“Use any soft, seasonal fruit and experiment with different nuts”
Blackberry & hazelnut crumble flapjack
These flapjacks get even better the day after they’re baked. Use any soft, seasonal fruit you have, such as blackberries, cherries or strawberries, and experiment with different nuts, such as pistachios, almonds or walnuts.
MAKES 12 PREP 15 mins plus cooling COOK 35 mins EASY V
225g unsalted butter, plus extra for the tin
225g spelt flour
1 ½ tsp baking powder
225g rolled oats
225g light brown soft sugar
2 tbsp pomegranate molasses
60g chopped hazelnuts
200g blackberries
1 Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square cake tin and line with baking parchment. Combine the flour, baking powder and oats in a large bowl. Set aside.
Tip the butter, sugar and molasses into a saucepan over a medium-low heat and stir for a few minutes until just melted. Remove from the heat
