FIG, APRICOT & OAT CRUNCH

Ingredients

• 1 lemon
• 100g dried figs chopped
• 100g dried apricots chopped

50g plain  flour

• 1 tsp bicarbonate of soda
• 75g plain wholemeal flour
• 120g rolled oats
• 225g light muscovado sugar
• 175g melted butter

Topping:

• 1 tbsp Demerara sugar
• 1 tbsp rolled oats

Method
Preheat the oven to 190C .
Peel and squeeze lemon. 
Put peel and juice into a pan with figs and apricots and 200ml water. Boil for 15 mins until thick. 
Cool and remove peel.
Put the flour, oats, bicarbonate of soda, sugar and butter into pan. 
Heat but do not cook.
Layer in a tin - oat mix -fruit mix -oat mix.
Mix topping ingredients together and sprinkle on top.
Bake for 30 minutes.