Mix the oats, spice and sugar. Melt the
butter in a frying pan, add the oats and fry
for about 5 minutes, stirring all the time,
until they are lightly toasted and crisp
(they become crispier still on cooling).
Tip into a bowl and leave to cool.
Peel, core and thickly slice the apples.
Melt the butter in the frying pan until it is
foaming, add the apples and fry quickly over
a fairly high heat, flipping them over
when they start to colour. Sprinkle over
the sugar and cook for a further 2-3
minutes, until the apples are slightly
softened. Leave to cool.
Layer half the apples and almost half
the oats in a glass serving dish, repeat,
setting aside a few oats. Drizzle over the
coulis, then spoon over the custard.
Whip the cream until stiff, then spoon
over the custard. Scatter over the
remaining oats. Serve straight away or
chill for up to 6 hours.