These tasty and simple little desserts are a variation on a real family favourite. Who doesn’t love apple crumble and custard?

If other fruits are in season, like blackberries, rhubarb, plums or gooseberries, they’ll work just as well in this.

The really great thing about this dessert is that it can be all made the day before you entertain, and then put together and served to your guests without any stress.

Serves 6

1kg bramley apples, peeled, cored, and chopped.

4tbs granulated sweetener

500ml semi-skimmed milk

2tbs custard powder

1tsp vanilla essence

150g fat-free Greek yoghurt

100g plain flour

50g Butter

Method

Preheat the oven to 190c, gas 5, 375f

Put the chopped apples in a microwave proof bowl and microwave on full power for 5 minutes, stir and then cook for a further 5 minutes until soft, stir and leave to cool.

Put the custard powder, 2tbs of the granulated sweetener, vanilla essence and a small amount of the milk and whisk together to make a paste, then add the rest of the milk. Transfer the mixture to a non-stick pan and gently bring to the boil, whisking constantly to make a smooth custard.

Leave to cool in the pan, covered with clingfilm, it should touch the surface of the custard to prevent a skin forming. When cool stir in 75g of the fat-free Greek yoghurt.

Meanwhile make the crumble topping, sift the flour into a bowl, add the butter and lightly rub together using your fingertips until the mixture start to clump together and forming a breadcrumb texture.

Mix in the remaining granulated sweetener and spread the mixture onto a medium, non-stick baking tray. Bake for 15–20 minutes or until browned, to may need to mix up the crumble halfway through the cooking to prevent burning. Set aside to cool until you are ready to assemble the dessert.

To assemble, place 2tbs of the cooked apple in the base of the serving dish, then divide the custard between the glasses, then divide the remaining apple on top, then divide the crumble topping, then finally if you like divide the remaining fat-free Greek yoghurt on the top.