500g
cooking or Granny Smith apples -- sliced
2
tbsp sherry
1 tbsp lemon juice
120 g whole wheat flour
200 g brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ cup unsalted butter
100 g rolled oats
Soak the
clay pot in water for 15 minutes and drain. Mix sliced apples with sherry
and lemon juice and lay at the bottom of the clay pot.
In a bowl, crumble the remaining ingredients together with your fingers.
Sprinkle mixture over the apples. Cover and put in a cold oven.
Set the temperature to 230° C (450° F) and bake for 40 minutes.
Remove cover and bake for an additional 5 to 8 minutes or until top is
crisp. Serve warm with custard or ice cream.
Variations: Try adding chopped nuts, rasins or berries (blackberries,
rasperries etc.) to the apple mix, or replace half the apples with sliced
pears.
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