4 portions (£1.23 per portion)
Serve with ice cream, custard or crème fraiche.
Use seasonal fruit to change your flapjack crumble and you can also add chopped nuts.
• 4 cooking apples (peeled and cored)
• 4 sticks rhubarb (peeled)
• 125g plain flour
• 125g soft brown sugar
• 125g butter
• 125g porridge oats
• Zest of 1 orange for flavour (optional)
• Half tsp of cinnamon
1. Heat oven to 180°C fan, gas mark 5.
2. Chop apples and rhubarb into small chunks and mix with cinnamon (and zest if using).
3. Place fruit into oven proof (foil) dish.
4. In a large bowl, mix together flour, butter, sugar and oats until you have a breadcrumb texture.
5. Sprinkle over fruit and pat down.
6. Bake for 30-40 minutes until fruit is softened and golden on top.