Ingredients
- 225g butter, plus a little extra for greasing
- 140g cooking apple, peeled, cored and chopped
- 140g stoned date, chopped
- 280g light soft brown sugar
- 175g plain flour
- 1 tsp bicarbonate of soda
- 100g porridge oat
Method
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Heat oven to 190C/170C fan/gas 5. Grease an 18cm square tin and line with baking parchment.
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Tip the apples into a pan with 2 tbsp water. Bring to the boil and simmer on a low heat for 5 mins until tender and slightly pulpy. Add the dates and 50g of the sugar, and cook for a further 5 mins. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside.
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Gently melt the butter in a saucepan. Mix the flour, bicarb, oats and remaining sugar in a bowl. Pour in the melted butter and stir well until oats are coated.
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Press half the mixture firmly into the tin, spread the apple mix on top and smooth over. Cover with the remaining oat mixture and press down. Bake for 30-35 mins until golden and firm. Cool in the tin before cutting into squares.