Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.

Mary Flahavan’s Oaty Flapjacks with chocolate on top!

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Oaty Flapjacks
Makes approximately 30 flapjacks.
This is a wheat free recipe.
Ingredients
175g (7oz)  Flahavan’s Progress Oatlets
175g (7oz)  Flahavan’s Jumbo Oat Flakes
200g (7oz) Butter or Margarine
100g (4oz) Brown Sugar
2 tbsp. Golden Syrup
Method
  1. Preheat the oven to 150°C/300°F/Gas Mark 2.
  2. Melt margarine or butter in a saucepan with the sugar and golden syrup. Heat gently until the sugar is dissolved.
  3. Stir in the oatflakes.
  4. Tip the mixture into a swiss roll tin (22cm x 33cm, 9’’ x 13’’) lined with parchment and press it out evenly using the back of a spoon.
  5. Bake in preheated oven for approximately 30 minutes or until golden brown.
  6. When baked, coat with melted chocolate as a special treat.
  7. Cut into squares while still warm and leave to cool in the tin.
These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.

Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.

Flahavan’s Oaty Blueberry Muffins

flahavans blueberry muffins

Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.

Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.
 http://www.flahavans.ie/recipes/deep-filled-apple-and-cranberry-crumble-/419

Flahavan’s Oaty Blueberry Muffins

flahavans blueberry muffins

Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.

Flahavan’s Oaty Blueberry Muffins

flahavans blueberry muffins

Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.

Flahavan’s Oaty Blueberry Muffins

flahavans blueberry muffins

Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.

Flahavan’s Oaty Blueberry Muffins

flahavans blueberry muffins

Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.