Gooseberry Flapjack Crumble Recipes

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.

GOOSEBERRY CRUMBLE

Steps:

• Preheat the oven to 180C/fan 160C/gas 4.Toss the gooseberries with the caster sugar, spread in the bottom of a medium ovenproof baking dish with 2 tbsp water.
• To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.
• Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 45-50 minutes until top is pale golden and crunchy and the gooseberries bubbling. You can also give the crumble a quick flash under a hot grill to give the top an extra browning if you like.

GOOSEBERRY-RASPBERRY CRUMBLES

Steps:

• Filling: Preheat oven to 375 degrees with rack in upper third.
• In a medium bowl, toss both berries with granulated sugar, cornstarch, vanilla, and salt.
• Topping: In a separate bowl, whisk together flour, brown sugar, salt, and nutmeg. Using a fork, stir in butter until incorporated. Topping can be refrigerated in an airtight container up to 1 week.
• Divide berry mixture evenly among eight 3-ounce baking dishes (about 3 1/2 by 1 1/4 inches each). Sprinkle each with 3 tablespoons topping. Place dishes on a parchment-lined baking sheet.
• Bake until fruit is bubbling all over and topping is golden brown, about 35 minutes. Transfer sheet to a wire rack; let cool completely. Serve with ice cream, if desired.

GOOSEBERRY FLAPJACK CRUMBLE

Steps:

• 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.
• 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.
• 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.