220g unsalted butter (small cubes)
1/3 cup white granulated sugar
1tsp vanilla extract
2 cups plain flour
1/2 cup rolled oats
1tbsp sliced almonds
2tsp chai spice mix (1tsp cardamon, 1tsp allspice, 2tsp cinnamon, 1tsp clove, 3tsp ginger)
1 large custard apple
1tbsp lemon juice
1/2 cup white granulated sugar
20g unsalted butter
2tbsp plain flour
1 tbsp honey
100g cream cheese
200g Greek style yoghurt
Preheat oven to 180 degrees Celsius
Grease a 25cm x 15cm casserole dish, and set aside.
Cut your custard apple into quarters, scoop out the seeds, cut off the skin and dice the flesh.
Place your diced custard apple, 1tbsp lemon juice, 1/2 cup granulated sugar, 20g butter and 2tbsp plain flour into a saucepan over medium heat.
Stir gently until the sugar has melted and the sauce has thickened. Remove from the heat and set aside to cool slightly.
In a large mixing bowl, combine 1tbsp honey, 1 egg, 200g Greek style yoghurt and 100g cream cheese with electric beaters until well combined and smooth.
Pour your custard apples into your yoghurt mix, and combine gently with a spatula.
Pour into your pre-prepared casserole dish, use your spatula to ensure your custard apples are spread through the mix evenly, and set aside.
Combine 220g unsalted butter, 2 cups plain flour, 2tsp chai spice mix, 1/3 cup granulated sugar and 1tsp vanilla extract in a food processor. Blitz for a couple of seconds to combine.
Add 1 egg to the food processor, blitz until well combined.
Then add in your 1/2 cup rolled oats and 1tbsp almonds and blitz on low for roughly 10 seconds to chop them roughly.
Sprinkle your crumble evenly across the top of your custard apple mix, and place in the oven to bake for roughly 40 minutes, or until the top of your crumble is golden
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