Grease and line an 18 x 28cm (7 x 11in) cake tin. Put 110g (4oz) butter in a bowl with 75g (3oz) sugar and beat until smooth. Stir in the vanilla and gradually mix in the flour and baking powder to make a crumbly mixture. Press the mixture over the bottom of the tin to cover it evenly. Prick with a fork then chill for 30 minutes.
Preheat the oven to 180°C/160°fan/Gas 4. Bake the base for 25 minutes until set and lightly golden.
Meanwhile, peel, core and thinly slice the apples and mix with the lemon juice, cinnamon and sultanas; put to one side.
In a saucepan, melt the remaining butter and sugar together with the syrup. Stir in the oats and mix well.
Drain the apple slices and spread out evenly over the cooked base. Spoon over the oaty topping to cover the apples and gently press down with the back of the spoon. Stand the tin on a baking tray and bake for about 1 hour until the apple filling is cooked through and the top is golden and crisp. If the top browns too quickly, cover the tin with foil.
Leave to stand for 15 minutes to firm up before slicing into 15 pieces; serve warm with custard. To serve cold, leave to cool completely before removing from the tin.
To make this recipe gluten-free, use gluten-free plain flour, gluten-free baking powder and gluten-free oats. As a variation, replace the apples with sliced pears and flavour with ginger instead of cinnamon.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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