This is the perfect recipe for a cool autumn day. Substitute pears or peaches for the apples to make this a dish that can be enjoyed throughout many seasons.
|Total Time||1 Hour 10 Minutes|
|Container||2.0-litre Low-Profile Container|
- 145 g plain flour
- 75 g rolled oats
- 200 g brown sugar
- 1 teaspoon ground cinnamon
- 113 g unsalted butter, softened
- 790 g (5) medium apples, cored and cut into 8 pieces
- 200 g granulated sugar
- 1 Tablespoon cornflour
- 240 ml water
- 1 teaspoon vanilla extract
- Combine the apples, water, vanilla and cornflour in the 2.0-litre low profile container and secure the lid.
- Select Variable 6 and remove the lid plug. Insert the tamper and begin pulsing. Pulse 10-12 times, until the apples are roughly chopped.
- Place the mixture in a sauce pot over medium high heat, and cook for 5 minutes, or until the mixture is thickened. Remove from the heat and allow to cool.
- Next, in the 2.0-litre Low-Profile Container add the flour, brown sugar, cinnamon, oats and butter. Secure the lid.
- Remove the lid plug and insert the tamper. Select Variable 6 and pulse 8 times. Remove the lid and scrape the sides.
- Secure the lid, select Variable 6 and pulse 6-8 times, until evenly combined.
- Spray a 22cmx22cm baking pan with oil and press half of the oat mixture evenly into the pan, and up the sides.
- Pour the cooled apple mixture into the pan, and then crumble the remaining oat mixture evenly over top.
- Bake in a 180°C oven for 45 minutes – 1 hour, or until golden brown. Serve warm.