Gooseberry flapjack crumble

Gooseberry flapjack crumble

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Cooking time

Prep: 40 mins Cook: 1 hr in stages

Skill level

Easy

Servings

Serves 8

The addition of sweet apple tones down the sharpness of the green berries in this oaty baked pudding

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
553
protein
10g
carbs
86g
fat
17g
saturates
7g
fibre
8g
sugar
51g
salt
0.3g

Ingredients

  • 5 eating apples
  • zest 1 lemon, plus juice ½ lemon
  • 100g golden caster sugar (use 1-2 tbsp less if using sweeter red gooseberries)
  • 2 tsp cornflour
  • 1kg gooseberries, topped and tailed
  • cream, vanilla ice cream or custard, to serve

For the topping

  • 100g golden syrup
  • 100g butter
  • 100g demerara sugar
  • 175g jumbo oats
  • 175g plain flour
  • 100g rolled oats
  • 50g hazelnuts, finely chopped

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Method

  1. First, make the topping. Heat oven to 160C/140C fan/gas 3. Melt the syrup and butter together in a small saucepan. Mix the dry ingredients, tip into the melted butter mixture, and stir through well. Scatter over a baking sheet and cook for 20 mins until golden, then fork through, turning, and cook for 5 mins more until all sides are crisping. Can now be cooled and kept in an airtight container for up to 3 days, or frozen in a food bag.
  2. Peel, core and chunkily dice the apples – throwing them into a big saucepan with the lemon juice as you go, to stop them browning. Stir in the sugar and cornflour. Gently cook until the apple is softening, but still with a bit of bite in the centre – if the sauce gets too thick and sticky, throw in a few goosberries and a splash of water to loosen. Stir in the remaining gooseberries and the lemon zest for 1-2 mins more until they are softening slightly but not collapsing. Can be chilled for up to 24 hrs, or frozen for up to 3 months.
  3. Heat oven to 160C/140C fan/gas 3. Tip the fruit into a baking dish and scatter the crumble mix on top. Bake for 15-20 mins until piping hot through. Serve with runny cream, vanilla ice cream or custard.

Recipe from Good Food magazine, July 2013

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