The Australian Women’s Weekly Food

Scrumptious autumn desserts



80g butter, chilled, chopped
¾ cup (180ml) apple juice
¼ cup (55g) brown sugar
1 vanilla bean, halved lengthways, seeds scraped
4 small (500g) granny smith apples peeled, quartered
1 cup (120g) almond meal (ground almonds)
½ cup (70g) instant oats
2 tablespoons white chia seeds
½ teaspoon ground allspice
double cream, to serve

1 Preheat oven to 180°C/160°C fan. Line a baking tray with baking paper.

2 Combine 30g of the butter with the apple juice, brown sugar and vanilla bean in a medium frying pan and stir to combine. Add the apples and cover with a round of baking paper; cook, over medium heat, turning occasionally, until caramelised (10-15 minutes), adding more apple juice if necessary. Remove from the heat.

Meanwhile, combine the almond meal, oats, chia seeds and allspice in a bowl. Add the remaining butter to the mix, working

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