If you’ve got bramble bushes growing nearby, go pick some nice juicy blackberries and use them in this delicious, easy recipe! That’s exactly what my boys and I did, gardening gloves on and food bags at the ready. Using an oaty ‘dough’ base topped with the berries coupled with some fresh apricots, then topped with more of a crumble texture, these treats are sure to go down a storm with a cup of tea in the morning or afternoon – and juice for the little ones!


For the base –

  • 150g gluten-free flour
  • 50g sweetener
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons smooth nut butter
  • 3-4 tablespoons milk of choice
  • ½ teaspoon vanilla extract

For the filling – 

  • 150g fresh blackberries
  • 3-4 apricots, sliced or cut into chunks
  • 1 tablespoon cornflour
  • 2 tablespoons sweetener

For the topping –

  • 75g gluten-free flour
  • 75g oats
  • 2 tablespoons maple syrup
  • 2 tablespoons nut butter
  • 1 tablespoon melted coconut oil

Make them!

1) Mix together the flour, sweetener, oil, nut butter, milk and vanilla until combined then press into a lined and greased 9x9in baking tin to cover the base.

2) Toss the fruit in the cornflour and sweetener then spoon over the base to cover in a generous layer.

3) Mix together the flour, oats, syrup, butter and oil until combined into a flapjack mixture then scatter over the fruit. 

4) Bake at 180C for 20-25 minutes until golden then leave to cool for 15 minutes. Cut into bars then cool completely. Then enjoy!