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Peel the apples, remove the cores and cut into bite-sized pieces. Then add the apples to a saucepan over a medium heat along with the remaining ingredients for the apple and berry mixture. Cook for 10 minutes or until the apples have started to soften a little, stirring frequently.
Meanwhile add all the crumb ingredients to a mixing bowl and use your fingertips to rub the margarine into the dry ingredients to form a crumb-like consistency.
Next, preheat the oven to 200°C / 390°F fan.
Transfer the apple and berry mixture to a 28cm x 18cm (11” x 7”) baking dish. Sprinkle the crumb all over and finish with an extra sprinkling of sugar. Bake for 30-35 minutes or until the crumble is slightly golden and the fruit is bubbling.
Meanwhile, to prepare the custard, add the soya milk, vanilla extract sugar and a pinch of turmeric to a saucepan on a medium heat. Next combine the cornflour in 2 tbsp water and stir until fully dissolved. Add the cornflour mixture to the pan and bring the custard to a gentle simmer. Whisk regularly and cook for 5 minutes until hot and thickened. Add a pinch more turmeric if needed for a more yellow colour.