Flapjack Apple Crumble Recipes

RHUBARB AND APPLE FLAPJACK CRUMBLE

Steps:

• Preheat the oven to 190°C/fan170°C/gas 5. First, make the topping. Using your fingertips, rub together the butter, flour, oats and sugar in a large bowl until you have a rough crumble mix. Set this aside.
• Chop the rhubarb into 3cm lengths and put in a large bowl. Peel, core and chop the apples into 3cm chunks, then add these to the rhubarb. Quickly mix through the lemon juice and the sugar.
• Put a saucepan over a medium heat and melt the 15g butter. Add the fruit to the pan and cook gently for 5 minutes, stirring occasionally.
• Transfer the fruit to a 3 litre baking dish, then tumble the crumble mixture on top: don't pack it down. Put the dish on the middle rack of the oven and bake for 40 minutes or until the crumble is golden on top and the fruit is soft and bubbling underneath.
• Serve warm from the oven with cold cream or generous scoops of vanilla ice cream.

FLAPJACK APPLE CRUMBLE

Steps:

• Preheat oven to 180°C (160°C fan) mark 4. To make the apple mixture, heat the butter, jam and cinnamon until the butter and jam melts together. Set aside.
• Next peel, core and chop the apples into bite-sized pieces. Add to the jam mixture, then cook, covered, for about 5min (stirring occasionally) until the apples are fairly soft. Mix in the lemon zest and tip into a rough 1.5 litre (22/3 pint) ovenproof serving dish.
• Next make the topping. Measure the golden syrup into the empty pan then add the demerara sugar and butter. Heat gently, stirring, until the sugar dissolves. Take pan off the heat and stir in the oats and flour. Spoon on to the apple mixture, leaving it fairly clumpy.
• Bake for about 20-25min or until golden. Serve immediately with vanilla ice cream or custard.

APPLE FLAPJACK CRUMBLE

Steps:

• 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.
• 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.

FLAPJACK APPLE CRUMBLE

Steps:

• Preheat the oven to 150C/130C Fan/Gas 2.
• For the crumble topping, spread the oats on a large baking tray and bake for 10-15 minutes, stirring once, until they are toasted and golden in colour. Once toasted, put the oats into a bowl and add the lemon zest. Leave the oven on.
• Melt the butter, sugar and syrup in a saucepan over a medium heat until the sugar has dissolved. Pour over the oats, give it a good mix and set aside.
• Put the apples, butter, cinnamon, 1 tablespoon of sugar and the lemon juice into a pan. Cook for about 10 minutes on a medium heat, until the apples have softened slightly. Stir in the cornflour and raisins, then tip the mixture into a 25cm/10in square or round ovenproof baking dish. Top with the flapjack mix in an even layer. Bake on the middle shelf of the oven for 40-45 minutes.
• Meanwhile, for the custard put the milk and vanilla into a pan and bring to the boil, then turn down to a gentle simmer. Put the egg yolks, sugar and cornflour into a bowl and whisk until the mixture is light. Slowly add the warm milk in a steady stream, whisking all the time. Once all the milk is added, pour it back into the pan over a medium heat and stir gently with a spoon till the mixture thickens.
• Pour straight into a serving jug and, if there is a wait, cover with cling film, making sure the film touches the top of the custard. Unless of course you enjoy the skin, in which case by all means leave it exposed. Serve the crumble with the custard alongside.

HONEY APPLE CRUMBLE FLAPJACKS (GLUTEN FREE, REFINED SUGAR FREE)

Steps:

• Place the dried, pitted dates into the bowl of a food processor and add the 100ml boiling water. Leave to soak for around 5 minutes while you gather the other ingredients and prepare the apples
• Peel and core the apples then slice them into small pieces and place them in a small saucepan along with the water. Cook with the lid on, over a medium/high heat for 5-10 minutes until they form a thick paste.
• Meanwhile, once the dates have been soaking for around 5 minutes add the honey (or maple syrup) and softened butter (or coconut oil).
• Switch the food processor on and blitz until a smooth paste forms
• Add the flour and blitz once more until combined before adding the oats and stirring them gently through. Depending on your machine you may want to do this by tipping the date and flour mixture into a separate bowl then adding the oats.
• Once cooked, add the raisins or other fruit to the apple mixture along with the cinnamon, stir well and set aside
• Now tip 2/3 of the flapjack mixture into the bottom of your baking tin (if it's non-stick you shouldn't need to grease it but you can rub a little butter or oil around the bottom and sides if you're not sure) and press firmly and evenly into the tin
• Top with the apple mixture and then, using your fingers, scatter chunks loosely over the top of the apple mix and gently press down.
• Place in a pre-heated oven at 200 degrees C/ 180 degree fan/ 392 F/ Gas Mark 6 and bake for around 25 minutes
• Leave to cool before cutting into 12 pieces

EASY APPLE FLAPJACKS

Steps:

• Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line a 20cm square baking tin with baking paper.
• Place the chopped Bramley apples into a saucepan with 2 tablespoons of caster sugar and 1 teaspoon of water. Cook on a low heat for 4-5 minutes, stirring often, until the apple starts to soften. Set aside.
• In another saucepan, melt the butter, sugars and syrup on a low heat for a few minutes.
• Stir in the oats and cinnamon.
• Press half the mixture into a lined baking tin and press down firmly with the back of a spoon.
• Spread over the apples, pressing them down lightly with your hand or a spoon.
• Top the apples with the other half of the flapjack mixture, firmly press it down with the back of spoon and bake in the oven for 25-30 minutes.
• Score into bars lightly then allow to cool completely in the tin. I often place the tin in the fridge for an hour to help the flapjack set.

SUMMER FRUITS WITH FLAPJACK-STYLE CRUMBLE

Steps:

• Preheat the oven to 180°C, gas mark 4. Tip the frozen summer fruits into a baking dish with a capacity of about 1½ litres. (There is no need to thaw the fruits before baking.) Sprinkle with the sugar. Melt the butter with the syrup in a medium pan and stir in the oats. Spread the mixture over the fruits and bake for about 25 minutes until the oaty topping is pale golden and beginning to crisp. Serve warm topped with scoops of ice cream.

APPLE FLAPJACK

Steps:

• Preheat oven to Gas 4, 180ºC, fan160°C. Oil and line base of a 20x30cm (8x12in) cake tin with baking parchment.
• Melt butter, caster sugar and golden syrup together in a pan, stirring until sugar has dissolved. Remove from heat and stir in oats and apples.
• Spread mixture in tin and bake for 20-25 minutes. Cut into 12-14 bars; allow to cool before turning out of the tin.

SPICED APPLE & FLAPJACK CRUMBLE

Steps:

• 1. Preheat the oven to 200ºC, gas mark 6 and grease a 30x25cm ovenproof baking dish. Mix the apples with the sugar, cinnamon and nutmeg, then spoon into the dish. 2. To make the crumble, put the flour in a large bowl and stir through the sugar. Add the diced butter and use your fingertips to rub it into the flour and sugar, until you have a coarse breadcrumb-like mixture. Add the porridge oats, cinnamon and maple syrup and mix through with a table knife. Alternatively, add everything to a blender and pulse until roughly mixed - just don't overblend it or it will end up as one big lump. 3. Scatter the crumble mixture evenly over the apples and bake for 30-35 minutes, until piping hot throughout and golden on top. Serve with ice cream or custard, if liked.