Choose your Topping
Blueberry
2 Cups of Blueberries (Frozen is fine)
1/2 Tbsp Cornflour
1/2 Tbsp Raw Sugar
Add the blueberries, sugar, cornflour, the juice and zest of half a lemon to a small saucepan and cook on low till the berries have burst and the cornflour has melted through - around 5 minutes.
Rhubarb, Apple & Strawberry
5 stalks of Rhubarb
2 Apples
Handful of Strawberries
2 Tbsp Raw Sugar
1/2 cup of Water
1/2 Lemon
Peel the Rhubarb and Apples. Cut everything into small pieces and add them to your saucepan and cook on high, covered for 5 minutes. Stir and make sure the bottom doesn't stick. Finish with a squeeze of lemon.
Apple + Cinnamon
4 Apples
1 Tbsp Currants
1 Orange
1 Tbsp Sugar
1/2 tsp Cinnamon
1/2 cup of Water
Peel and dice the apples, add them to a saucepan with the sugar, currants orange zest, juice and water. Cover and cook on high till the apples are tender and soft - about 5 - 10 minutes.
Base
200g Self Raising Flour
1/2 Cup of Instant Oats
50g Butter
20g Oil
70g Raw Sugar
1 tsp Vanilla
Pinch of Salt
1 Egg
1/2 Cup of Milk
1 Lemon + Zest
Preheat your oven to 190°c Fan Heat.
In a bowl combine the flour, oats, sugar, remaining lemon zest and salt in a bowl and add in the butter. I added mine in cold and just cut it into cubes. Use your hand mixer and beat till you get a coarse crumb then crack in the egg, oil, milk and vanilla and mix till smooth.
Oil and flour your cake tray. I use a glass 30 x 23 glass baking tray.
Pour in your batter, spread it out evenly and spoon over your topping. You can also reserve 1/4 of the batter and cover the fruit if you prefer too.
Sprinkle the top with raw sugar and bake for 25 - 30 minutes.
Enjoy x
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