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FOOD & DRINK Deep-filled Apple and Cranberry Oat Crumble

The much anticipated GROW COOK EAT book by GIY founder Michael Kelly has just hit the shelves and is a comprehensive guide to the food year, helping you to bring abundant, delicious food from plot to plate, all year round. The impressive book features recipes and contributions from over

35 of GIY's favourite chefs, cooks and growers including Hugh Fearnley Whittingstall, Dylan McGrath, Donal Skehan, Darina Allen, Rachel Allen, Neven Maguire and Clodagh McKenna. Here Mary Flahavan, Director at E. Flahavan

and Sons Limited, who are also sponsors of the publication, shares one of her favourite recipes with us - Deep-filled Apple and Cranberry Oat Crumble. This traditional dessert is especially fla-

voursome and crunchy with the rich harvest of Irish apples and succulent soft fruits and the addition of oatlets to the pastry and the crumble. Other fruit fillings can also be used for this recipe like rhubarb and strawberry or apple and blackberry.


Carroll’s Cross Shop in our

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INGREDIENTS SWEET PASTRY 100g (4oz) plain flour 50g (2oz) Flahavan’s Progress Oatlets 50g (2oz) caster sugar 75g (3oz) butter 1 egg

FRUIT FILLING 6 large cooking apples (peeled and sliced) 125g (5oz) dried cranberries 100g (4oz) caster sugar 4 tbsp water

CRUMBLE 75g (3oz) flour 75g (3oz) butter 75g (3oz) brown sugar 75g (3oz) Flahavan’s Progress Oatlets

Carrolls Cross, Kilmacthomas, Waterford. Email:

18 WATERFORD Tel: 0818 365 444

METHOD Preheat the oven to 180°C/350°F/Gas Mark 4. Blend the Progress Oatlets in a food processor until quite fi ne. To make the pastry, sift the flour then add the fine oatlets and caster sugar. Rub in the butter with your fingertips until the mixture resembles fine bread- crumbs. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor. Cut a circle of parchment to fit a large pie dish and sprinkle it with flour. Roll out the pastry on the floured parchment and then slide it into the pie dish. Press the pastry to the sides and base of the dish and bake blind for about 15 minutes. Meanwhile gently boil the ingredients for the fruit filling for 3-4 minutes. Allow to cool slightly. When the pastry is baked, fill with the apple and cranberry filling. To make the crumble topping combine the flour, sugar, butter and oatlets in a food processor until it resembles coarse breadcrumbs. Add the oatlets last if you would like them to stay coarse and be visible in the crumble. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes. Serve with ice cream or whipped cream.

Mary Flahavan

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