Apple Crumble French Toast

Preheat your oven to 350°F and line a baking sheet with parchment paper then set it aside.
Make the crumble: In a small mixing bowl stir together the flour, oats, sugar, cinnamon, and ginger. Sprinkle the cubes of butter over the top and then use a fork or pastry cutter to work the butter into the flour and oats – the same way you’d make pie dough or biscuits – until it’s well combined.
Pour the crumble mixture onto the prepared baking sheet and spread it out in an even layer. Place in the oven for 5-7 minutes, until nicely browned and it smells like oatmeal cookies when you open the oven. Remove and set aside to cool completely before disturbing, then you’ll use a spoon to break it up into bite-sized pieces.
Place a medium saucepan over medium heat and add two tablespoons of butter. Once it has melted add the flour, then the apples, lemon juice, vanilla, cinnamon, nutmeg, and sugar. Stir together, until a sauce forms – you shouldn’t see any large swathes of flour or cinnamon. Cover with a lid and let cook for 5 minutes.
After 5 minutes the sauce should have thickened into caramel. If it hasn’t, allow it to cook 2-3 minutes more, then add the water. Stir together until the water has been fully incorporated into the sauce, then cover and reduce the heat to medium-low. Let the apples simmer just until they’re fork-tender, stirring occasionally. When they have, remove the pan from heat but keep it covered.
Now it’s time for the french toast: Grab a medium-sized mixing bowl and whisk together the egg yolks, sugars, vanillas, cinnamon, and flour. After it’s well combined with no lumps, whisk in the heavy cream as well. This is your custard! Set it aside and prepare your skillet.
Place a wide – at least 10″ – skillet over medium heat and let it warm up for a few minutes. Add about a teaspoon of oil and a teaspoon of butter to the pan, and swirl it around so it coats the surface.
Dip a single slice of croissant toast into the custard. Submerge it completely, and pull it out immediately. Let the excess drip back into the bowl, and add the toast to the pan. Press down on it – especially the center – to make sure it all comes into direct contact with the pan. Repeat until the surface of the pan is covered, but don’t crowd it.
Cook the toast for about 7 minutes on each side, until it’s golden brown in color and a bit crisp along the edges. Add a bit more butter after the first flip. When the toast is done to your liking remove it from the pan and transfer it to your oven (preheated to its lowest setting) to keep warm while you finish cooking the rest of the toast. Add more oil and butter between each batch, as needed, and keep adjusting the heat, as needed so things don’t burn.
I served it by arranging a few slices of french toast on a plate, then spooning on a generous amount of apples and caramel sauce, followed by a heaping portion of the crumble topping and a dollop of whipped cream. No syrup or powdered sugar is needed, but if you want to go right ahead! Dassit.