We’re adding our buttery Flapjacks to liven up a humble crumble. This creates a delicious caramelized oat taste and texture while providing a great deal of fiber and vitamins. 

Crumble bowl



650g (1 1/2 lb) plums or pluots

4 tbsp sugar

a knob of butter


For the topping:

150g (5 oz) all purpose flour

80g (3 oz) unsalted butter

70g (2.5 oz) brown sugar

1 bag of Clairesquares Flapjacks, crumbled



1) Preheat oven to 400 degrees Fahrenheit.

2) Make the oat crust by rubbing the butter into the flour until it resembles fresh breadcrumbs. Stir in the brown sugar and the crumbled Flapjacks.

3) Pile the fruit into a buttered baking dish and add the sugar, butter and a few tablespoons of water. Tip the oat crumble topping on to the fruit and bake for 30-35 minutes until the crust is crisp and golden and the fruit is soft. Serve hot with a dollop of fresh cream.


Add more crumbled Flapjacks to the topping when served for an extra crunchy taste.

Crumble pie