Rhubarb and apple flapjack crumble
- March 2013
- Serves 8
- Takes 10 minutes to make, 45 minutes to cook
You thought a classic fruit crumble couldn’t be any more comforting? Donal Skehan takes it up a level by combining cooked rhubarb and apple with an oaty flapjack topping.
- 24.1g (14g saturated)
- 62.3g (32.8g sugars)
Try grating orange zest into the rhubarb and apple mix for a fragrant, citrusy twist.
You can make a nuttier but still chewy alternative to the topping. Keep the amounts of sugar, butter and flour the same but replace the oats with 100g ground almonds and 50g chopped hazelnuts.
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