2 large Bramley apples, peeled and cored
Juice of ½ lemon
85g brown sugar
85g black treacle or golden syrup
225g rolled oats
½ teaspoon ground cinnamon
Pinch of salt
Preheat the oven to 190C/375F/Gas Mark 5
Slice the apples and place in a small saucepan with lemon juice and a spoonful of water. Bring to the boil, cover and simmer until soft. Mash with a fork and set to one side.
Melt the butter, sugar and treacle/syrup gently in a saucepan. Stir in oats, cinnamon and salt.
Press half of the oat mixture into a 20cm/8inch sandwich tin, spread the apple purée on top then cover with the remaining mixture. Bake in the oven for 25 minutes or until golden brown. Remove from the oven and mark the slices but leave to cool before removing.Create printer friendly PDF