4 oz (100 g) polyunsaturated margarine
4 tbsp (60 g) 2 1/2 oz light muscovado sugar
2 tbsp (30 ml) clear honey
8 oz (225 g) rolled oats
1 large cooking apple, about 250 g (9 oz), peeled, cored and thinly sliced
1 tsp (5 ml) ground cinnamon
4 tbsp (60 g) 2 1/2 oz light muscovado sugar
2 tbsp (30 ml) clear honey
8 oz (225 g) rolled oats
1 large cooking apple, about 250 g (9 oz), peeled, cored and thinly sliced
1 tsp (5 ml) ground cinnamon
method
1. Lightly grease an 18 cm (7 inch) square shallow baking tin and set aside.
2. Put the margarine, 50 g (2 oz) sugar and the honey in a saucepan.
3. Heat gently, stirring, until melted.
4. Add the rolled oats and stir until coated in the melted mixture.
5. Spoon half the oat mixture into the tin and spread evenly over the base.
6. Arrange the apples over the top in overlapping rows.
7. Mix together the remaining sugar and cinnamon and sprinkle over the apples.
8. Sprinkle the remaining oat mixture over the apples and gently press down.
9. Bake at 190°C (375°F) mark 5 for 30-40 minutes, until golden brown and crisp.
10. Cut into slices while still hot, then leave in the tin to cool.
2. Put the margarine, 50 g (2 oz) sugar and the honey in a saucepan.
3. Heat gently, stirring, until melted.
4. Add the rolled oats and stir until coated in the melted mixture.
5. Spoon half the oat mixture into the tin and spread evenly over the base.
6. Arrange the apples over the top in overlapping rows.
7. Mix together the remaining sugar and cinnamon and sprinkle over the apples.
8. Sprinkle the remaining oat mixture over the apples and gently press down.
9. Bake at 190°C (375°F) mark 5 for 30-40 minutes, until golden brown and crisp.
10. Cut into slices while still hot, then leave in the tin to cool.
serving amount
makes 10 - 12 slices
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