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Phil Vickery Creates Berry, Apple & Caramel Squares Cooking Time - 45 mins Makes 12 squares Ingredients 300g (10oz) eating apples, peeled, cored and diced 397g can Carnation Caramel 200g (7oz) porridge oats 2tsp cinnamon (optional) For the crumbly topping: 55g (2oz) porridge oats 15g (½oz) butter, finely cubed 55g (2oz) toasted flaked almonds 300g (11oz) fresh or frozen forest fruits You will also need: An 18 x 28cm (8 x 11”) baking tin, lined with baking parchment Method Preheat the oven to 180°C, 350°F, Gas Mark 4. Tip the apple into a saucepan with 6 tablespoons of water, cover with a lid and cook until soft (about 5-6 minutes). Drain the excess water and puree in a blender or mash with a potato masher. Tip 200g (7oz) of the oats and the cinnamon into a large bowl and add the cooked apple and two-thirds of the caramel. Mix well. For the base: spread two-thirds of the oat mixture onto the base of the tin and push into the corners with the back of a spoon for a completely smooth layer. Tumble the berries on top of the base. Beat the caramel in the can then drizzle over the berries. Make a crumbly topping: add 55g (2oz) oats to the remaining mixture in the bowl and mix well. Using your fingers rub in the butter (it gets a little messy!). Add the almonds and stir together. Dot the final oat mixture over the berries and press down slightly to stick all the layers together. Bake for 25-30 minutes until golden brown. Leave to cool completely before cutting into squares. Enjoy with a blob of Greek yogurt or clotted cream. |
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