Oaty Apple Crumble Food

OATY NUTTY APPLE CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, mix the apples with the lemon juice, cinnamon, 1 tbsp of flour, 15g of butter and 1 tbsp of brown sugar. Place in a small glass baking dish, cover with cling film and cook in the microwave for 5 mins at 600W, or slightly less time if you have a higher wattage.
• Meanwhile, rub the remaining flour, butter, sugar, oats and nuts with your fingers to a crumble-like but chunky texture.
• Spoon the cooked apples into an ovenproof dish. Scatter over the crumble and bake in the oven for 20 mins until crisp. Serve with ice cream or crème fraîche.

OATY APPLE CRUMBLE

Steps:

• Cook the apples with the caster sugar in a large pan, stirring occasionally - add a splash of water if they start to stick on the bottom. When just about tender and a bit saucy, stir in the sultanas or raisins and tip into 2 large ovenproof dishes.
• Melt the brown sugar, honey and butter together in a large pan. Off the heat, stir in the oats, flour, almonds and cinnamon until sticky and crumbly. Divide over the apples. To bake straight away, heat oven to 180C/160C fan/gas 4 then bake for 40-50 mins until topping is golden and crisp. To freeze, wrap dishes well or freeze the fruit and crumble mixture in separate freezer bags if you don't have spare baking dishes. To cook from frozen, cover with foil and bake at 180C/160C fan/gas 4 for 1½ hrs, then turn the oven up to 220C/200C fan/gas 8 and bake for a further 45 mins, removing the foil for the last 15 mins.

VERY-BERRY OAT CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
• Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
• When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.

APPLE FLAPJACK CRUMBLE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Peel, core and thinly slice the apples and mix with the jam and orange juice. Spread evenly over a buttered 1.5-litre ovenproof dish, not too deep.
• Mix the oats, flour and cinnamon in a large bowl. Add the butter in small chunks and rub in gently. Stir in the sugar and rub in again. Drizzle over the syrup, mixing with a knife so it forms small clumps. Sprinkle evenly over the apples and bake for 30-35 mins until the juices from the apples start to bubble up. Cool for 10 mins, then serve with custard, cream or ice cream.