Recipe by McCarthy
Taken from 'Baking and Desserts' cook book - Tasty Tip : The apple filling in this recipe is very similar to American apple butter. To make apple butter, cook the filling in step 2 for a further 30 minutes over a very low heat, stirring often. When reduced to one-third of its origional volume (it should be quite dark) then it is ready. It is also delicious spread on toast.
- 450 g apples, roughly chopped (bramley cooking)
- 50 g raisins
- 50 g caster sugar
- 1 teaspoon cinnamon, ground
- 1 lemon, zest
- 200 g plain flour
- 250 g sugar, soft light brown
- 1⁄2 teaspoon bicarbonate of soda
- 150 g oats, rolled
- 150 g butter, melted
Directions See How It's Made
- Preheat the oven to 190C/375F/Gas 5 10 minutes before baking. Place the apples, raisins, sugar, cinnamon and lemon zest into a saucepan over a low heat.
- Cover and cook for about 15 ninutes, stirring occasionally, until the apple is cooked through. Remove the cover, stir well to break up the apple completely with a wooden spoon.
- Cook for a further 15-30 minutes over a low low heat until reduced, thickened and slightly darkened. Allow to cool. Lightly oil and line a 20.5 cm square cake tin with greaseproof or baking paper.
- Mix together the flour, sugar, bicarbonate of soda, rolled oats and butter until combined well and crumbly.
- Spread half of the flour mixture into the bottom of the prepared tin and press down. Pour over the apple mixture.
- Sprinkle over the remaining flour mixture and press down lightly. Bake in the preheated oven for 30-35 minutes, until golden brown.
- Remove from the oven and allow to cool before cutting into slices. Serve the bars warm or cold with creme fraiche or whipped cream.