Porridge Oats, Organic, Gluten-free

Method

1. To make the pastry crush, in a large mixing bowl, combine the flour, oats, ground almonds, coconut sugar, and salt.
2. Add the butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
3. Make a well in the centre and gradually add the cold water, mixing as you go. Add just enough water until the dough starts to come together, it should be soft but not sticky.
4. Turn the dough onto a lightly floured surface and knead gently for a few seconds to bring it together. Do not overwork it! Wrap the dough in cling film and chill in the fridge for 30 minutes.
5. For the oat topping, mix the oats, olive oil, honey, and coconut sugar in a small bowl and set aside.
6. Meanwhile, prepare the apple filling. Add your apples, sugar, lemon juice and zest, vanilla extract, and cinnamon to a bowl. Mix until combined.
7. Preheat your oven to 180°C.
8. Once the pastry has chilled, roll it out on a lightly floured surface into a large circle, roughly 30cm in diameter. Transfer the pastry to a lined baking tray.
9. Sprinkle the ground almonds over the centre, leaving a 3-5cm border around the edges.
10. Arrange the apple slices in a circular pattern on top of the almonds, keeping the border clear.
11. Fold the pastry edges up and over the apples, pleating gently as you go. Most of the apples should be exposed.
12. Brush the pastry with the beaten egg, then sprinkle generously with the oat topping.
13. Bake for 40–50 minutes, or until the crust is golden and the filling is bubbling and caramelised.
14. Remove from the oven and transfer to a cooling rack.
15. Slice and serve warm with greek yoghurt or crème fraîche.