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 and
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 and allow
to cool.
Using a straight-sided pie-dish,
arrange a layer of oats, then
apples and repeat until all are
used up - finish with a layer
of oats. Leave at room temperature
for about an hour to allow the
flavours to blend.
observations:
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".
