Last week it was pie day (3.14 – well it was in America) and as Simon is a geek and I love baking, it is a day that I definitely enjoy. This year, to celebrate the day I created a pie which combines one of Simon’s favourite deserts, the crumble, with my beloved flapjacks. I personally love a good flapjack: when eating a flapjack I can almost fool myself that I am eating a healthy snack which means the guilt I feel if (I should say when…) I manage to devour nearly a whole batch of them by myself nearly dissipates. Nearly, I said nearly – please don’t judge me too harshly, there is still a thought in the back of my mind that I shouldn’t do it, but I can dismiss it with promises to myself that the next batch will be destined for sharing. The term is ‘altruistic baking’ and I am a firm believer in spreading the calories around to prevent myself from scoffing the lot!
So back to the pie. It had a chocolate coconut flapjack base, contained stewed cherries (harvested from cherry trees in our neighbourhood last summer) and a coconut crumble topping (before you ask, yes I do like coconut). The more I think about it though, using a brownie as the filling would have made a truly decadent dessert. Don’t get me wrong, the cherries were delightful, and did ensure that the pie sort of contained 1 of your 5 a day, but pudding is always better with chocolate! To finish it was covered in a coconut crumble topping. We ate this pie both warm and cold and it went very well with a serving of ice cream. The mere memory of the pie is starting to make me hungry…
To make this pie you will need the following ingredients:
- 150g butter or margarine
- 5tbsp golden syrup
- 3tbsp brown sugar
- 2tbsp cocoa
- 2tbsp desiccated coconut
- 240g oats
For the filling
- Stewed fruit – you could use cherries or raspberries as they go well with the chocolate flapjack. I think the total volume of stewed fruit I used was around 150 grams.
- 120g plain flour
- 60g butter/margarine
- 60g caster or demerara sugar
- 4tbsp of desiccated coconut
- Preheat your oven to 180ºc fan and grease a pie dish. I used a 23cm loose base fluted non stick pan (gosh what a mouthful). I greased it using frylight, but butter or margarine would work too and then a small amount of flour.
- Melt the butter, golden syrup, sugar and cocoa powder over a low heat until dissolved. Then add the oats and the coconut and mix until fully combined.
- This should be way more than enough flapjack to spread into your pie dish and all up the sides. Gently flatten it being careful not to leave any holes.
- Bake for 20 minutes at 180ºc. Keep an eye on it to make sure it doesn’t burn as being a dark flapjack, it is easy to miss.
- Stew your fruit in 1/4 to 1/2 a cup of water and add sugar to taste. Make sure it isn’t too runny.
- Make the crumble topping by rubbing together the butter, sugar, flour and coconut until you have a breadcrumb texture.
- Remove the flapjack from the oven and place an even layer of the stewed fruit over the flapjack base and then cover with the crumble topping.
- Return to the oven for 20-25 minutes until the crumble topping is golden.
- Enjoy hot or cold or even with ice cream!