Gooseberry and Rhubarb Flapjack Crumble

A crumble may seem like a simple and very wintery dessert, but this version is perfect for spring and has a slight twist. The fruit base is a mixture of seasonal rhubarb and gooseberries, and the topping is a cinnamon spiced flapjack crumble.

The fruit cooked down to soft and did not taste tart despite the usual fears with rhubarb and gooseberries due to the addition of a little caster sugar and the sweet syrupy flapjack topping. I think this makes a great change to the classic crumble, adding an unrivalled crispy and crunchy texture.