Oats and Apple Topping
This topping, made
from layers of toasted oats and apple, is useful as a topping or "crumble"
for cooked fruits.
It can also be mixed with cream and soft fruit and
served as a kind of "Cranachan".
Ingredients:
1½ oz (40g or third of a stick) butter
2 oz (50g or 2 tablespoons) brown sugar
4 oz (125g or one cup) rolled oats
4/5 medium cooking apples
Juice of half a lemon
Method:
Melt the butter in a pan and add the oats and sugar.
Mix well.
Spread
out in a shallow tin and toast in a moderate oven until they are golden
brown.
Peel, core and slice the apples.
Toss them in the lemon juice
put
in a casserole with a tight-fitting lid.
Bake in a moderate oven until
the apples are soft and fluffy (takes about 30 minutes).
Beat in the sugar
to taste
Allow to cool.
Using a straight-sided pie-dish
arrange a layer of oats, then apples
repeat until all are used up - finishing with a layer of oats.
Leave
at room temperature for about an hour to allow the flavours to blend.
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