Although they are so juicy and crunchy fresh, the cooking varieties are delicious in this tasty classic. You can also add other seasonal fruit to the fruit mix, like feijoas, pears or even kiwifruit. Make a 50/50 mix of apples with the optional fruit to adjust the recipe.
5 cooking apples, washed and cut into 2cm pieces
1 cup White Sugar
1 1/2 tablespoons cornflour
3/4 teaspoon Heilala vanilla extract
1 cup rolled oats
1 1/2 cups all-purpose flour
1/4 teaspoon Salt
1 teaspoon Farro ground cinnamon
1/2 teaspoon Farro ground cloves
1 teaspoon Farro ground ginger
1/2 teaspoon Farro ground cardamom
200g Butter, softened
To serve:
1 bottle Lewis Road cream, whipped to soft peaks
Preheat oven to 220 Celsius and position the rack in the middle
Stir together apples, 1/3 cup of sugar, cornflour and vanilla and place in a buttered, shallow baking dish
In a bowl, stir together oats, flour, salt, spices and remaining 2/3 cup sugar
Blend in butter with with your fingertips until the mixture forms small clumps
Scatter over apples and bake until juices are bubbling and topping is golden brown, about 25 minutes
Cool slightly before serving with whipped cream, or your favourite ice-cream