© J Sainsbury plc 2020
Berry, apple and caramel squares
Oat and apple flapjacks with a sweet berry centre. Enjoy with a blob of Greek yogurt or clotted cream.
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Ready in 45 minutes
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Cooking time 30 minutes
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Prep time 15 minutes
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Serves 12
Ingredients
- 300g eating apples, peeled, cored and diced
- 255g porridge oats
- 2 teaspoons ground cinnamon (optional)
- 397g can Carnation Caramel
- 300g fresh or frozen forest fruits
- 15g butter, finely cubed (plus extra for greasing)
- 55g flaked almonds, toasted
Method
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1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease and line an 18 x 28cm baking tin with baking paper.
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2
Tip the apple into a saucepan with 6 tablespoons of water, cover with a lid and cook until soft (about 5-6 minutes). Drain the excess water and puree in a blender or mash with a potato masher.
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3
Tip 200g of the oats and the cinnamon (if using) into a large bowl and add the cooked apple and two-thirds of the caramel. Mix well.
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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.
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5
Tumble the berries on top of the base. Beat the remaining caramel in the can then drizzle over the berries.
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6
Make a crumbly topping: add the last 55g of oats to the remaining mixture in the bowl and mix well. Using your fingers rub in the butter (it gets a little messy!). Add the almonds and stir together.
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7
Dot the final oat mixture over the berries and press down slightly to stick all the layers together. Bake for 25-30 minutes until golden brown.
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8
Leave to cool completely before cutting into squares. Enjoy with a blob of Greek yogurt or clotted cream.
