GOOSEBERRY FLAPJACK CRUMBLE

Gooseberry flapjack crumble image

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

Provided by Sarah Cook

Categories Dessert

Time 1h40m

Number Of Ingredients 13

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

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.

Nutrition Facts : Calories 553 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 51 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium