Apple Flapjack Crumble made with Porridge Oats
1kg cooking apples
1tsb lemon juice
3-5 tbsp soft light brown sugar
Just Jenny’s Vanilla ice cream to serve or
Country Puddings Creamy Vanilla Custard
For the Crumble Topping:
200g cold butter, cut into small pieces
150g plain flour
150g J. Stringer Organic Porridge Oats
175g soft light brown sugar
Two of the county’s favourites combined, this apple flapjack crumble is a perfect pudding for when you want a little sweet treat! The oats are from shop favourites, J Stringer & Sons, who have been supplying Fodder with quality porridge oats from their organic farm in the Yorkshire Wolds since we opened the doors on our Harrogate farm shop, for more on these versatile oats, read this blog post.
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Heat the oven to 190°C/fan 170°C/gas 5. First, make the topping. Using fingertips, rub together the butter, flour, oats and sugar in a large bowl until you have a rough crumble mix and set aside.
Peel, core and chop the apples into 3cm chunks, then mix through the lemon juice and sugar. Put a saucepan over a medium heat and melt the 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 Just Jenny’s ice-cream or creamy vanilla custard.