Chai-spiced Apple & Rhubarb Crumble with Earl Grey Custard

Directions:

• 1Preheat the oven to 180°C.
• 2Roughly chop the apple and rhubarb stems. Place into a bowl and then stir through brown sugar and lemon. Pour into your tin or baking tray that you plan to cook your crumble in.
• 3Make the crumble mixture by mixing together oats, flour, sugar, melted Nuttelex, and the contents of 1 chai teabag, and a big pinch of salt. Mix until it turns into a dough-like consistency.
• 4Spoon it over the apple and rhubarb mixture, place it in the oven for 25 to 30 minutes or until the top is golden-brown and crispy.
• 5While the crumble is cooking, prepare the custard. Pour the milk into a pot and add the contents of 1 earl grey tea bag, then heat until it is close to a boil. Mix in sugar and vanilla. Mix the cornflour and water together in a separate bowl, then pour it into the oat milk mixture and stir until it becomes thick and creamy — watching closely to ensure it doesn't stick to the bottom of the pot and burn. Finally, strain the custard through a sieve to remove the larger tea leaves. Pour the custard into a serving jug and set aside.
• 6Remove the crumble from the oven and let stand for about 20 minutes. Serve a heaping spoonful into a bowl and then pour over as much custard as you like — enjoy!

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Nah not my cup of tea