AuthorFPG
Rating0

If you’ve got apples, or indeed pears, that are slightly bruised and past their peak they can be made into this delicious quick pudding in no time. This recipe also works well with an addition of blueberries, blackberries or raspberries.

ShareTweetSaveShare

Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins

 600 g Apples peeled, bruises cut away, cored and sliced
 2 tsp Lemon juice
 2 tbsp Water
 165 g Soft brown sugar
 4 tbsp Melted butter
 40 g Flour
 70 g Porridge oats
 Creme fraiche or Greek yoghurt

1

Preheat the oven to 190°C (375°F), gas mark 5.

2

Put the apples in a bowl with the lemon juice, water and 110g of the soft brown sugar, toss together.

3

Then place in greased ovenproof baking dish.

4

Mix together the melted butter with the remaining sugar, and then stir in the flour and oats until evenly mixed.

5

Pour over apples. Bake for 35 min or until the top is golden brown and bubbling.

6

Serve warm with a spoonful of Crème friache or Greek yogurt.

Dish TypesMain Ingredients

Ingredients

 600 g Apples peeled, bruises cut away, cored and sliced
 2 tsp Lemon juice
 2 tbsp Water
 165 g Soft brown sugar
 4 tbsp Melted butter
 40 g Flour
 70 g Porridge oats
 Creme fraiche or Greek yoghurt

Directions

1

Preheat the oven to 190°C (375°F), gas mark 5.

2

Put the apples in a bowl with the lemon juice, water and 110g of the soft brown sugar, toss together.

3

Then place in greased ovenproof baking dish.

4

Mix together the melted butter with the remaining sugar, and then stir in the flour and oats until evenly mixed.

5

Pour over apples. Bake for 35 min or until the top is golden brown and bubbling.

6

Serve warm with a spoonful of Crème friache or Greek yogurt.

Baked Apple Crisp
Write Review