Ingredients :
- 225 g butter, plus extra for greasing
- 140 g peeled, cored and sliced apple
- 140 g stoned dates, any kind, chopped
- 280 g light soft brown sugar
- 175 g plain flour
- 1 tsp bicarbonate of soda
- 100 g porridge oats, plus an extra 50g
Method :
- Heat the oven to 190C/Gas 5. Butter an 18cm square tin and line with baking parchment. Place the sliced apples into a pan with 2 tbsp water. Bring to a simmer on a low heat for 5 minutes until tender and slightly pulpy.
- Add the chopped dates and 50g of the sugar, and cook for a further 5 minutes. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside.
- Gently melt the butter in a separate pan. Mix the flour, bicarbonate, oats and remaining sugar in a bowl. Pour the dry mixture into the melted butter and stir well until oats are coated.
- Evenly spread half the oat mixture into the tin and press down firmly to create a base, spread the date and apple mix on top and smooth over. Mix in an extra 25-50g oats to the oat mixture in the pan at this point (this wasn"t in the recipe but I thought the mixture needed a bit of dryness to crumble nicely, and I was right).
- Sprinkle over the remaining oat mixture to cover the date mixture. Bake for 30-35 mins until golden and firm. Cool in the tin before cutting into squares.
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