A crunchy flapjack topping, hiding a soft and fruity apple and blueberry base. I love a traditional apple crumble, so when I embarked on this recipe, that was the original plan. We had friends coming over, and I had reserved the last of the apples from our garden, but too late, I realised that I only had enough for about half the recipe. Having to improvise, I used up a packet of blueberries that I had in the freezer. So now, as it wasn’t very traditional, I thought I’d change the topping too.
It was so worth it. For a start, there’s no rubbing in required, you mix the topping together in a saucepan. When it’s baked, the topping turns into a crunchy flapjack, and the mixture of fruits below compliments it perfectly.
I am keen to avoid too much sugar, more so because one of my guests is a Type 1 diabetic. By using dessert apples, there is no need to add sugar to the base, and the topping has 50g refined sugar per 4 servings. It was clearly sweet enough as my little guests ranging in age from 4 – 10 years all had seconds! This is still a treat, but well worth it.