Phil Vickery's berry, apple and caramel squares
Oats contain the B vitamins thiamin, riboflavin and B6 and the minerals, calcium, magnesium, iron and zinc.
- 300g(10oz) eating apples, peeled, cored and diced
- 397g can of condensed caramel
- 200g (7oz) porridge oats
- 2tsp cinnamon (optional)
For the crumbly topping
- 55g (2oz) porridge oats
- 15g (½oz) butter, finely cubed
- 55g (2oz) toasted flaked almonds
- 300g (11oz) fresh or frozen forest fruits
- An18 x 28cm (8 x 11") baking tin, lined with baking parchment
- Preheat the oven to 180°C (350°F, gas mark 4).
- 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.
- 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.
- 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.
- Tumble the berries on top of the base. Beat the caramel in the can then drizzle over the berries.
- 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.
- 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
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.