Berry, Apple And Caramel Squares

0.0/5 rating (0 votes)
  • Prep Time: 45 mins
  • Ready in: none
  • Print:
Berry, Apple And Caramel Squares

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

Share This

Follow Phil


  1. Preheat the oven to 180°C, 350°F, Gas Mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Using your fingers rub in the butter (it gets a little messy!).
  7. Add the almonds and stir together.
  8. 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.
  9. Enjoy with a blob of Greek yogurt or clotted cream.