Toffee Apple Oaty Bars

I cannot believe how warm it is, I’m so bad at sunbathing in the UK let alone London – it just feels wrong. Do any of you, my lovely readers, take your bikini / swimming trunks to work with you, just in case you can sneak into the park and sunbathe for 15 minutes?? If you are, I salute you – pure dedication to tanning – is it really worth it?

Am I sounding a bit odd? I think it is possibly just a little ‘cabin fever.’ It should all be better after the weekend when I will have got out of London for 2 days and will have seen a beach, the sea, lots of trees and hopefully MAY have been swimming – although I shan’t be swimming as far as my cousin’s husband who swam the Solent this week – all for charity. What an achievement – Well Done Gav and team!

It feels a bit weird to be posting a recipe which is essentially rather Autumnal when it is scorching hot, but the same cousin has a lot of apples to get through so here we go – recipe number one (I’ll try to do another Apple recipe later this week – any suggestions would be great).

This makes one round cake tin’s worth – I don’t have a square tin

1 Bramley (cooking) Apple
125g oats – any kind
100g flour
55g butter (melted)
4 tbsp runny honey
3 tbsp Dulce de Leche
4 tbsp Granulated sugar (golden – if you have it)
2 tbsp lemon juice
Pinch of Cinnamon (optional)
1/2 tsp Salt

  • Pre-heat the oven to 180 degrees
  • Line your cake tin, if you’ve actually got a square tin you only need to make sure that 2 of the sides have paper up them so you can just pull the mix out of the tin once it’s out of the oven
  • In a bowl mix together the oats, flour, honey, salt and butter
  • Using 3/4 of the mix pack it into the base of the tin – use your knuckles to push it into the sides of the tin
  • Drizzle over the dulce de leche

  • Peel and grate your apple and in a bowl pour the lemon juice over it quickly – this will stop it going brown (in theory)
  • Add 1/2 of the sugar to the apple and the cinnamon if you’re using it
  • Spread the apple on top of the pressed down oaty base

  • Sprinkle over the rest of the sugar
  • Pour over the rest of the oats and gently press them down

  • Pop in the oven for 35 minutes

Perfect with a cuppa. Nuff said.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s