Ingredients
- ½ cup rolled oats
- ½ cup pecans, chopped
- ½ cup shredded coconut
- ½ cup brown sugar
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 8 Granny Smith apples, peeled and cored
- 2 Tbsp unsalted butter
- ¼ cup honey
- 2 punnets raspberries
- 2 Tbsp truffle honey
- double cream to serve
Instructions
1 Combine the oats, pecans and coconut in a pan and set over a moderate heat. Cook for 3 minutes, until toasted, then mix in the brown sugar and spices. Set aside.
2 Slice the apples finely, then mix with the butter and honey in a skillet. Cook for 5 minutes, until softened, then top with the oat mixture. Top with raspberries, drizzle with truffle honey, then serve with double cream.