Apple And Blackberry Oat Crunch Recipe

1. 1

   Baseline a 200mm spring release tin.

2. 2

   Place the apples in a large saucepan with the blackberries caster sugar and 100ml water.

3. 3

   Cover and cook on the boiling plate for 1 to 2 min then uncover and cook briskly stirring occasionally for about 10 min till the apples are tender and most of the liquid has evaporated.

4. 4

   Set aside.

5. 5

   Place nuts oats and butter in a roasting tin.

6. 6

   Bake on the grid shelf on the floor of the roasting oven for 10 to 15 min stirring occasionally till golden brown.

7. 7

   Stir in sugar and flour.

8. 8

   Press half of the nut mix into the base of the prepared tin.

9. 9

   Spoon the fruit over then cover with the remaining nut mix.

10. 10

    Cook on the floor at the front of the roasting oven for 15 min or possibly till golden brown and crisp.

11. 11

    Check after 7 to 10 min and if already brown place the cool baking sheet above on the bottom runners.

12. 12

    Leave in the tin to cold completely before turning out.

13. 13

    If you prefer replace the apples with pears and the blackberries with blackcurrants or possibly raspberries.

14. 14

    You can use any combination ofnuts try a mix of walnuts pistachios and hazelnuts.

15. 15

    Wrap foil around the loosebottomed base of the tin before clipping it into position this will make unmoulding easier once the pudding is cooked and ready to serve.

16. 16

    This delicious hearty pudding is a wonderful combination of hedgerow fruits and toasted oats.

* Per serving · 4 servings · Values may vary.