This pudding can also double up as a treat for morning coffee. The crunchy oat topping flavoured with cinnamon is a breeze to whizz together. I use frozen cherries (bonus of no stones) and the apples are roughly chopped – I keep the skin on for extra fibre (no food waste!). Desperately hope for leftovers … Continue reading "Apple & cherry flapjack pudding"

This pudding can also double up as a treat for morning coffee. The crunchy oat topping flavoured with cinnamon is a breeze to whizz together. I use frozen cherries (bonus of no stones) and the apples are roughly chopped – I keep the skin on for extra fibre (no food waste!). Desperately hope for leftovers as it’s gorgeous cold the next day.

1. Melt the butter in a pan on a low heat. While the butter is melting, weigh and mix all the dry topping ingredients in a bowl. Pour in the melted butter and mix until the mixture resembles large breadcrumbs.

2. Chop the apples into chunks (I chop mine with an apple corer, no peeling – there is lots of goodness in the skin). Put in an oven proof dish, tip over the cherries and cover with the topping. It will now sit happily in the fridge until ready to cook.

3. Cook in a preheated oven (180˚C) for 40 mins until the topping is crispy and golden. Serve with cream, custard or vanilla ice cream.

Recipe developer Charlotte Butterworth creates delicious, easy, healthy recipes that work around real life. Find more of Charlotte’s dishes and advice on Facebook @theneedy.greedy