Apple and Raisin Flapjack Crumble

One way of combining two favourite puddings is to make a flapjack top for a crumble, instead of the usual sand/concrete mixture.   The apple bubbled up deliciously at the edges, while the lovely chewy flapjack top was the perfect antidote to a miserable winter lunchtime.  This is such a simple recipe, you must try it.... here I used apple and raisin as the crumble base, but the choice is yours.  Try to get the balance of sweet and sour right - you don't want a penitentially sour fruit base underneath all that lovely flapjack!

Apple and Raisin Flapjack Crumble

Apple and Raisin Flapjack Crumble

Fruit:

4-5 large cooking apples

brown sugar to taste

good handful of raisins

Flapjack Crumble:

6oz butter

6oz brown sugar

2tbs golden syrup

9oz whole jumbo oats

1oz plain flour (you could omit this for gluten-free crumble)

Preheat the oven to 180deg C, then peel and core the apples, then cut into chunks.  Put into a saucepan with a little water and simmer gently until the apples start to get fluffy at the edges but don’t lose their shape.     Add the sugar and raisins pour this into an 8” square (or equivalent) baking/pie dish.      

Melt the butter, sugar and syrup together, then add the oats and flour (if using).  Stir well and then pour it all over the top of the fruit.    Bake for about 20-25 minutes until the top is lightly browned and starting to bubble. 

Serve with lashings of custard:

Egg Custard

This quantity makes half a pint (approx 300ml)

2 egg yolks

1oz/25g caster sugar

10floz/300ml  double cream mixed with milk (for the best result)

½ tsp cornflour

vanilla – either a few drops of liquid, or some of the paste inside a pod

Mix the yolks, sugar, cornflour and vanilla, using a small whisk.   In a milk pan (preferably non-stick), warm the cream/milk to blood heat.  Pour this mixture onto the yolk mix, whisking gently until it is all incorporated.  Pour the entire mixture back into the pan and heat it.  Change over to a wooden spoon, and stir the custard lovingly until it thickens and coats the back of the spoon.  If it splits and goes grainy, pour instantly into a cold bowl, add more cream/milk, and whisk hard.   You may be lucky!