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    Home » Recipes » Traybakes

    Published on Jul 11, 2021. Modified on Jun 20, 2025 by bakingqueen74. This post may contain affiliate links. 7 Comments

    Apricot Flapjacks

    125 shares
    • 12
    Jump to Recipe

    These apricot flapjacks are made with delicious fresh apricots and make a sweet and sticky treat with delicious crunchy edges!

    The soft fruit makes parts of the flapjacks crumbly, soft and gooey, and this contrasts so well with the crunch of the edges around the side of the tin. Sweet and buttery, so good.

    Flapjack slab with apricots scored into pieces.

    Grab your apricots and a few store cupboard ingredients – rolled oats (the same as porridge oats), golden syrup, light brown sugar and butter – and make these tasty fresh apricot flapjacks in minutes!

    After about half an hour of baking you’ll be able to dive in (watch our for your fingers though!).

    Jump to:
    • Ingredients
    • Step by step
    • Recipe variations
    • FAQs
    • More to try
    • Recipe
    • Reviews

    Flapjacks are one of those easy, no-fail bakes which are perfect to throw together when you have a few minutes free.

    Flapjack pieces on baking paper, with knife, apricots and white cup of tea.

    As they are so simple to make they are also perfect for baking with kids, they’ll love to help with stirring, weighing out and sampling!

    One of the great things about flapjacks is how versatile they are.

    In these I’ve used fresh apricots but flapjacks also lend themselves to using all kinds of other additions: sultanas, raisins, cranberries, chocolate chips, sunflower/pumpkin seeds, chopped nuts or whatever floats your boat.

    Ingredients

    Here is a list of the ingredients you will need for this recipe – use this as a list for shopping or for gathering together the ingredients in your kitchen. Check the recipe card at the end of the post for the quantities.

    • rolled oats – just the normal porridge oats, also known as rolled oats are fine. No need to use any fancy oats.
    • golden syrup – used for its delicious caramel flavour and to bind together the ingredients. If you can’t get hold of golden syrup (eg. in the USA) then corn syrup is an acceptable alternative.
    • light brown sugar – adds more sweetness to the flapjacks, making a nice contrast to the sweet apricots.
    • butter – I normally use unsalted butter as it is what I keep in the fridge, but salted would work too.
    • fresh apricots – ripe and in season from May to September in the UK, this often overlooked relative of the peach has a delicious sweet taste with a hint of tartness, and a lower water content than peaches.

    Step by step

    Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this apricot flapjack recipe perfectly every time.

    Scroll down for the recipe card with quantities and more tips at the bottom of the page.

    1. Preheat the oven to 180 degrees (C, fan oven).
    1. In a glass or ceramic bowl, weigh out your butter, golden syrup and light brown sugar.
    Glass bowl containing brown sugar, butter and golden syrup.
    1. Melt together by microwaving. Two minutes on high, stirring after each minute, should be plenty.
    Glass bowl with melted butter, sugar and golden syrup mixture.
    1. Measure out the oats in another bowl. Tip the butter mixture into the oats and stir well so the butter mixture coats the oats fully.
    Image showing stirring the butter sugar mixture into oats using a wooden spoon.
    1. Take 4 fresh apricots, remove the stones and chop the flesh into small pieces (about 1 cm/half an inch in size).
    Fresh apricots on a chopping board, some chopped into small pieces, some halved, one whole.
    1. Mix the apricots into the oat mixture.
    White bowl with chopped apricots mixed into oat mixture.
    1. Line a baking pan with baking parchment. My tin is 11 x 9 inches (28 x 23 cm).
    2. Tip the apricot and oat mixture into the lined pan and use a wooden spoon to press it firmly into the tin.
      This helps to prevent the flapjacks being too crumbly and makes them firmer so don’t skip this part.
    Lined baking tin with apricot flapjack mixture pressed evenly in.
    1. Bake for 30-32 minutes or until the top of the flapjacks are golden. Keep an eye out that any pieces of apricot on top don’t burn.
    2. Remove the flapjack tray from the oven, leave to cool for a few minutes, then score the flapjacks into 16 pieces while still warm. As they cool they will harden and you can then cut them fully through using the scored lines.

    These gooey apricot flapjacks will be delicious in packed lunches or picnics, as a mid-afternoon snack or with tea or coffee!

    Recipe variations

    Replace the apricots with chopped plums, nectarines or peaches for more summer flapjack flavours.

    Or try my easy strawberry flapjacks!
    Try chopped cooking apple and a touch of cinnamon for apple and cinnamon flapjacks.
    If you prefer you can use chopped dried apricots in place of the fresh apricots. The flapjacks won’t be as sweet and sticky if you use dried apricots, but this makes a good alternative for the wintertime.

    Three pieces of flapjack lying stacked up against each other, in close up.

    FAQs

    STORAGE
    Flapjacks go soft in about 2 or 3 days, possibly less time in the summer time. Because these contain fresh apricots, some parts of the flapjack will probably be quite soft anyway due to the fruit. Once baked keep them in an airtight container placed on fresh baking paper and use within 2-3 days.

    FREEZING
    You can freeze flapjack in portions wrapped well in plastic wrap or foil, then in a freezer bag, for up to three months.

    AVOIDING CRUMBLY FLAPJACKS
    To avoid your apricot flapjacks being crumbly make sure you only score them while they are warm, and don’t cut them fully into squares. As the flapjacks cool they will harden, so if you score them while warm then wait until hard before cutting them up fully this will help them stay together.
    Other ways to make them firmer include – pressing them down really well with your wooden spoon in the tin before baking; adding a little extra golden syrup.

    More to try

    If you love flapjacks and apricots, you might also like:

    • rhubarb flapjacks
    • cherry almond flapjacks
    • apricot and almond cake (tray bake)
    • apricot curd

    Recipe

    Squares of flapjack on baking parchment with fresh apricots scattered around.

    Apricot Flapjacks

    Tasty sticky flapjacks made with fresh apricots, perfect for summer snacks
    4.75 from 4 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 10 minutes minutes
    Cook Time: 32 minutes minutes
    Total Time: 42 minutes minutes
    Servings: 16 pieces
    Calories: 161kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 250 g rolled oats
    • 4 tbsp golden syrup
    • 100 g light brown sugar
    • 125 g butter
    • 4 fresh apricots approx. 200 g
    UK Measurements – US Measurements

    Equipment

    mixing bowl
    mixing bowl
    9 x 11 in. tin
    9 x 11 in. tin

    Instructions 

    • Preheat the oven to 180 degrees (C, fan oven).
    • In a glass or ceramic bowl, weigh out butter, golden syrup and light brown sugar.
      4 tbsp golden syrup, 100 g light brown sugar, 125 g butter
    • Melt together in the microwave. Two minutes on high, stirring after each minute, should be plenty.
    • Measure out the oats in another bowl. Tip the butter mixture into the oats and stir well so the butter mixture coats the oats fully.
      250 g rolled oats
    • Take 4 fresh apricots, remove the stones and chop the flesh into small pieces (about 1 cm/half an inch in size).
      4 fresh apricots
    • Mix the apricots into the oat mixture.
    • Line a baking pan with baking parchment. My tin is 11 x 9 inches (28 x 23 cm).
    • Tip the oat mixture into the lined pan and use a wooden spoon to press it firmly into the tin. This helps to prevent the flapjacks being too crumbly and makes them firmer so don’t skip this part.
    • Bake for 30-32 minutes or until the top of the flapjacks are golden. Keep an eye out that any pieces of apricot on top don’t burn.
    • Remove the flapjack tray from the oven, leave to cool for a few minutes, then score the flapjacks into 16 pieces while still warm. As they cool they will harden and you can then cut them fully through using the scored lines.

    Notes

    STORAGE
    Flapjacks go soft in about 2 or 3 days, possibly less time in the summer time. Because these contain fresh apricots, some parts of the flapjack will probably be quite soft anyway due to the fruit. Once baked keep them in an airtight container placed on fresh baking paper and use within 2-3 days.
    FREEZING
    You can freeze flapjack in portions wrapped well in plastic wrap or foil, then in a freezer bag, for up to three months.
    AVOIDING CRUMBLY FLAPJACKS
    To avoid your flapjacks being crumbly make sure you only score them while they are warm, and don’t cut them fully into squares. As the flapjacks cool they will harden, so if you score them while warm then wait until hard before cutting them up fully this will help them stay together.
    Other ways to make them firmer include – pressing them down really well with your wooden spoon in the tin before baking; adding a little extra golden syrup.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    More Traybakes

    • Flapjacks studded with strawberries.
      Strawberry Flapjacks
    • Squares of rhubarb cake on white background, lemon half in background.
      Rhubarb Traybake
    • A square of flapjack being lifted out of a pan on a spatula.
      Chocolate Chip Flapjacks
    • Slice of blackcurrant cake in the foreground.
      Easy Blackcurrant Traybake

    Reader Interactions

    Comments

    1. Fiona says

      September 15, 2024 at 8:31 pm

      Hi can I use dried apricots? Thanks

      Reply
      • bakingqueen74 says

        September 16, 2024 at 1:36 pm

        Hi Fiona, you certainly can, this is noted under the recipe variations section of the post. The flapjacks won’t be as soft and sticky but dried apricots (preferably chopped into small pieces) will work well just like sultanas or raisins.

        Reply
    2. Anna says

      July 15, 2024 at 12:49 pm

      Lovely simple flapjack! Unfortunately, I couldn’t really taste the apricots 🙁 I also found it a little sweet so will reduce the sugar next time.

      Reply
      • bakingqueen74 says

        July 22, 2024 at 1:09 pm

        Ah that’s a shame about the apricots – I like to make sure the apricots are really ripe to get the best flavour, but have found that supermarket apricots can just be lacking in flavour unfortunately.

        Reply
    3. Marree says

      March 09, 2023 at 5:58 pm

      Can you use frozen apricots?

      Reply
      • bakingqueen74 says

        March 11, 2023 at 9:00 am

        Hi there, I found that frozen apricots go quite mushy when you defrost them but you could certainly try it out and see. I would defrost them first and check the texture.

        Reply
    4. Nic | Nic's Adventures & Bakes says

      July 29, 2021 at 10:46 am

      Thanks for sharing, these flapjacks look lovely 🙂

      Reply
    4.75 from 4 votes (2 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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