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  • Sarah L Samuels

Apple & Hazelnut Crunch

Updated: May 9

My neighbour gave me a bag full of eating apples and I made this recipe based on my date crunch.


It is an oaty base topped with cooked apples and finished with more oats and some toasted hazelnuts.



It can be served warm with ice cream or cream or cold with a cuppa!




To start pre-heat the oven to 180 degrees centigrade (160 fan) and line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper. Available on Amazon



Peel, core and chop the apples into small chunks.


In a medium sized pan put the prepared apples, butter and sugar. On a low heat mix until the butter and sugar have melted then let it simmer until most of the liquid has evaporated. Set aside to cool.



Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!


Add the porridge oats and rub in again until the mixture starts to clump slightly.



Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.



Add the cooled apple mixture and flatten until level.



Finally add the hazelnuts to the remaining oat mix and sprinkle on top of the apple mixture and gently flatten.



Then bake in the pre-heated oven for 35-40 minutes then leave to cool in the tin before cutting into slices.




Apple, Hazelnut & Oat Slice


Sarah's servings: 16

Sarah's skill: Easy

Baking time: 35-40 minutes


Ingredients:

1 Kg Eating apples (weight before peeling)

30g Unsalted butter

50g Caster sugar

200g Plain Flour

200g Unsalted Butter

1/2 tsp Bicarbonate of soda

200g Soft light brown sugar

150g Porridge oats

50g Finely Chopped hazelnuts


Method:

  1. Preheat the oven to 180 degrees centigrade (160 fan).

  2. Line a 9 x 9inch or 23 x 23cm square cake tin with parchment paper.

  3. Peel, core and chop the apples into small chunks.

  4. In a medium sized pan put the prepared apples, butter and sugar. On a low heat mix until the butter and sugar have melted then let it simmer until most of the liquid has evaporated. Set aside to cool.

  5. Put the flour, bicarbonate of soda, sugar and butter into a large bowl. Rub the butter into the dry ingredients. It will be a bit sticky!

  6. Add the porridge oats and rub in again until the mixture starts to clump slightly.

  7. Take two thirds of the mixture and put this into the tin and press down with your fingers until it is level.

  8. Add the cooled apple mixture and flatten until level.

  9. Finally add the hazelnuts to the remaining oat mix and sprinkle on top of the apple mixture and gently flatten.

  10. Then bake in the pre-heated oven for 35-40 minutes.

  11. Leave to cool in the tin before cutting into slices.


Equipment Used







Sarah’s extra slice……


Make sure the apple mixture is cool before adding to the base oat mix.


You could add some different chopped nuts to the topping - I used hazelnuts.

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