FIG, APRICOT & OAT CRUNCH

Ingredients
1 lemon
4oz/100g dried figs chopped
4oz/100g dried apricots chopped
2oz/50g plain sifted flour
1 tsp bicarbonate of soda

3oz/75g plain wholemeal flour
5oz/120g rolled oats
9oz/225g light muscovado sugar
7oz/175g melted margarine

Topping:
1 tbsp Demerara sugar
1 tbsp rolled oats

Method
Preheat the oven toGas Mark 5/190C .Peel and squeeze lemon.  Put strips and juice into pan with figs and apricots and 200ml water. Boil for 15 mins until thick.  Cool, remove peel.
Put flours, oats, soda and sugar and margarine into pan.  Melt, but do not cook.
Layer in a 9” tin - oat mix -fruit mix -oat mix.
Mix topping ingredients together and sprinkle on top.
Bake for 30 minutes.