Traditional Scottish Recipes
- Oats and Apple Topping
This topping, made from layers of toasted oats and apple, is useful as a topping or "crumble" for cooked fruits. It can also be mixed with cream and soft fruit and served as a kind of "Cranachan".
1½ oz (40g or third of a stick) butter
2 oz (50g or 2 tablespoons) brown sugar
4 oz (125g or one cup) rolled oats
4/5 medium cooking apples
Juice of half a lemon
Melt the butter in a pan and add the oats and sugar. Mix well. Spread out in a shallow tin and toast in a moderate oven until they are golden brown.
Peel, core and slice the apples. Toss them in the lemon juice and put in a casserole with a tight-fitting lid. Bake in a moderate oven until the apples are soft and fluffy (takes about 30 minutes). Beat in the sugar to taste and allow to cool.
Using a straight-sided pie-dish, arrange a layer of oats, then apples and repeat until all are used up - finish with a layer of oats. Leave at room temperature for about an hour to allow the flavours to blend.
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