Apple and Bramble Oatmeal


Crumbles with Butterscotch Sauce by Wendy Gudgeon


Ingredients: •


•


1 large cooking apple, peeled and cored 50g unsalted butter


• 5ml ground cinnamon 75g caster sugar


450g brambles, picked over, stems removed 50g sultanas


• Oatmeal Crumble: •


•


• •


•


25g rolled oats or medium oatmeal 50g flour


25g demerara sugar 50g butter


Butterscotch Sauce:


100g brown sugar 100g butter


100ml double cream 2 – 3 drop vanilla essence


Method: •


Preheat the oven to 190C/Gas 5.


• Cut the apple into thick chunks and saute in butter for 2-3 mins. Add the sugar and cinnamon, shake the pan to coat allowing to caramelise a little. The apples should retain their shape.


• Add the brambles and sultanas and divide the mixture between 4 to 6 large ramekin dishes.


•


In a food processor, briefly whizz the flour, oats or oatmeal, butter and sugar to a crumble consistency. Spread evenly over the fruit in the ramekins and sprinkle sugar with a little extra demerara sugar for a crunchy finish.


• •


Place the ramekins on a baking sheet and cook in the oven for approx. 20 mins.


Remove from the oven and dust with icing sugar.


• While the crumble are cooking place the sugar, butter and cream in a heavy-based saucepan and gently bring to the boil stirring continuously. Remove from the heat and add the vanilla essence.


•


Serve the crumbles hot with the warm butterscotch sauce and vanilla ice-cream on the side.


Wendy Gudgeon Tel: 01786 824 487 wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk


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