Heat oven to gas 6, 200°C, fan 180°C. Place the Bramley apples, caster sugar, vanilla and 1½ tbsp of water in a saucepan and gently cook for a few minutes until the apples have softened. Taste and add a little more sugar if needed, depending on how tart the apples are. Transfer to a greased ovenproof dish.
Place the flour, demerara sugar and butter into a mixing bowl and rub with your fingertips until it resembles breadcrumbs. Stir in the oats. Scatter onto the apples and then sprinkle the extra sugar on top. Bake for 40-45 minutes until golden and bubbling. Serve with custard or cream.
650g Bramley cooking apples, peeled, cored and diced into small chunks
2 tbsp caster sugar
1 tsp vanilla
110g self-raising flour
40g demerara sugar, plus 1 tbsp for sprinkling
40g cold salted butter, diced
2 tbsp rolled oats
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