Apple and Cinnamon Crumble Bars

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.

• Ready In: 35 mins
• Serves: 16

Ingredients

• 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

1. 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.
2. 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.
3. 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.
4. Mix together the flour, sugar, bicarbonate of soda, rolled oats and butter until combined well and crumbly.
5. Spread half of the flour mixture into the bottom of the prepared tin and press down. Pour over the apple mixture.
6. Sprinkle over the remaining flour mixture and press down lightly. Bake in the preheated oven for 30-35 minutes, until golden brown.
7. Remove from the oven and allow to cool before cutting into slices. Serve the bars warm or cold with creme fraiche or whipped cream.