Name: Apple flapjacks recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes: 12
Cuisine: Baking
Ingredients: 1kg apples (peeled, cored and grated); 200g oats; 70ml golden syrup; 150g butter; 40g sugar; Pinch of salt; Pinch of ground ginger

Nutrition Per Portion

RDA

Calories

217 Kcal

11%

Sugar

14.4 g

16%

Fat

11.8 g

17%

Saturated Fat

6.5 g

33%

Salt

0.2 g

Salt

0.2 g

By Octavia Lillywhite

published 10 August 22

Flapjacks are a favourite easy teatime treat, and these apple flapjacks are the perfect version for apple season.

These flapjacks are so tasty, and really easy to make. They're a great bake to do if you're not a baker, or you're a novice cook. And they're fun to do with kids - lots of mixing and stirring. You will only need an hour to make them from start to finish, and they are brilliant to have on hand in the house. You can pack them in picnics or for school lunches, serve them with ice cream for pudding - we've even been known to have them at breakfast time. Just like our stewed apples, this is a great way to use up in season British apples while they are cheap and plentiful in autumn. You can use any kind - cooking apples or eating ones, shop-bought, home-grown or foraged.

Ingredients

1kg apples (peeled, cored and grated)
200g oats
70ml golden syrup
150g butter
40g sugar
Pinch of salt
Pinch of ground ginger

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Method

Simmer the apples gently in a covered pan with the sugar, until it becomes a soft. Add the butter and golden syrup and bring to a gentle simmer.
Gently stir in the oats, salt and ginger to coat through.
Pour the mixture into a buttered 8inch cake tin and bake in the oven at 180ºC/350ºF/Gas 4 for 30 mins. Allow to cool before turning out.

Top tip for making apple flapjacks

You could make these flapjacks with plums instead, slowly cooking them down before adding to the mixture and baking.

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Octavia Lillywhite

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.