Pour the custard into a griddle-safe saucepan and place it on the griddle over low heat. Warm gently, stirring occasionally. Set aside.
Cut the apples into wedges, leaving the skins on but removing the cores. Keep the wedges fairly chunky—smaller pieces will cook faster.
Place the lemon halves cut-side down on the griddle and cook until lightly charred. Remove and reserve.
Add 50g butter to the griddle. Once melted and foaming, add the apples in a single layer. Cook undisturbed for a few minutes to develop some colour before gently tossing.
Add the flour and salt to a large bowl.
Rub in the cold, cubed butter using your fingertips until the mixture resembles coarse breadcrumbs.
Stir through the rolled oats and light brown sugar.
Spread the crumble mixture in a thin layer directly onto the griddle. Cook, stirring frequently, until golden and toasted. Keep it moving so it doesn’t burn.
Squeeze the juice from the charred lemons over the apples and sprinkle over the remaining sugar. Toss well.
Add the apple whiskey and carefully flambé, allowing the alcohol to burn off.
Cook the apples until tender but not mushy. You can keep the crumble and apples separate, allowing everyone to choose their preferred ratio of fruit to topping.
Spoon the apples onto plates, scatter generously with the toasted crumble, and finish with warm custard.
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