Gooseberry flapjack crumble

Gooseberry flapjack crumble

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 40 mins Cook: 1 hr in stages


Serves 8
The addition of sweet apple tones down the sharpness of the green berries in this oaty baked pudding

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal553
  • fat17g
  • saturates7g
  • carbs86g
  • sugars51g
  • fibre8g
  • protein10g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 5 eating apples



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • zest 1 lemon, plus juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 100g golden caster sugar (use 1-2 tbsp less if using sweeter red gooseberries)
  • 2 tsp cornflour
  • 1kg gooseberry, topped and tailed



    The size of large grapes, but with a more spherical shape, gooseberries are related to the…

  • cream, vanilla ice cream or custard, to serve

For the topping

  • 100g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g demerara sugar
  • 175g jumbo oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 175g plain flour
  • 100g rolled oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 50g hazelnut, finely chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?