Stuart Muir recipe: Oaty apple crumble

Chef Stuart Muir of Dine with Stuart Muir escapes the chill by revisiting classic winter recipes like this one for oaty apple crumble and updating them with a contemporary twist

Published: December 15, 2015
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1 Put the apples, brown sugar, nutmeg, raisins and cinnamon into a large saucepan and stir over a gentle heat until the apples have softened. Set aside.

2 For the custard, whisk the yolks and caster sugar until pale. Bring the milk, cream and vanilla to simmer and pour a third of the liquid over the yolks, mixing it thoroughly. Add the rest and heat until the mixture coats the back of a spoon. Set aside.

3 For the topping, in a mixer or food processor blend the butter, and flour until a crumbly mixture is formed, stir in the oats and place on one layer in a tray before pre-baking in an
oven at 160C/Gas Mark 2½ for 20 minutes.

4 To serve, spoon the apple mixture into ovenproof dishes, and top with as much crumble as desired. Bake at 160C/Gas Mark 2½ for 15 minutes. Warm the custard gently and serve.

• Dine with Stuart Muir, Saltire Court, 10 (1F), Cambridge Court, Edinburgh (0131-218 1818,


  • 8 green apples, peeled and chopped
  • 200g brown sugar
  • 1 nutmeg, grated (or 1 tbsp powdered nutmeg)
  • 150g raisins
  • 1 cinnamon stick
  • 5 egg yolks
  • 125g caster sugar
  • 250g whole milk
  • 250g double cream
  • 1 vanilla pod
  • 100g butter
  • 100g flour
  • 100g oats
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