These apple flapjacks have chunks of stewed apple, warming cinnamon spice, soft sultanas and flaked almonds for added crunch and are perfect for snacks or dessert.
I make flapjacks all year round for quick snacks for the family, to add to lunchboxes, or to enjoy as a treat with a cuppa.
They are also great warmed up and served with custard or ice cream for an easy dessert!
These apple flapjacks are an autumnal spin on my summery rhubarb flapjacks and like them have a layer of stewed fruit in the centre which makes them soft and delicious!
Ingredients
Here are the ingredients you will need for these apple flapjacks. You’ll find the quantities together with the full directions in the recipe card at the bottom of the post.
- apples – I use Bramley apples, also known as cooking apples. They soften well during cooking and taste good.
- caster sugar – to sweeten the apples when you stew them.
- lemon – I use a squeeze of fresh lemon juice in the apples to stop them turning brown once chopped.
- cinnamon – to add flavour to both the stewed apples and the oat flapjack mix.
- butter – I normally use unsalted butter. Can be switched for plant-based butter if needed.
- light muscovado sugar – this is a type of light brown sugar which adds a delicious caramel flavour to the flapjacks.
- golden syrup – this provides the sticky texture and sweet flavour.
- oats – I use the standard porridge oats.
- sultanas – sultanas add little bursts of soft sweetness. You can leave these out or swap them for something else if you prefer – see Variations below.
- flaked almonds – add crunch. I use pre-toasted flaked almonds. You can leave these out or swap them for something else if you prefer – see Variations below.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this apple flapjack recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Chop the apples, add cinnamon and caster sugar and a little lemon juice. Heat over a medium heat and cook for 10 minutes until soft. Leave to cool.
Step 2. Melt together butter, muscovado sugar and golden syrup.
Step 3. Weigh out the oats, sultanas, cinnamon and flaked almonds and place in a bowl. Pour the melted butter and sugar mixture in and mix well.
Step 4. Line a square baking tin with baking paper and then spread two thirds of the oat mixture into the base of it. Press down well.
Step 5. Spread the cooled stewed apples over the oats.
Step 6. Put the remaining third of the oat mixture on the top, again pressing down well.
Step 7. Bake for 30 minutes at 180°C until golden on top.
Remove from the oven and allow to cool. The flapjacks will harden as they cool so I tend to score them when warm, leave to cool in the tray, and then remove and cut fully apart once cold.
These apple flapjacks have that lovely mixture of a soft apple centre and chewy edges which is so good.
Substitutions
- Dairy-free – switch the butter for plant-based butter.
- Gluten-free – use gluten-free oats.
Variations
Leave out the sultanas or replace them with other dried fruit you like such as raisins, cranberries, chopped apricots.
Replace the stewed apple with stewed pear or plum.
Replace the flaked almonds with other chopped nuts such as hazelnuts, pistachios or your preferred nut!
Vary the spices – use mixed spice, add a little ginger or nutmeg. Add some orange zest.
You might also want to try my other flapjack recipes:
Storage
Flapjacks go soft in about 2 or 3 days, possibly less time in the summer time.
Because these contain stewed apple, some parts of the flapjack will probably be quite soft anyway due to the fruit.
Once baked, I store these in an airtight container in the fridge and use within 2-3 days.
Freezing
You can freeze flapjack in portions double-wrapped in plastic wrap or foil, then in a freezer bag, for up to three months.
Related
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Recipe
Apple Flapjacks
Ingredients
- 300 g (1⅓ cups) cooking apple peeled, cored and chopped
- 30 g (2 tbsp + 1 tsp) caster sugar (superfine sugar)
- 1 tbsp lemon juice
- ½ tsp ground cinnamon
- 125 g (½ cup + 1 tbsp) butter
- 100 g (½ cups) light muscovado sugar
- 4 tbsp golden syrup
- 250 g (3 cups) oats
- 70 g (½ cup) sultanas
- 1 tsp cinnamon
- 30 g (¼ cup) flaked almonds
Equipment
Instructions
- Place the chopped apple, caster sugar, lemon juice and cinnamon in a saucepan with a splash of water. Cook gently for 10 minutes until the apple softens but some chunks are still visible.300 g cooking apple, 30 g caster sugar (superfine sugar), 1 tbsp lemon juice, ½ tsp ground cinnamon
- Put the butter, light muscovado sugar and golden syrup in a tub or bowl and melt in the microwave. This takes 2 minutes in my microwave until fully melted.125 g butter, 100 g light muscovado sugar, 4 tbsp golden syrup
- Place the oats, sultanas, cinnamon and flaked almonds in a bowl and pour the melted butter mixture over it. Combine well.250 g oats, 70 g sultanas, 1 tsp cinnamon, 30 g flaked almonds
- Line a square baking tin with baking paper and then spread two thirds of the oat mixture into the base of it. Press down well.
- Spread the cooled stewed apple mixture over the oats and then place the remaining third of the oat mixture over the top, again pressing down well.
- Bake at 180℃ / 350℉ for 30 minutes, until golden on top.
- Remove from the oven and allow to cool. The flapjacks will harden as they cool so score while warm, leave to cool in the tray, and then remove and cut fully apart once cool.
bakingqueen74 says
Chewy, apple-y and delicious, these tasty soft apple flapjacks are one of my favourite treats with a cuppa.