The Apple Diaries 2015 - Apple Flapjack Crumble

Another appley pudding this week, using a recipe that has (sort of) already appeared on this blog, although in a slightly different guise.  I have to admit that I am not a huge fan of fruit crumble as a pudding.  I don't dislike it of course (who could?!) but it's not something I'd necessarily choose.

This version of 'crumble' however would be top of my list of fruit-based puddings - Flapjack crumble!  I have made this many many times now using various fruit, but never I realised with just apples.  I was going to lunch with a friend and said I'd bring pudding so thought I'd give the apple version a try.

I gently stewed the chunks of apple with a tablespoon of sugar (use more or less according to taste/amount of apples) until just beginning to soften, then put them into a dish ready for their topping.  I couldn't tell you how many I used, just keep peeling and chopping until it looks right to you.

I then preheated the oven to 180°C/350°F/Gas Mark 4.

Here's how you make the flapjack:

150g (5½oz) butter
175g (6oz) demerara sugar
100g (3½oz) porridge oats
125g (4½oz) self-raising flour
2 tbsp golden syrup
5 tbsp double cream

In a bowl, mix together the oats, sugar and flour. Melt the butter in a saucepan. Now add the golden syrup and cream and mix well. Tip onto the oat mixture and stir together. (Note:  I had no cream in the house so didn't add any, but you could pop a little milk in if you thought it needed more liquid).  Spoon on top of the fruit, level out in a thin even layer about 1cm (½in) thick – try not to make it any thicker, or it may not cook through. Put in the oven and bake for 40–45 minutes, or until set and golden brown.   The recipe says 'spoon' onto the fruit, but I find it easier to use my hands - take pieces of the mixture and flatten them between your palms, then place them onto the fruit.  You can 'jigsaw' them together to cover the apples pretty easily.







Leave to stand for 10 minutes before eating so the top can set a little (this also prevents you from burning your tongue). Cream or vanilla ice cream are the obvious partners in crime.

I only thought to take a photo when there was this tiny amount left, but you can see the knobbly flapjack topping, slightly chewy underneath but crunchy on top.  Delicious.

Savoury Flapjacks

Did you read the title of this post and think 'YUK'?  I have to admit that I did when I saw a recipe for them in a book recently.  When I think of flapjacks I think of sweet, chewy, syrupy, oaty treats...  but a savoury version?!  Just wrong.

Well I can only urge you to put your prejudices aside and read on. 

These flapjacks might better be called 'Cheesy Flapjacks' (does that sound any more appetising?!) and the recipe is taken from the brilliant 'Baby Led Weaning Cookbook' by Gill Rapley.  I tend to make a half-sized batch of these, but as Ted is beginning to eat more and more (and I love to snack on them too) I think I'll start making the full amount.  They are really useful portable snacks for babies, but if you don't have children to feed then please don't ignore this recipe, they're delicious for all ages!

Savoury Flapjacks

100g butter ( preferably unsalted if cooking for young children)
300g porridge oats
350g grated cheese (I usually use mature cheddar, but used 50% red leicester in my most recent batch which gave them an attractive orangey colour)
2 beaten eggs
200-300g of one of any of the following (grated): carrot, courgette red onion, sweet potato, swede or parsnip (the veg is an optional addition, but I usually grate in whatever veg I have in the fridge, just to make them extra-nutritious).

Preheat oven to 180 and lightly grease a Swiss roll tin (for a half-batch I use my 20x20cm silicon pan).

Melt butter in a pan over a low heat. Take off the heat and combine all ingredients in the pan, mixing well.

Press down into the tin using the back of a spoon or fork. Bake for 20 minutes until golden brown (I usually find they need an extra 5-10 minutes, but that might just be my oven, or my own personal preference).

Allow to cool for 5 minutes then cut into slices and turn out onto a wire rack (although if I've cooked mine in a silicon tray I let them cool in that before turning them out onto a wooden board and cutting them into slices).

And my harshest food critic?  He approves!  Success.

Plum and Ginger Flapjack Crumble

I've never had much success making flapjack.  Although perhaps that's because I've only tried once.  I think I used Nigella's recipe from Domestic Goddess, and remember being distinctly underwhelmed by the result.  I don't know why I haven't tried again, perhaps with another recipe, because I think a good flapjack is hard to beat.  For me they have to be chewy and soft; just holding together, but not hard and crunchy.  Flapjack nirvana!

Well now I have managed to make the perfect flapjack, and even better it's part of a luscious Autumnal pudding. 

I stumbled upon this recipe in the Sunday Times magazine several weeks ago.  It's by Lucas Hollweg, who I believe has a new cookbook out.  I've never been a huge fan of a traditional crumble topping, but the idea of a flapjack crumble sounded wonderful to me, so when I saw plums for sale on Salisbury Market I knew I had to try.

I followed the recipe to the letter and the result was simply delicious - squidgy soft flapjack with the gingery fruit bubbling through.  It was fabulous hot, but I couldn't stop myself taking a teaspoon to the fridge throughout the following day to nibble away at it cold! 

I've since made the same topping to go on a base of gingery stewed rhubarb, and can report that it was similarly successful.

I think this is a recipe that I'll be using time and time again. 

Lucas Hollweg's Plum and Ginger Flapjack Crumble

Serves 6 (generously)

750g (1lb 10oz) plums, halved, stones removed
2 balls of stem ginger, roughly chopped, plus 2 tbsp of syrup from the jar
¼ tsp ground cinnamon
150g (5½oz) butter, plus a knob extra
175g (6oz) demerara sugar
100g (3½oz) porridge oats
125g (4½oz) self-raising flour
2 tbsp golden syrup
5 tbsp double cream

 Put the plums in a saucepan with the ginger and ginger syrup, plus the cinnamon and a knob of butter. Heat gently for a few minutes, until the plums have started to soften.

Preheat the oven to 180°C/350°F/Gas Mark 4. Put the plums in an ovenproof gratin dish (about 23 x 23cm/9 x 9 in and about 5–6cm/2–2½in deep), then sprinkle with 2 tablespoons of the sugar.

In a bowl, mix together the oats, the remaining sugar and the flour. Melt the butter in a saucepan. Now add the golden syrup and cream and mix well. Tip onto the oat mixture and stir together. Spoon on top of the fruit, level out in a thin even layer about 1cm (½in) thick – try not to make it any thicker, or it may not cook through. Put in the oven and bake for 40–45 minutes, or until set and golden brown.

Leave to stand for 10 minutes before eating so the top can set a little (this also prevents you from burning your tongue). Cream or vanilla ice cream are the obvious partners in crime.