Combine apples, caster sugar and water in a medium saucepan; cook, covered and stirring occasionally, over low heat until just tender. Use a slotted spoon to transfer apples to a 3 cup (750ml) capacity ovenproof dish and sprinkle with the cinnamon.
Whisk the egg, cornflour and golden syrup together in a small saucepan. Stir in the milk. Use a whisk to stir over medium until thickened and just simmering. Pour over the apples.
Combine the oats, brown sugar and butter; sprinkle evenly over the custard. Place on a tray; bake for 30 minutes or until topping is golden and custard is set. Serve hot.Not suitable to freeze or microwave.
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