1. Peel, core and cut apples into 6mm dice.

2. Put 75g of butter into pan with 40g Demerara sugar and melt slowly.

3. Add apples and cook on a low heat until soft.

4. Stir in Major Cherry Fruit Base.

5. Take from heat and set aside.

6. When cold crumble in meringue shells.

7. Rub remaining butter into flour until a sandy texture is achieved, mix in remaining sugar, oats and hazelnuts.

8. Spread onto baking tray and bake at 180°C for 15 minutes, take out and cool.

9. Put cream and vanilla pod into a pan and bring to the boil.

10. Cream castor sugar and egg yolks together, whisk into cream.

11. Cook on low heat until custard thickens.

12. Remove from heat, strain and cool.

13. Put apple mix into glasses, sprinkle with the crumble and top with cold custard.

14. Leave to set and serve.

*Ready made custard can be used if desired*