Phil Vickery's berry, apple and caramel squares

Method

1. Preheat the oven to 180°C (350°F, gas mark 4).
2. Tip the apple into a saucepan with 6tbsp of water, cover with a lid and cook until soft (about 5-6 mins). Drain the excess water and puree in a blender or mash with a potato masher.
3. Tip 200g (7oz) of the oats and the cinnamon into a large bowl and add the cooked apple and two-thirds of the caramel. Mix well.
4. For the base: spread two-thirds of the oat mixture onto the base of the tin and push into the corners with the back of a spoon for a completely smooth layer.
5. Tumble the berries on top of the base. Beat the caramel in the can then drizzle over the berries.
6. Make a crumbly topping: add 55g (2oz) oats to the remaining mixture in the bowl and mix well. Using your fingers, rub in the butter (it gets a little messy!) then add the almonds and stir together.
7. Dot the final oat mixture over the berries and press down slightly to stick all the layers together. Bake for 25-30 mins until golden brown. Leave to cool completely before cutting into squares. Enjoy with a blob of Greek yogurt or clotted cream.

To watch Phil make simple, delicious puddings in step-by-step podcasts, view Phil's Pudcasts at www.carnation.co.uk