This recipe for Apple and Oat Betty is a variation on an apple crumble, but to my mind a lot tastier. It’s made in layers and the addition of oats, spices, lemon and marmalade give this a superior, rather caramelised, flavour . But see what you think.
- 3 oz (75g) self-raising flour
- 3 oz (75g) rolled oats
- 1 teaspoon ground cinnamon
- Half ½ teaspoon mixed spice
- 4 oz (113g) butter
- 3 oz (75g) Demerara sugar
- 2 large cooking apples, peeled, cored and roughly sliced
- Rind and juice of one lemon
- 2 tablespoons orange marmalade
- Rub 3oz (75g) butter into the flour, oats and spices until the mixture resembles breadcrumbs
- Sir in the sugar
- Toss the sliced apples in the lemon juice, rind and marmalade
- Grease an ovenproof dish and put half the oat mixture in to the bottom of the dish
- Put half the apples on top of the oat mixture, then add a layer of oats over this
- Add the remaining apples, and again top with the remaining oat mixture
- Top with the remaining 1oz butter
- Cook for 45-60 minutes in a moderate oven (375F/190C/gas mark 5)
- Serve warm with cream or custard.
Source: Amanda Persey. Favourite Yorkshire Recipes. Published by J. Salmon ltd (no date).