The first apple crumble of the season is as much a milestone as pulling on the first woolly jumper, or crunching through a pile of fallen leaves.

We’ve really embraced autumn by taking our crumble game to the next level. It uses a flapjack pie crust, made of thin, crunchy, honey oat flapjack that’s topped with cinnamon stewed apples and a golden crumble.

What’s not to love? Here’s how to make it.

Ingredients

Serves 8

Flapjack 

110g butter

4tbsp honey

180g whole oats

Extra butter and flour to line the tin

Fruit Filling

2 non Bramley apples

1 Bramley apple

2 tbsp brown sugar

½ tsp cinnamon

Crumble Topping

60g butter

60g caster sugar

120g plain flour

Let’s get started! For the flapjack base:

Step 1: Preheat the oven to Gas Mark 4/180C/160C Fan. Butter an 8 inch pie dish, lightly dust with flour.

Step 2: Melt the butter and honey in a pan and stir to combine. Add oats and mix until coated.

Step 3: Pour the oats into the prepared dish and flatten, pushing the mixture up the sides with a spatula to form a pie crust. Don’t worry – this will shrink in the oven, and you can reshape when it’s still warm (but not hot!)

Step 4: Bake in the oven for 18 minutes.

Now let’s make the apple filling! 

Step 5: While the base cooks, peel, core and roughly chop the apples. Cook in a saucepan with the brown sugar and 50ml water for 10 mins until soft.

Time to make the crumble topping:

Step 6: In a mixing bowl rub together the flour, butter and sugar between your thumb and finger pads until it forms a fine breadcrumb texture.

Step 7: Remove the flapjack from the oven. Let it cool slightly, and reshape the flapjack into a pie crust if needed.

Step 8: Turn the oven up to Gas Mark 6/200C/180C Fan. Pour off most of the apple liquid, keeping about 1 tbsp. Put that and the apples onto the flapjack and cover with the crumble topping.

Step 9: Bake for a further 25 minutes until golden brown on top.

Serve warm with custard or vanilla ice cream.