apple and blackberry oat crunch

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Cooking receipe to make apple and blackberry oat crunch under category Aga Recipes. You may find some video clips related to this receipe below.

apple and blackberry oat crunch

1.4 kg eating apples such as braeburns peeled cored and roughly chopped

225g fresh or frozen blackberries

25g caster sugar

200g mixed nuts such as hazelnuts pecan nuts or almonds roughly chopped

100g porridge oats

125g butter

25g plain flour

100g soft brown sugar

Baseline a 200mm spring release tin.

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

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

Set aside.

Place nuts oats and butter in a roasting tin. Bake on the grid shelf on the floor of the roasting oven for 10 to 15 minutes stirring occasionally until golden.

Stir in sugar and flour.

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

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

Cook on the floor at the front of the roasting oven for 15 minutes or until golden and crisp.

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

Leave in the tin to cool completely before turning out.

If you prefer replace the apples with pears and the blackberries with blackcurrants or raspberries. You can use any combination ofnuts try a mixture of walnuts pistachios and hazelnuts. 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. This delicious hearty pudding is a wonderful combination of hedgerow fruits and toasted oats.

Serves 8

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