Heat two large non-stick frying pans and add a knob of butter to each. Once melted add the apple slices and sugar to one pan and cook for 3-4 minutes until softened.
Add the porridge oats, coconut, pecan, cinnamon and light muscovado to the other and cook for 3-4 minutes over a high heat until golden - add the oil if the mixture feels too dry.
Once the apples have softened, stir in the custard, warm through, then divide between two serving dishes. Stir the maple syrup into the crumble, then spoon over the apple custard. Serve warm.
