Apple Crisp

Apple Crisp


A classic simple dish of apples with a crumbly topping baked in the oven until the apple juices are bubbling and the topping is crisp. Serve with vanilla ice cream or whipped cream. Delicious.


Apple Crisp
Prepares: 4 servings
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the apples
  • 450g (1 lb) apples (3 medium)
  • 70g (2½ oz) granulated/white sugar (⅓ cup)

  • For the topping
  • 55g (2 oz) flour, sifted (⅓ cup)
  • 55g (2 oz) porridge oats/rolled oats (⅔ cup)
  • 70g (2½ oz) light muscovado/soft brown sugar (⅓ cup)
  • pinch salt
  • 55g (2 oz) butter, melted (¼ cup, or ½ stick)

  • You will also need a 2 pint ovenproof dish measuring 25 × 15cm (9 × 6 inches)

  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5)

  3. Peel and core the apples. Slice them fairly thinly and place in a bowl with the sugar. Toss together and then spread over the base of the ovenproof dish.

  4. Mix together the first four ingredients of the topping. Pour the butter over the top and mix in until the mixture has become crumbly. Sprinkle evenly over the apples.

  5. Bake for 30 minutes or until the apples are tender and the juices are bubbling around the edge.

  6. Best served with ice cream or whipped cream.


Apple and Sultana Crumble

Apple and Sultana Crumble


Apple crumble – a very classic dish. The first dessert I ever made. Here sultanas are added to the apples to make it a little more interesting and also giving it more flavour. Using oats as well as flour for the crumble topping reduces its sweetness too. A very tasty crumble.


Apple and Sultana Crumble
Prepares: 4–6 servings
  • Preparation time: 25 minutes
  • Cooking time: 55 minutes

  • Ingredients
  • 900g (2 lb) Bramley apples/cooking apples (about 5 or 6)
  • 115g (4 oz) sultanas (¾ cup)
  • 55g (2 oz) granulated sugar (¼ cup)
  • 1 tsp mixed spice/pumpkin pie spice
  • ½ lemon

  • For the topping
  • 85g (3 oz) plain/all-purpose flour (⅔ cup)
  • 85g (3 oz) porridge oats/rolled oats (1 cup)
  • 85g (3 oz) chilled butter, cubed (⅜ cup, or ¾ stick)
  • 2 tbsp granulated sugar

  • You will also need an ovenproof dish and a baking tray/sheet for this recipe.

  1. Method
  2. Preheat the oven to 190°C (375°F) (gas 5).

  3. Peel, core and slice the apples. Put them in a large bowl along with the sultanas, sugar, and spice. Toss to mix. Now tip into the ovenproof dish and even out the top.

  4. Squeeze the juice from the half-lemon and sprinkle over the fruit. Then put to one side while making the topping.

  5. For the topping
  6. Sift the flour into a bowl and mix in the oats. Now rub in the butter. Next mix in the sugar. Spoon over the fruit and lightly press down.

  7. Put the dish on the baking tray/sheet and bake in the oven for 15 minutes. Reduce the oven temperature to 170°C (350°F) (gas 5) and bake for a further 30–40 minutes until the top is starting to brown and the juices are bubbling around the edge.

  8. Note
  9. This is good served hot with custard.


Strawberry Crisp

Strawberry Crisp


Sliced strawberries are tossed in sugar and covered with buttery oats and brown sugar … then baked until the top is crisp. Serve it warm with lashings of cream or a scoop or two of ice cream.


Strawberry Crisp
Prepares: 4 servings
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the strawberries
  • 1 quart container, 675g (1½ lb) strawberries, thickly sliced (4 cups)
  • 2 tbsp caster/white sugar

  • For the topping
  • 115g (4 oz) wholemeal/wholewheat flour (¾ cup + 1 tbsp)
  • 85g (3 oz) porridge oats/rolled oats (1 cup)
  • 85g (3 oz) light brown sugar (⅓ cup)
  • ¼ tsp bicarbonate of soda/baking soda
  • 115g (4 oz) butter, chilled and cut into small cubes (½ cup, or 1 stick)

  • You will also need a 2 pint ovenproof dish measuring 23 x 15 cm (9 x 6 inches)

  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)
  3. For the strawberries
  4. Place the sliced strawberries in a bowl and toss with the sugar to coat. Leave on one side while preparing the topping.

  5. For the topping
  6. In a large bowl combine the flour, oats, brown sugar, and bicarbonate of soda/baking soda. Rub in the butter until a crumbly mixture is reached.

  7. For baking
  8. Tip the strawberries into the ovenproof dish, spreading out evenly, and spooning over the juice.

  9. Cover with the crumbly mixture.

  10. Bake in the oven for 30 minutes, until the top is crisp and the strawberry juices are bubbling.

  11. Serve warm with cream or ice cream.

  12. Tip: This recipe also works well with frozen strawberries.

Updated: June 10, 2018

Tea Break Cookies

Tea Break Cookies


These are the most delectable cookies ever. An oatmeal cookie with sultanas and finely chopped pecans, decorated with chocolate swirls. A firm family favourite.


Tea Break Cookies
Prepares: About 20 cookies
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 115g (4 oz) butter, softened (½ cup, or 1 stick), plus extra to grease
  • 115g (4 oz) light muscovado sugar/soft, light brown sugar (½ cup)
  • 55g (2 oz) golden syrup* (¼ cup)
  • 130g (4½ oz) plain flour/cake and pastry (1 cup)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • 100g (3½ oz) jumbo porridge oats/large rolled oats (1¼ cups)
  • 1 tsp ground cinnamon (optional)
  • 85g/3 oz sultanas (½ cup + 1 tbsp)
  • 85g/3 oz pecan halves, roughly chopped (⅔ cup)

  • * Golden syrup isn’t readily available in North America. There are some supermarkets that sell it in Canada. Otherwise, I manage to get it in the small British stores that are around. The closest alternative would be runny honey. It is not quite as stiff as golden syrup, but close, and it does have some flavour too.

  • To decorate
  • 40g (1½ oz) plain/semi-sweet chocolate (6 pieces)

  • Equipment
  • 2 large baking trays/cookie sheets, lightly greased

  1. Method
  2. Preheat oven to 170°C (340°F) (gas 3)

  3. Cream the butter and sugar in a large mixing bowl.

  4. Separately, stir in the golden syrup and egg until combined.

  5. Fold in the flour, cinnamon and oats.

  6. Finally, gently fold through the sultanas and nuts.

  7. Put tablespoonfuls of the mixture onto the baking trays. spacing them well apart, and bake for 12–15 minutes until golden. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.

  8. Meanwhile, melt the chocolate in a bowl over a pan of just simmering water. Do not let the bowl touch the water. Once melted, set to one side to cool a little, about 10 minutes.

  9. Once the cookies have become cold, drizzle over the chocolate. This can be done either by using a spoon or by piping (use a piping bag with a small, plain nozzle). Leave the chocolate to set before storing in an airtight container.

Updated: April 6, 2017

Oatmeal Raisin Cookies

Chunky Oatmeal Raisin Cookies


A delicious soft cookie with oats and raisins that will have you coming back for more.


Oatmeal Raisin Cookies
Prepares: 48 6.5cm/2½ inch cookies
  • Preparation time: 15 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • 170g (6 oz) butter (¾ cup, or 1½ sticks)
  • 170g (6 oz) light muscovado sugar/soft light brown sugar (¾ cup + 2 tbsp)
  • 85g (3 oz) granulated/white sugar (⅓ cup + 1½ tbsp)
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • 225g (8 oz) plain/all-purpose flour (1½ cups + 1 tbsp)
  • 1 tsp bicarbonate of soda/baking soda
  • 300g (11 oz) quick porridge oats/rolled oats (4¾ cups)
  • 85g (3 oz) raisins (½ cup + 1 tbsp)

  • Equipment
  • 3 large baking trays/cookie sheets

  1. Method
  2. Preheat oven to 180°C (350°F) (gas 4).

  3. In a large mixing bowl, beat together the butter and sugars until creamy.

  4. Then beat in the eggs and vanilla essence/extract until the mixture is smooth.

  5. Sift the flour and bicarbonate of soda/baking soda and fold into the mixture. Then stir in the oats and raisins until the raisins are evenly distributed. The dough will be quite stiff.

  6. Spoon rounded tablespoons of the dough onto the baking sheets, spaced well apart. The dough should make 4 dozen cookies. This may need to be done in two batches. Just make sure the baking trays/cookie sheets are allowed to cool before spooning the remaining batch of dough mixture onto them.

  7. Bake for 10–12 minutes or until light golden brown.

  8. Cool for 1 minute on the tray and then remove to a wire rack to cool completely. Store in an airtight container.

Updated: November 4, 2017

Chocolate Oaties

Chocolate Oaties


A cookie with a delicious texture using oats and a coating of chocolate to make it just that little bit special. A real favourite in our home.


Chocolate Oaties
Prepares: 16 cookies
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 115g (4 oz) butter (½ cup, or 1 stick)
  • 115g (4 oz) self-raising flour/self-rising flour (⅔ cup + 2 tbsp)
  • 115g (4 oz) light brown soft sugar (½ cup + 1 tbsp)
  • 115g (4 oz) porridge oats/rolled oats (1¾ cups)
  • ½ tsp bicarbonate soda/baking soda
  • 1 tbsp golden syrup
  • 115g (4 oz) plain chocolate/semi-sweet chocolate (16 pieces)

  • Equipment
  • 2 baking trays lined with parchment paper

  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)

  3. Melt the butter and syrup in a small pan and set to one side while mixing the dry ingredients.

  4. Mix the flour, sugar, oats and soda together in a large bowl. Then stir in the melted butter and syrup.

  5. Divide the mixture into 16 even portions. Roll each portion into a ball and place on the baking sheets spacing well apart. Flatten down a little.

  6. Bake for 15–18 minutes until just golden. Leave on the trays for a couple of minutes and then transfer to wire racks to cool.

  7. Meanwhile, break the chocolate into pieces and place in a heatproof bowl set over a pan of just simmering water to melt. Leave to cool for 5 minutes.

  8. The biscuits should now have cooled completely. Using a pastry brush, thickly paint the chocolate over half of each biscuit, coating both the top and bottom. Return the biscuits to the wire racks to allow the chocolate to set.

Updated: October 24, 2017