6 oz shortcrust pastry
4 oz margarine
4 oz raw sugar
6 oz rolled oats
2 large Bramley apples
1 tsp cinnamon
1 dessertspoon sugar

Melt the marg in a saucepan, stir in the sugar and oats, and blend thoroughly. Line an 8″ x 12″ baking tray with the pastry. Peel and slice, or grate, the apples, and spread evenly over the pastry base. Sprinkle with spice and sugar, and cover with the oat mixture. Press evenly into tray.

Bake at Mk 6/400°F/200°C above the centre of the oven, for 20 – 30 minutes, until golden. Remove from tin if you can; cool, and cut into bars.