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Traditional finnish oat crumble

by Sanna Anderson

Serves 2

3 apples (Braeburn or Cox’s are good, as cooking apples shouldn’t be too sweet)
handful of fresh raspberries or frozen red berries
For the crumble:
2dl/70g porridge oats
30g butter
1 tbsp olive oil
2 tbsp xylitol (or brown sugar if you must!)
2 tbsp desiccated coconut (optional)


  1. Pre-heat the oven to 180°C.
  2. In a heavy bottomed sauce pan, heat the butter until melted. Add olive oil and the porridge oats. Mix well together on low heat.
  3. Add xylitol and coconut (if using). You can adjust the sweetness of the crumble according to taste, but I found 2 tablespoons gives a subtle but not too sweet a taste.
  4. Core the apples and cut each into approx 8 or so segments. To make your life even easier, you can buy a little slicer that cores and segments the apple in one swift move. If you want to serve this dish as a dinner party pudding you could peel the apples to make the dish less rustic and a little more up- market.
  5. Divide the apples between 2 oven proof dessert bowls. Add some red berries on top. Then layer the crumble on top of the dishes.
  6. Put the bowls on a baking tray, cover loosely with tin foil and place in the oven. Bake with the tin foil on for approximately 50 minutes. Then remove the tin foil and bake for 10 more minutes to give the crumble a golden brown colour. Keep an eye on the dish at this point as the crumble very quickly turns dark brown or starts to burn if you leave it in for too long.
  7. Serve on its own or with some soya icecream soya cream flavoured with vanilla.
  8. If you are making the dish for more people, use a large oven proof dish and multiply the amounts accordingly.

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