Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 230 °C (210 °C fan).
- 2
Mix the topping. Stir the flour, almonds, oats, both sugars, cinnamon and salt together, then drizzle in the melted butter and toss until evenly moist and clumpy. Set aside.
- 3
Reduce the juice. Simmer the apple juice in the small saucepan until reduced to about 120 ml, 6-8 minutes. Concentrated juice adds deep apple flavour without making the filling wet.
- 4
Brown the apples. Toss the apples with the 50 g sugar and the cinnamon. Melt the 30 g butter in the frying pan over a medium-high heat and cook the apples, stirring now and then, for 12-14 minutes until browned on the outside and just tender inside.
- 5
Combine. Take the pan off the heat and stir in the reduced juice and the lemon juice so the apples are glossy.
- 6
Bake. Scatter the topping evenly over the apples, set the pan on a baking tray and bake 12-15 minutes, until the topping is a deep golden brown and the juices bubble. Rest 15 minutes before serving.
Storage
Cover and refrigerate for up to 3 days. Reheat in the oven to keep the topping crisp.
EU nutrition claims
- Low salt: 0.11 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 185 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
27.6 g per serving
55.2 % of the 50 g daily maximum · 110.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 30 cm ovenproof frying pan (cast iron or stainless)
- small saucepan
- mixing bowl
- baking tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 444 kcal |
| Protein | 5 g |
| Carbohydrate | 65.9 g |
| of which sugars | 43.1 g |
| of which free sugars | 27.6 g |
| Fat | 19.9 g |
| of which saturates | 9.5 g |
| Fibre | 6 g |
| Salt | 0.2 g |
Protein per 100 kcal
1.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
