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Super Oat Flapjack Crumble by Sweetpea Pantry

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About the bake

With rhubarb season in full swing it reminds us just how very versatile rhubarb is - it can be used for any number of fruit bases - rhubarb and apple, mixed berry, apricot, apple - anything really. Why not make a batch of these delicious crumbles and put them in the freezer for later!

40Total Time
20Prep Time
20Bake Time


  1. Step 1:

    Cut the rhubarb into 2cm pieces and cut the apples into similar sized chunks. Tip the rhubarb into a saucepan with the sugar. Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish

  2. Step 2:

    Mix your flapjack mix tigether with the sugar and rub through the butter. Cover the top of the cooked fruit evenly with the crumble mix.

  3. Step 3:

    Bake in a pre-heated moderate oven for 20 minutes until bubbling and brown on top. Delicious served with natural yoghurt or fresh cream.


  • For the Filling

    • 2 Apples (granny smith)
    • 3 sticks Rhubarb
  • For the Topping

    • 230g Sweetpea pantry super oat flapjack mix
    • 2 tbsp Billington's Unrefined Dark Muscovado Sugar
    • 50g Butter

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