Using one pan not only saves on the amount of equipment needed but more importantly, wash up. The oats add both texture and flavour to the topping.
For the apple:
2oz butter
1.5lbs pink lady apples, peeled cored & diced
2 tsp vanilla bean paste
2 tbsp plain flour
2oz light brown sugar
9oz blackberries
1 large orange, juiced
For the topping:
5oz plain flour
5oz jumbo oats
5oz light brown muscovado sugar
7oz cold butter, diced
Zest 1 large orange
8 cardamom pods ground or 1 tsp ground cardamom
For the custard:
7.5 fl oz milk
2oz caster sugar
3 free range egg yolks
1 tsp vanilla bean paste
1 tbsp cornflour
For the apple:
50g butter
6 (700g) pink lady apples, peeled cored & diced
2 tsp vanilla bean paste
2 tbsp plain flour
50g light brown sugar
250g blackberries
1 large orange, juiced
For the topping:
150g plain flour
150g jumbo oats
150g light brown muscovado sugar
200g cold butter, diced
Zest 1 large orange
8 cardamom pods ground or 1 tsp ground cardamom
For the custard:
225ml milk
50g caster sugar
3 free range egg yolks
1 tsp vanilla bean paste
1 tbsp cornflour
Large baking skillet, large mixing bowl, medium saucepan