Gooseberry flapjack crumble

• eating apples5
• zest 1 lemon

  plus juice ½ lemon

• golden caster sugar↗100g g

  (use 1-2 tbsp less if using sweeter red gooseberries)

• cornflour↗2 tsp tsp
• gooseberry↗1kg g

  topped and tailed

• cream, vanilla ice cream or custard↗

  to serve

• golden syrup↗100g g
• butter↗100g g
• demerara sugar↗100g g
• jumbo oats↗175g g
• plain flour↗175g g
• rolled oats↗100g g
• hazelnut↗50g g

  finely chopped

Step-by-step instructions

1. 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. 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. 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.