INGREDIENTS

CRUMBLE

• 220g unsalted butter

• cup white sugar

• 1 tsp vanilla essence

• 2 cups plain flour

• 1 egg

• ½ cup rolled oats

• 1 tbsp sliced almonds

• 2 tsp chai spice mix

CUSTARD APPLE

• 1 large custard apple

• 1 tbsp lemon juice

• ½ cup white sugar

• 20g unsalted butter

• 2 tbsp plain flour

FILLING

• 1 tbsp honey

• 100g cream cheese

• 200g Greek yoghurt

• 1 egg

METHOD

1 Preheat oven to 180C.

2 Grease a 25cm x 15cm casserole dish and set aside.

3 Custard apples: Cut custard apple into quarters, scoop out the seeds, cut off the skin and dice the flesh.

4 Place diced custard apple, 1 tbsp lemon juice, ½ cup granulated sugar, 20g butter and 2 tbsp plain flour into a saucepan over medium heat.

5 Stir gently until the sugar has melted and the sauce has thickened. Remove from the heat and set aside to cool slightly.

6 Filling: In a large mixing bowl, combine 1 tbsp honey, 1 egg, 200g Greek yoghurt and 100g cream cheese with electric beaters until well combined and smooth.

7 Pour custard apple into yoghurt mix and combine gently with a spatula. Pour into pre-prepared casserole dish, use spatula to ensure custard apple is spread through the mix evenly, and set aside.

8 Crumble: Combine 220g unsalted butter, 2 cups plain flour, 2 tsp chai spice mix, 1/3 cup granulated sugar and 1 tsp vanilla essence in a food processor. Blitz for a couple of seconds to combine. Add 1 egg to the food processor, blitz until well combined, then add ½ cup rolled oats and 1 tbsp almonds and blitz on low for about 10 seconds to chop roughly.

9 Sprinkle crumble evenly across the top of custard apple mix and place in the oven to bake for roughly 40 minutes, or until the top of the crumble is golden.