Oat Biscuit Cups filled with Caramelized Apple and Cinnamon
113g unsalted butter
100gr brown sugar
50gr caster sugar
½ tsp vanilla extract
78g rolled oats
½ tsp baking powder
¼ tsp cinnamon
¼ tsp salt
- Pre-heat the oven to 175C.
- You need a 12-hole muffin tray for these, ideally non-stick.
- Lightly grease the bottom and sides of each muffin shape.
- Beat the butter and sugar on high speed until light and fluffy.
- Remember to scrape the bottom and sides so everything gets mixed in.
- Once the butter is light and fluffy add the egg and beat in.
- In a separate bowl, sift together the flour, salt, baking powder and cinnamon.
- Stir in the oats, then add the dry mix to the creamed butter, mix well.
- Spoon the mixture evenly between the 12 muffin shapes and press down gently.
- Bake until puffed and golden, and looking cooked, 18 to 20 minutes.
- Once they are cooked, press the centres down gently then allow to cool in the tin for 10 minutes before freeing and lifting onto a wire rack to cool completely.
4 Granny Smith apples
2 to 3 tbsp. golden caster sugar
1 tbsp. butter
Grated zest of 1 lemon
½ tsp cinnamon
¼ tsp freshly grated nutmeg
- Peel and core the apples, then cut into small dice.
- Gently heat a non-stick frying pan, add a tablespoon or so of sugar (just enough to finely coat the base of the pan).
- Cook gently, the sugar will melt and become clear then turn to golden caramel.
- Add about half the apples — don’t overcrowd the pan.
- The caramel will seize a bit, toss the pan so the apples start to get coated, add a tsp. or two of butter and cook until the apples become tender and coated in caramel.
- Add some of the spices and lemon zest.
- Scrape out onto a tray to cool and repeat with the other half of the apples.
- Mix both lots up well, serve warm or cooled.
- I prefer cooled, pile into the little oat biscuit cups and top with a little Greek yogurt (optional).