Recipe Inspiration

Ingredients...

1.75kg dessert apples, peeled, cored and chopped

300g fresh slackberries

30g caster sugar

150g porridge oats

30g wholemeal flour

200g mixed nuts (pecans, almonds, hazelnuts), roughly chopped

125g muscovado sugar

150g melted butter

Essential Cuisine Crème Anglaise, to serve

Method...

1. Line a 24 cm spring release cake tin with baking parchment. Pre heat oven to 180ﹾC
   
   
2. In a suitable pan gently cook the apples and caster sugar with 150ml of water for 20mins or until tender and most of the liquid has evaporated.  Stir in Blackberries and remove from heat.
   
   
3. Place the chopped nuts and oats on a baking tray and lightly toast until lightly golden, stir occasionally. Allow to cool.
   
   
4. In a suitable mixing bowl mix together the nuts, oats, muscovado sugar and flour, add the melted butter and stir well.
   
   
5. Press half the nut mixture into the base of the lined cake tin, cover with fruit mix and top with remaining nut mixture.
   
   
6. Bake for 25 minutes or until golden brown, serve with lashings of Essential Cuisine Crème Anglaise.