Blackberry and apple flapjack crumble
A great flapjack recipe for your school menu. Meeting the 50% Fruit target from the School Food Plan this flapjack crumble will add some extra fruits to your lunch menu.
Desserts
Ingredients
Blackberry and apple flapjack crumble
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€0.0
For the crumble:
Stork 2kg
/g
21.0 g
0%
Caster sugar
/g
10.0 g
0%
Plain flour
/g
45.0 g
0%
For the flapjack:
Stork 2kg
/g
56.0 g
0%
Golden syrup
/g
150.0 g
0%
Whole rolled oats
/g
180.0 g
0%
Caster sugar
/g
45.0 g
0%
Blackberry and Apple compote:
Apples canned in juice
/g
450.0 g
0%
Blackberries
/g
200.0 g
0%
/
For the crumble:
-
Stork 2kg 21.0 g
-
Caster sugar 10.0 g
-
Plain flour 45.0 g
For the flapjack:
-
Stork 2kg 56.0 g
-
Golden syrup 150.0 g
-
Whole rolled oats 180.0 g
-
Caster sugar 45.0 g
Blackberry and Apple compote:
-
Apples canned in juice 450.0 g
-
Blackberries 200.0 g
Preparation
-
Advance preparation:
- Preheat the oven to 180°C.
- Line the baking tray with greaseproof paper.
-
For the crumble:
- Place the STORK, plain flour and caster sugar in a bowl and mix together until a fine breadcrumb texture is formed.
- Reserve until later.
-
For the flapjack:
- Melt the STORK and golden syrup together over a low heat until both have melted.
- Place the oats and caster sugar in a bowl and pout over the STORK and golden syrup mixture and combine with the oats.
- Place the mixture in the lined baking tray and spread evenly across the base.
- Bake for 10 min. then remove from the oven.
-
Blackberry and Apple compote:
- Roughly chop the apple pieces and place in a pan along with the blackberries on a low heat.
- Cook until the black berries start to breakdown.
- Remove from the heat allow to cool.
-
To assemble and cook:
- Take the part baked flapjack and put the blackberry and apple compote on top and spread evenly.
- Sprinkle over the crumble mixture.
- Bake in the oven for 12 min. or until the crumble top is golden brown.
-
To serve:
- Cut the flapjack into 40g portions and serve.
