Recipe excerpt / manuscript recipe
At a glance
| Method | Wood-fired oven |
|---|---|
| Time | 20–30 minutes (approximate total time) |
| Serves | 4 |
| Added water | 0 ml added water per batch |
Ingredients
- 600 g, shelf-stable small cups Apple puree
- 100 g Plain flour
- 100 g Oats
- 60 g Sugar
- 70 ml Neutral oil
- 1 tsp Cinnamon
- 400 g, shelf-stable ready-to-eat Custard
Method
01Aim for about 180–210°C stone temperature with gentle, controlled heat. Use an approved shallow pan; divide into two smaller batches if needed.
02Spread the apple puree in the pan. Mix the flour, oats, sugar and cinnamon, then stir in the oil to form crumbs. Scatter loosely over the apple.
03Bake roughly 20–30 minutes, rotating frequently, until the filling is bubbling and the topping is golden and cooked through without raw floury patches. Serve with newly opened custard.
The useful trick
Avoid a thick topping: the fierce upper heat can brown it before the flour underneath cooks. Monitor the fire and the food, not just the clock.
Avoid a thick topping: the fierce upper heat can brown it before the flour underneath cooks. Monitor the fire and the food, not just the clock.
Options and swaps
If your oven cannot hold gentle heat, use recipe 29 with ready-to-eat biscuits instead of baking this raw topping. Dairy-free custard is an option.
Allergens and storage
Allergens: Wheat, oats and milk; possible egg or soya in custard. Check product labels.
Storage: Serve promptly. Keep perishable leftovers only with dependable chilling.
Follow product labels, appliance instructions and local guidance. These formulations have not been kitchen-tested; times are estimates.