Use any soft, seasonal fruit you have to make these flapjacks, such as blackberries, cherries or strawberries, and experiment with different nuts
Prep:15 mins
Serves 12
225g unsalted butter, plus extra for the tin225g spelt flour1 ½ tsp baking powder225g rolled oats225g light brown soft sugar2 tbsp pomegranate molasses60g chopped hazelnuts200g blackberries
STEP 1Heat 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.STEP 2Tip 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 and pour into the dry ingredients, then stir to combine.STEP 3Spoon half the crumble mixture into the prepared tin, pressing it down in an even layer and making sure the surface is level.STEP 4Scatter over the hazelnuts and blackberries, then spoon over the remaining crumble mixture – no need to level it out too much. Bake for 30 mins until golden, then leave to cool in the tin for 10 mins. Cut into squares to serve. Will keep in an airtight container for up to five days.
