Easy Apple Flapjacks
Chewy apple and cinnamon flapjacks made with buttery golden syrup oats and a layer of soft Bramley apple in the middle. An easy British traybake that's ready in just 35 minutes.
Servings 16
Calories 238kcal
Save this recipe for later?
Equipment
- Knife
Ingredients
- 2 Bramley Apples peeled and chopped into small pieces.
- 2 tablespoon Caster Sugar
- 1 teaspoon Water
- 200 g Butter unsalted
- 5 tablespoon Golden Syrup
- 50 g Light Brown Sugar
- 75 g Demerara Sugar
- 400 g Oats
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 180°c (160 fan/ Gas 4/ 350F) and line a 20cm square baking tin with baking paper.
- Place the chopped Bramley apples into a saucepan with 2 tablespoons of caster sugar and 1 teaspoon of water. Cook on a low heat for 4-5 minutes, stirring often, until the apple starts to soften. Set aside.2 Bramley Apples, 2 tbsp Caster Sugar, 1 tsp Water
- In another saucepan, melt the butter, sugars and syrup on a low heat for a few minutes.200 g Butter, 5 tbsp Golden Syrup, 50 g Light Brown Sugar, 75 g Demerara Sugar
- Stir in the oats and cinnamon.400 g Oats, 1 tsp Cinnamon
- Press half the mixture into a lined baking tin and press down firmly with the back of a spoon.
- Spread over the apples, pressing them down lightly with your hand or a spoon.
- Top the apples with the other half of the flapjack mixture, firmly press it down with the back of spoon.
- Bake for 25-30 minutes until the edges are golden but the centre is still slightly soft. Don't wait for the whole flapjack to become firm in the oven as it will continue to set as it cools.
- Score into 16 squares while still warm, then leave to cool completely in the tin before cutting through and removing the flapjacks.
Notes
- Apples: Bramley cooking apples work best because their tart flavour balances the sweet golden syrup flapjack. Granny Smith or firm eating apples can also be used.
- Apple filling: Cook the apples until softened but not completely puréed. Avoid adding extra liquid as a wet filling can make the flapjacks soggy.
- Press firmly: Compact both layers of flapjack mixture firmly with the back of a spoon to help the bars hold together.
- Don't overbake: The edges should be golden but the centre will still be slightly soft when the flapjacks come out of the oven. They firm up as they cool.
- Cutting: Score into 16 squares while warm, then leave to cool completely in the tin before cutting through.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze cooled flapjacks for up to 3 months, separating layers with baking paper. Defrost at room temperature.
Nutritional Information (Approximate)
Calories: 238kcal | Carbohydrates: 38g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 130mg | Fiber: 3g | Sugar: 17g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
