Hello, decadence. This bowl of goodness comes from the Byron Bay Cookbook, with a delish recipe from Northern Rivers wholesome hotspot Harvest Newrybar. This stunning photography is by Nelly le Comte.


  • 4 pink lady apples 100g sugar 50g butter
  • 1 cinnamon quill
  • 1 star anise
  • 1 ltr cream
  • 300g sugar
  • 10 egg yolks
  • 1 knob fresh ginger
  • 1 cinnamon quill
  • 1 star anise
  • 1 vanilla bean
  • 1⁄2 tsp allspice
  • 450g butter (buerre noisette)
  • 150g butterscotch sauce
  • 450g rolled oats
  • 350g hazelnut meal
  • 250g brown sugar
  • pinch salt


  1. Preheat oven to 120°C and set aside a lined baking tray.
  2. Bring cream to the boil in a small sauce pan with the spices, let infuse for 30 minutes.
  3. Whisk yolks and sugar in a bowl, bring cream to boil again and strain whilst pouring over the sugar and egg mixture, whisk thoroughly.
  4. Pour mix into an oven proof baking dish, cover and cook in the oven for 30-40 minutes till set. Remove from oven and cool down in fridge.
  5. For the crumble, heat the butter in a medium sauce pan, stirring constantly. The butter will foam up and when its ready, it will be a golden nutty colour and aroma.
  6. Mix all other ingredients in a bowl and pour over hot butter, mix thoroughly, place on a lined baking tray and bake in the oven at 150°C for 15 minutes till golden brown.
  7. Peel the apples, cut in half, remove core and seeds. Place the apples, sugar and spices and toss, totally coating the apples in the sugar.
  8. Place the apples in a very hot pan with all the spices and sugar, cook until well caramelised on each side, when the sugar is getting too much colour add the butter, this will stop the sugar burning, nish in the oven for 4-5 minutes till tender.
  9. To serve, place a spoon of the custard on each plate, place a hot apple beside the custard and cover the custard with the warm crumble.