Shared by a friend of a friend of a friend who heard about our oats! Great with Bramley apples and equally delicious if you replace the sultanas with dried cranberries, or in fact any other dried fruit that will swell back up a little when soaked.
1 large cooking apple, peeled and coarsely grated
1 large handful jumbo sultanas (or cranberries)
120g light brown sugar
50g plain flour (or ground rice flour/gluten free flour for a gluten free treat)
1/2 tsp baking powder (a large half)
- Preheat your oven to 180C/350F/Gas 4.
- Grease a small baking tin.
- Add the grated apple, sultanas and a sprinkle of sugar into a small pan and heat gently for 5 minutes stirring every so often, until the mixture is soft and the sultanas have soaked up some of the juice coming out of the apples and swelled.
- Melt the butter in a separate pan over a low heat.
- Take off the heat and stir in the flour, baking powder, oats and remaining sugar.
- Spread the oat mixture in the tin, press down with the back of a spoon to smooth, then layer the apple and sultana mixture over the top.
- Cook for around 25 minutes. You might want to cover with baking paper for some of the time so the apples and sultanas don’t burn on the top.
- Remove when the apples and sultanas are lightly golden and have started to caramelise around the edges.
- Score into slices in the tin and leave to cool.