Berry, Apple And Caramel Squares
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Carnation Caramel makes the easiest base for oaty flapjack style treats.
300g (10oz) eating apples, peeled, cored and diced
397g can Carnation Caramel
200g (7oz) porridge oats
2tsp cinnamon (optional)
For the crumbly topping:
55g (2oz) porridge oats
15g (½oz) butter, finely cubed
55g (2oz) toasted flaked almonds
300g (11oz) fresh or frozen forest fruits
You will also need a 18 x 28cm (8 x 11) baking tin, lined with baking parchment
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Tip the apple into a saucepan with 6 tablespoons of water, cover with a lid and cook until soft (about 5-6 minutes). Drain the excess water and puree in a blender or mash with a potato masher.
Tip 200g (7oz) of the oats and the cinnamon into a large bowl and add the cooked apple and two-thirds of the caramel. Mix well.
For the base: spread two-thirds of the oat mixture onto the base of the tin and push into the corners with the back of a spoon for a completely smooth layer.
Tumble the berries on top of the base. Beat the caramel in the can then drizzle over the berries.Make a crumbly topping: add 55g (2oz) oats to the remaining mixture in the bowl and mix well.
Using your fingers rub in the butter (it gets a little messy!).
Add the almonds and stir together.
Dot the final oat mixture over the berries and press down slightly to stick all the layers together. Bake for 25-30 minutes until golden brown. Leave to cool completely before cutting into squares.
Enjoy with a blob of Greek yogurt or clotted cream.