Gooseberry flapjack crumble

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

  • Prep:40 mins
    Cook:1 hrs
    in stages
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 553
  • fat 17g
  • saturates 7g
  • carbs 86g
  • sugars 51g
  • fibre 8g
  • protein 10g
  • salt 0.3g


  • 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 gooseberries, 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 hazelnuts, finely chopped


  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.

  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.

  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.

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