Phil Vickery’s berry, apple and caramel squares recipe

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15 min


25 min

Condensed milk is a great base for Phil Vickery’s delicious, oaty flapjack-style treats. Great for picnics, lunchboxes and afternoon nibbles. Follow along in our easy step-by-step recipe video to see how it is done


  • 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
  • Equipment
  • 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.

Top tip for making 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.

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