Blackberry & Hazelnut Crumble Flapjack
These Blackberry & Hazelnut Crumble Flapjacks are my go-to when that mid-afternoon slump hits; the oats keep me going for hours. You absolutely must whip up this easy, energy-boosting British treat for your next snack attack.
Ingredients
baking powder2 tsp
unsalted butter225 g
spelt flour225 g
rolled oats225 g
light brown soft sugar225 g
pomegranate molasses2 tbsp
hazelnuts60 g
blackberries200 g
Instructions
Chef's Tips
For an extra burst of flavour, lightly toast the hazelnuts in a dry pan for a few minutes before chopping and adding them to the flapjack mixture.
Feel free to experiment with other soft, seasonal fruits like raspberries or chopped strawberries instead of blackberries for a different twist.
Ensure the flapjacks are completely cool before cutting to prevent them from crumbling and to achieve clean, neat squares.
Prepare Oven and Dry Ingredients
Preheat your oven to 180C (160C fan/Gas Mark 4). Lightly butter a 20cm square cake tin and line it with baking parchment. In a large bowl, combine the spelt flour, baking powder, and rolled oats. Set this dry mixture aside.
Melt Wet Ingredients
In a saucepan, combine the unsalted butter, light brown soft sugar, and pomegranate molasses. Place the saucepan over a medium-low heat and stir for a few minutes until the butter and sugar have just melted. Remove the pan from the heat.
Combine Wet and Dry Ingredients
Pour the melted wet ingredients into the bowl with the dry mixture. Stir well to combine all the ingredients until a cohesive crumble mixture forms.
Create the Base Layer
Spoon half of the crumble mixture into the prepared cake tin. Press it down firmly and evenly to create a level base layer.
Add Fruit and Nuts
Evenly scatter the chopped hazelnuts and blackberries over the pressed base layer in the tin.
Top with Remaining Crumble
Spoon the remaining crumble mixture over the hazelnuts and blackberries. There's no need to press this layer down too much; a slightly uneven, crumbly top is desired.
Bake and Cool
Bake the flapjacks in the preheated oven for 30 minutes, or until they are golden brown on top. Once baked, remove the tin from the oven and let the flapjacks cool completely in the tin (this may take 1-2 hours at room temperature) before attempting to cut them.
Cut and Serve
Once cooled sufficiently, cut the flapjack into 12 squares to serve. Store any leftover flapjacks in an airtight container at room temperature for up to five days.
