Skillet Blackberry Apple Macadamia Oat Crunch
This skillet blackberry apple oat crunch has macadamia for a touch of luxury. One pan, no mess and a simple, quick dessert is ready in no time.
Servings: 6 people
Ingredients
- 2 tbsp butter
- 2 medium-sized apples (chopped into pieces)
- 2 tbsp brown sugar
- 1 tsp cinnamon
- blackberries (a handful)
- 100g (¼ cup + 3 tbsp) butter (melted)
- 100g (3½ oz) oats
- 75g (2¾ oz) salted macadamias (chopped)
- 1 tsp cinnamon
- 60g (½ cup) spelt flour (see note 1)
- 100g (½ cup) brown sugar
Instructions
- Pre-heat the oven to 175°C (350℉).
- Melt the butter in a medium-sized skillet and then add the apples, brown sugar and cinnamon.
- Cook until the sugar has melted and the apples are soft.
- Stir in the blackberries and remove from the heat.
- In a bowl, melt the butter and set to one side.
- In another large bowl, mix the oats, macadamia, cinnamon, flour and sugar. Add the butter and stir until combined.
- Pour/spoon over the apple and blackberry mixture and press down with the back of a spoon until it is even.
- Bake for around 30 minutes until the top is golden brown, and the fruit is bubbling up.
- Leave to cool a little, then serve with vanilla ice-cream. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. While I have no reason to believe they are inaccurate, please be aware that I have not tested this recipe with imperial measurements.
- You can substitute the spelt for any flour you like.
