Makes 8 servings
- 2 large cooking apples such as Granny Smith, peeled, cored and diced
- 1-2 tablespoons fresh ginger, grated
- 1 tablespoon lemon juice
- 3-4 tablespoons water
- 8 tablespoons butter, unsalted
- 1/2 cup light brown sugar, packed
- 3 tablespoons honey
- 2 1/2 cups rolled oats, not instant
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup sliced almonds - optional
Preheat oven to 375 degrees. Butter a 9-inch round cake pan.
Place the apples, ginger, lemon juice and water in a small saucepan, bring to a boil, reduce heat and simmer for about 8 -10 minutes or until soft. Mash the apples and set aside.
Melt the butter, brown sugar and honey - do not boil.Stir in the oats, cinnamon, salt and almonds, if using. Mix well.
Press half the oat mixture in the prepared cake pan. Spread the apple puree evenly over the top and cover with the remaining oat mixture. Bake for about 30 to 35 minutes or until golden brown.
Remove from the oven and mark into wedges while still warm. (This will make it easier to cut and serve later). Allow to cool before serving.
I have sampled these tasty oatcakes many times, popular in bakeries throughout Scotland and England. This is the first time I have ever attempted to make them and I’m hooked! They’re often made with raisins and other dried fruits and nuts instead of the moist apple filling. Once you see how easy the recipe is, add in your favorites and make this recipe your own.