
• light muscovado sugar↗50 g
• butter↗50 g
• apples, Cox's or russet↗7‑8

  depending on size

• butter↗25 g
• golden fine sugar↗25 g
• blackcurrant sauce↗2 tbsp

  (it can be found in small bottles in the fridge near the cream or by the canned fruits)

• box of fresh custard cream500 g
• box of heavy cream284 ml

Step-by-step instructions

1. 1

   Combine the oat flakes, mixed spice and sugar. Melt the butter in a pan, add the oats and sauté for about 5 minutes, stirring constantly until they brown and become crunchy (they will become even crunchier after cooling). Transfer to a bowl and let cool.

2. 2

   Peel the apples, remove the core and slice them thickly. In a pan melt 25 g of butter until it begins to foam, add the apples and quickly sauté over high heat, turning them when they brown. Sprinkle with golden sugar and cook for another 2‑3 minutes until the apples soften slightly. Let cool.

3. 3

   In a glass serving dish, layer half of the apples and almost half of the oat crumble, then repeat the layers, leaving some oats aside. Drizzle with blackcurrant sauce, then spoon over the fresh custard cream. Whip the heavy cream to stiff peaks and place it on top. Sprinkle the remaining oats. Serve immediately or chill for up to 6 hours.