200g golden syrup (You can oil the scales before weighing. This allows the syrup to slide off easily)
8 level tbsp porridge oats
Method
Preheat the oven to 160°C/300°F/Gas 3
Beat together the butter and sugar with a wooden spoon until fluffy. Stir in the flour until the mixture starts to bind together in big clumps. Tip the mixture into a 23cm square or 26 x 18cm rectangular tin and press down on the base with your fingers until smooth. Lightly prick with a fork and bake for 15 minutes.
Meanwhile, make the filling. Put the apples in a pan with the sugar. Cover with a piece of buttered greaseproof paper and cook over a low heat, stirring occasionally, for about 10 minutes or until the apples are pulpy. Discard paper. Add the apricots and cook for a further 15 minutes, stirring again until they are soft and the mixture is quite dry. Puree in a food processor.
Remove the base from the oven, cool. Increase the oven heat to 190°C/375°F/Gas 5. Spoon and spread the fruit filling over the base, levelling it off as you go.
Make the topping by mixing the orange rind and juice in a small bowl with the syrup and oats. Pour over the fruit filling spreading completely over to prevent any burning. Return to the oven for a further 25-30 minutes until set and pale golden on top.
Cool in the tin, completely before cutting. Score lightly on top into 12.
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.AcceptPrivacy Policy