200 gm(2¼ cups) rolled oats75 gmhoney40 gmunsalted butter, melted40 gmbrown sugar3dried dates, thinly sliced8roasted almonds, coarsely chopped200 gmcaster sugar20 mlwhisky3 tspsoy sauce, or to taste6Granny Smith apples, coarsely chopped into bite-sized piecesTo serve:double cream
Preheat oven to 160C. Combine oats, honey, butter, brown sugar, dates and almonds in a bowl, mix well and bake on an oven tray lined with baking paper until golden (20 minutes).
Meanwhile, heat a large frying pan over medium-high heat, scatter sugar over and cook until a light caramel forms (4-5 minutes), add 200ml water (be careful as hot caramel will spit) and stir until dissolved (2-3 minutes), add whisky and soy, stir to combine, add apple, stir to coat well and simmer until apple softens (3-6 minutes). Divide apple mixture among six 300ml ovenproof bowls and keep warm.
Spoon almond topping over apple mixture and serve with double cream.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.