Apple flapjack crumble

Apple flapjack crumble

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(110 ratings)

Prep: 20 mins Cook: 35 mins

Easy

Serves 6
Sweetening the apples with apricot jam and orange juice makes it twice as fruity and adding a little syrup to the oaty crumble makes great little chewy clusters

Nutrition and extra info

Nutrition: per serving

  • kcal447
  • fat16g
  • saturates9g
  • carbs75g
  • sugars45g
  • fibre6g
  • protein6g
  • salt0.33g
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Ingredients

  • 1.1kg eating apples, such as Coxes
    Apples

    Apple

    ap-pel

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

  • 3-4 tbsp apricot jam
  • juice 1 large orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the crumble

  • 140g porridge oats
  • 100g plain flour
  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g light muscovado sugar
  • 1 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

Method

  1. Heat oven to 190C/fan 170C/gas 5. Peel, core and thinly slice the apples and mix with the jam and orange juice. Spread evenly over a buttered 1.5-litre ovenproof dish, not too deep.

  2. Mix the oats, flour and cinnamon in a large bowl. Add the butter in small chunks and rub in gently. Stir in the sugar and rub in again. Drizzle over the syrup, mixing with a knife so it forms small clumps. Sprinkle evenly over the apples and bake for 30-35 mins until the juices from the apples start to bubble up. Cool for 10 mins, then serve with custard, cream or ice cream.

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Comments, questions and tips

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granty
1st Nov, 2012
5.05
Best ever crumble... Perfect with any fruit!
granty
1st Nov, 2012
5.05
Best ever crumble... Perfect with any fruit!
fulgencio
17th Oct, 2012
5.05
I made this tonight. I had to substitute the apricot jam with orange marmalade, the fresh orange juice with juice from a carton, the light muscovado sugar with demerara sugar - as that's all I had in the cupboard! I added about 2 tbsp of Pasas Moscatel (moscatel raisins) to the apples and WOW it is simply devine. OH loved it and I will certainly be making this again. I halved all the ingredients as there are only 2 of us but it still made loads. Served with cream naughty but nice.
thirdflooruk
16th Oct, 2012
4.05
With custard it's sickly... with double cream- heaven.
clairehughes079
5th Oct, 2012
5.05
Lovely! Topping is delicious. Have made this many times. The apples need to be cut very thinly. If following the cooking times the fruit will have a bit of bite. Cooking the apples for 10 to15 mins covered in the oven before adding the topping helps if you want softer fruit.
jbeilby
26th Sep, 2012
5.05
Yummy!!!
bassymum
16th Sep, 2012
5.05
Family favourite. I've made this several times now with different fruit fillings, depending on what is in the garden or freezer, and serve with hot custard. It is superb every time. Handy to make double the mixture and keep one portion in the freezer in a bag, next to a bag of prepared and frozen fruit filling. Easy then to defrost both and put in a dish in the oven at very short notice.
sarahkinz
11th Sep, 2012
Can I make this ahead and freeze?
buttons13
3rd Aug, 2012
really nice cake, i used marmalade instead of apricot jam and instead of golden syrup i melted some more marmalade but only a small amount and it works out fine. I also found it gives the crumble more flavor.
katcurnock
7th May, 2012
4.05
Mine is just in the oven, though I must have done something wrong as the texture of my crumble was basically a flapjack, there is no way i would have been able to 'sprinkle' it over the apples! I cut back on the amount of sugar in this too, as it seemed as though it would be over sweet. The proof will be in the tasting!

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