During the autumn you should have no trouble finding a free source of both apples and pears.
Conference pears can look spotty and unappetising but are often fine when peeled.
Ingredients
per pair of children
1 eating apple
1 large firm pear
9 tablespoons or 100 mls apple juice
Squeeze of lemon juice
1 ½ teaspoons of cornflour
3 tablespoons (30 grams) of pecan
or other nuts
4 tablespoons (60 grams) of organic
rolled oats
1 tablespoon of brown sugar (optional)
Almost a tablespoon of oil
01Preheat oven to 180°c.
02Peel, core and slice the apple and the pear.
03Put the slices in a saucepan covered with the apple juice and lemon juice and cook gently until they are just soft. Transfer the fruit to a baking dish.
04Put the cornflour into a small bowl and spoon over some of the cooking juices.
05Using a fork or a whisk, blend well and then pour back into the saucepan and stir until the sauce becomes thicker.
06Put the nuts in a frying pan (no oil) and heat until they start to brown. This happens quickly.
07When cool, put the nuts on a chopping board and chop or crush with a rolling pin.
08Put the oats in a frying pan and toast them until they smell fragrant – this only takes a few minutes.
09Mix the oats, nuts, oil and sugar in a bowl then sprinkle over the fruit in the baking dish covering as much of the fruit as possible. Cover the dish with foil and bake for 10 minutes and then remove the foil and continue baking until the top is golden.
