Gooseberry flapjack crumble

Gooseberry flapjack crumble

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • in stages
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal553
fat17g
saturates7g
carbs86g
sugars51g
fibre8g
protein10g
salt0.3g
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Ingredients

For the topping

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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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