Apple flapjack crumble

apple apples autumnal bake cinnamon crumble flapjack fruit crumble golden syrup jam light muscovado sugar orange oranges porridge oat porridge oats september slow cooker slow cooking

N/A

Source

Ingredients

1.1kg eating apples , such as Coxes

3-4 tbsp apricot jam

juice 1 large orange

140g porridge oats

100g plain flour

1 tsp ground cinnamon

100g butter

100g light muscovado sugar

1 tbsp golden syrup

Method

Heat oven to 190C/fan 170C/gas 5. Peel, core and thinly slice the apples and mix with the jam and orange juice. Spread evenly over a buttered 1.5-litre ovenproof dish, not too deep.

Mix the oats, flour and cinnamon in a large bowl. Add the butter in small chunks and rub in gently. Stir in the sugar and rub in again. Drizzle over the syrup, mixing with a knife so it forms small clumps. Sprinkle evenly over the apples and bake for 30-35 mins until the juices from the apples start to bubble up. Cool for 10 mins, then serve with custard, cream or ice cream.