Ingredients
- For the apple compote:
- 2 large granny apples
- 50g butter
- 40g brown sugar
- Seeds from 1 vanilla pod or 1tbs vanilla bean paste
- Juice from 1 lemon
- For the overnight oats:
- 100g porridge oats
- 25g apple compote
- 220ml milk
- For the crumble:
- 100g self-raising flour
- 50g butter, diced
- 30g brown sugar
- Start by making the apple compote. Peel and core the apples, then dice them into small cubes. Add the butter and sugar to a small saucepan and place on a low heat. When the butter is melted, add in the diced apple, vanilla and lemon juice and stir. Increase the heat to medium until it begins to bubble, then lower the heat and cook for 15-20 minutes on a low heat, stirring regularly, until the apple pieces are just starting to break down. Next, remove from heat and place in a bowl. Allow to cool.
- Add the oats and some of the compote to a bowl. Add the milk, then stir to evenly combine the compote, oats and milk. Cover and leave in the fridge overnight.
- Preheat the oven to 200 degrees. To make the crumble, add the flour and butter to a large bowl. Rub the butter through the flour with your fingertips until it is evenly spread – soft and crumbly. Add the brown sugar and mix evenly through. Line a baking tray with a sheet of parchment paper, then place the crumble topping on the parchment and spread out into a thin layer with a spatula or spoon. Place in the oven and bake for 10-12 minutes until golden brown, stirring every three to four minutes to prevent the outside crumble from burning. Then remove and allow to cool. Transfer to container to store when cool.
- The next day, stir the overnight oats (loosen with a drop of milk if needed) and spoon into serving bowls or jars. Add some more compote and finish with the crumble on top.
