Updated: Aug 5, 2019
Preparation: 20 mins
Baking: 25 mins
2 eating apples
175g (6oz) butter
175g (6oz) light soft brown sugar
2tbsp agave syrup
1/2 tsp ground cinnamon
50g (2oz) raisins
225g (8oz) porridge oats
2 tbsp sunflower seeds (optional)
18x27cm (7x11 inches) tin
1 wooden spoon
Preheat the oven to 160˚C (gas mark 3)
Lightly grease the tin and line with grease-proof paper
Peel and core the apples, cut into small chunks.
Place the apples in a saucepan with 25g (1oz) of the butter.
Cook over low heat for 10min, stirring occasionally until the apples are soft.
Add remainder of butter with the sugar, syrup, cinnamon and raisins into the pan.
Heat butter gently until melted, then remove from heat.
Stir in the oats (and seeds if being used).
Spoon mixture into the tin and smooth out with the back of the spoon.
Place the tin on the middle shelve of the oven and bake for 25min.
When dark golden brown and soft to touch, remove from the oven and leave to cool in the tin for 10min before cutting into 12 pieces.