When I was a child, my Dad used to come and visit me and my little Sister once a fortnight and take us to the cinema. Before we went in, we’d get sweets at the corner shop and hide them in his rucksack (ain’t nobody got time for the expensive stuff they sell at the Odeon).

There was one treat in particular that I distinctly remember enjoying, I can recall sitting in my great big soft cinema seat and thinking “I really like this”. It was a flapjack with rhubarb jam in the middle and crumble on top. It was packaged and long-life and processed, but that sort of thing doesn’t matter when you’re young and you’re not allowed sweets very often.

The brain works in mysterious ways, and when I was thinking about what to make with some strawberries and raspberries, this is the memory that popped up.

I was really winging it with this recipe. I considered baking the flapjack first and then adding the berries and crumble and baking once again. Then I remembered that flapjacks take around 15-20 minutes and a crumble takes 30-40, so I thought baking them all together might even it out.. I had my fingers crossed the entire time this was in the oven, as I’m sure you can imagine.

My decision to not add any sugar to the berries was definitely a good one. Sandwiched between crumble and flapjacks, they would have been overpowering had any more sweetness been given. You still get that lovely tartness from the raspberries here that balances the whole bake out nicely.

I would recommend serving these warm with a fork, but if you’ve got any left over (that’s a big if) they’re lovely cold – just prepare to get sticky paws.

Oh – by the way, if you wanna check out more delicious berry recipes you can check out the Seasonal Berries website and follow the #BerriesSaySummer tag on social media. Have fun!

Makes about 16 squares 

for the flapjacks

175g unsalted butter
1 tbsp golden syrup
150g golden granulated sugar
250g porridge oats
pinch salt
2 tbsps cashew butter (I used Meridian)

for the crumble topping

200g plain flour
100g demerara sugar
150g salted butter
100g mixed seeds (I used this pack from Sainsbury’s but you could try these also)

225g raspberries
300g strawberries, sliced 

1. Pre-heat your oven to Gas Mark 4 (oven conversions here) and grease/line a 26x22cm baking dish.
2. To make your flapjacks: heat the butter, sugar and golden syrup together in a large saucepan until the butter has melted. Take the pan off the heat and stir in the oats, salt and cashew butter until all the oats are coated.
3. Press the flapjack mixture tightly into the baking dish, patting firmly with the back of a spoon (or something) to get an even surface.
4. Then just casually arrange the berries on top of the flapjack.
5. To make the crumble: rub the butter into the flour and sugar in a large bowl until you’ve got breadcrumb consistency then stir in the seeds.
6. Gently tip the crumble mixture on top of the berries, even it out if needed.
7. Whack it in the oven and bake for 40 minutes.
8. Leave to cool in the dish for at least 10 minutes before carefully lifting out and leaving to cool completely before slicing.

Twitter // Instagram // Facebook // Bloglovin’