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

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.



  1. Advance preparation:

    • Preheat the oven to 180°C.
    • Line the baking tray with greaseproof paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. To serve:

    • Cut the flapjack into 40g portions and serve.
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