Name: Gooseberry flapjack crumble
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: 5 eating apples -; zest 1 lemon , plus juice ½ lemon -; 100g golden caster sugar (use 1-2 tbsp less if using sweeter red gooseberries) -; 2 tsp cornflour -; 1kg gooseberry , topped and tailed -; cream, vanilla ice cream or custard , to serve -; 100g golden syrup -; 100g butter -; 100g demerara sugar -; 175g jumbo oats -; 175g plain flour -; 100g rolled oats -; 50g hazelnut , finely chopped -

Ingredients for - Gooseberry flapjack crumble

1. 5 eating apples

2. zest 1 lemon , plus juice ½ lemon

3. 100g golden caster sugar (use 1-2 tbsp less if using sweeter red gooseberries)

4. 2 tsp cornflour

5. 1kg gooseberry , topped and tailed

6. cream, vanilla ice cream or custard , to serve

7. 100g golden syrup

8. 100g butter

9. 100g demerara sugar

10. 175g jumbo oats

11. 175g plain flour

12. 100g rolled oats

13. 50g hazelnut , finely chopped

How to cook deliciously - Gooseberry flapjack crumble

1 . Stage

First, make the topping. Heat oven to 160C/140C fan/gas 3. Melt the syrup and butter together in a small saucepan. Mix the dry ingredients, tip into the melted butter mixture, and stir through well. Scatter over a baking sheet and cook for 20 mins until golden, then fork through, turning, and cook for 5 mins more until all sides are crisping. Can now be cooled and kept in an airtight container for up to 3 days, or frozen in a food bag.

2 . Stage

Peel, core and chunkily dice the apples – throwing them into a big saucepan with the lemon juice as you go, to stop them browning. Stir in the sugar and cornflour. Gently cook until the apple is softening, but still with a bit of bite in the centre – if the sauce gets too thick and sticky, throw in a few goosberries and a splash of water to loosen. Stir in the remaining gooseberries and the lemon zest for 1-2 mins more until they are softening slightly but not collapsing. Can be chilled for up to 24 hrs, or frozen for up to 3 months.

3 . Stage

Heat oven to 160C/140C fan/gas 3. Tip the fruit into a baking dish and scatter the crumble mix on top. Bake for 15-20 mins until piping hot through. Serve with runny cream, vanilla ice cream or custard.