Name: Gooseberry flapjack crumble
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 8
Cuisine: British
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 gooseberry topped and tailed; cream, vanilla ice cream or custard to serve; 100g golden syrup; 100g butter; 100g demerara sugar; 175g jumbo oats; 175g plain flour; 100g rolled oats; 50g hazelnut finely chopped

Home
Recipes
Gooseberry flapjack crumble

Gooseberry flapjack crumble

Sarah Cook

Save recipe

Serves 8

Easy

Prep: 40 mins

Cook: 1 hr

in stages

A star rating of 5 out of 5.3 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Homemade custard

A star rating of 4.6 out of 5.216 ratings

Honeycomb ice cream

A star rating of 4.8 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

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 gooseberry

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 hazelnut

finely chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal553
fat17g
saturates7g
carbs86g
sugars51g
fibre8g
protein10g
salt0.3g

Method

step 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.
step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now