1kg (3lb) eating apples, such as Braeburns, peeled, cored and roughly chopped (see Oat crunch tips)
225g (8oz) fresh or frozen blackberries
25g (1oz) caster sugar
200g (7oz) mixed nuts, such as hazelnuts, pecan nuts or almonds, roughly chopped (see Oat crunch tips)
100g (31⁄2oz) porridge oats
25g (1oz) plain flour
100g (31⁄2oz) soft brown sugar
125g (4oz) butter
Directions
Step 1
Base-line a 20.5cm (8in) spring-release tin (see Oat crunch tips). Place the apples in a large saucepan with the blackberries, caster sugar and 150ml (1⁄4 pint) water. Bring to the boil and simmer for 20-30min or until the apples are tender and most of the liquid has evaporated. Set aside.
Step 2
Place the nuts and porridge oats on a baking sheet and cook under a preheated grill until golden, stirring occasionally so that the oats don't burn. Combine the nuts, oats, flour and soft brown sugar in a large bowl. Melt the butter and add to the nut mixture, stirring well.
Step 3
Press half of the nut mixture into the base of the prepared tin. Spoon the fruit over then cover with the remaining nut mixture.
Step 4
Cook at 190°C (170°C fan) mark 5 for 20min or until golden and crisp. Leave in the tin to cool completely before turning out; serve.
Serve with vanilla ice cream or custard.
To freeze: Complete to the end of step 3, wrap and freeze.
To serve: Thaw overnight at cool room temperature. Complete the recipe.
If you prefer, you can replace the apples with pears, and the blackberries with blackcurrants or raspberries.
You can use any combination of nuts for the oat crunch. Try a mixture of walnuts, pistachios and hazelnuts.
Wrap foil around the loose-bottomed base of the tin before clipping it into position - this will make unmoulding easier once the pudding is cooked and ready to serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
