Blackberry and Hazelnut Crumble Flapjack

• unsalted butter↗225g g

  plus extra for greasing

• spelt flour↗225g g
• baking powder↗1 ½ tsp tsp
• rolled oats↗225g g
• soft light brown sugar↗225g g
• pomegranate molasses↗2 tbsp tbsp
• chopped hazelnuts60g g
• blackberries↗200g g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Grease a 20 cm square baking tin with butter and line it with parchment paper. Mix the flour, baking powder and rolled oats in a large bowl. Set aside.

2. 2

   Melt the butter, sugar and pomegranate molasses in a saucepan over medium‑low heat, stirring for a few minutes until dissolved. Remove from heat and pour into the dry ingredients, then mix.

3. 3

   Spread half of the crumb mixture into the prepared tin, pressing it into an even layer and ensuring the surface is smooth.

4. 4

   Sprinkle the hazelnuts and blackberries, then spread the remaining crumb mixture – no need to level it heavily. Bake for 30 minutes until golden, then let cool in the tin for 10 minutes. Cut into squares for serving. Store in an airtight container for up to five days.