Apple Flapjack Trifle Recipes

APPLE FLAPJACK TRIFLE

Steps:

• Mix the oats, spice and sugar. Melt the butter in a frying pan, add the oats and fry for about 5 minutes, stirring all the time, until they are lightly toasted and crisp (they become crispier still on cooling). Tip into a bowl and leave to cool.
• Peel, core and thickly slice the apples. Melt the butter in the frying pan until it is foaming, add the apples and fry quickly over a fairly high heat, flipping them over when they start to colour. Sprinkle over the sugar and cook for a further 2-3 minutes, until the apples are slightly softened. Leave to cool.
• Layer half the apples and almost half the oats in a glass serving dish, repeat, setting aside a few oats. Drizzle over the coulis, then spoon over the custard. Whip the cream until stiff, then spoon over the custard. Scatter over the remaining oats. Serve straight away or chill for up to 6 hours.

CARAMEL APPLE TRIFLE

Steps:

• In a large skillet, melt butter over medium heat. Stir in the apples, walnuts, brown sugar and 1/2 teaspoon apple pie spice. Cook and stir for 8-10 minutes or until apples are tender. , In a large bowl, beat cream cheese until smooth. Beat in 1/2 cup caramel topping and remaining apple pie spice. Fold in 2 cups whipped topping. , In a 3-1/2-qt. trifle bowl or glass serving bowl, layer a third of the cake cubes, cream cheese mixture and apple mixture. Repeat layers twice. Garnish with remaining whipped topping and drizzle with remaining caramel topping. Sprinkle with additional apple pie spice if desired. Cover and refrigerate for at least 1 hour before serving.

CINNAMON-SWIRL APPLE FLAPJACKS

Steps:

• In small bowl, mix topping ingredients with fork until crumbly; set aside until serving time.
• In large bowl, stir together 1 cup Bisquick mix, the egg, milk and vanilla with whisk just until blended. Remove 1/4 cup batter to another small bowl; stir in 1 tablespoon cinnamon until batter is dark. Add cinnamon batter, 1 tablespoon at a time, to remaining vanilla batter, swirling lightly with spoon.
• Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/4 cup batter (or desired amount) onto hot griddle. Cook about 3 minutes or until bubbles form on top. Turn; cook other side until golden brown.
• Meanwhile, in small microwavable bowl, microwave pie filling uncovered on High 1 to 2 minutes or until warmed.
• Top pancakes with a pat of butter and spoonful of warm pie filling; sprinkle with streusel topping.

APPLE FLAPJACKS

Steps:

• Preheat the oven to 190 degrees.
• Place the apples in a small saucepan together with the lemon juice and a.
• little water.
• Bring to the boil.
• cover and simmer for 10 minutes or until the apple is soft then mash the.
• apple to a soft purée.
• Melt the butter, sugar and syrup in another saucepan, but do not let the.
• mixture boil.
• Stir in the oats, cinnamon and salt and mix well.
• Press half the mixture into a 20cm/8 inch sandwich tin.
• Spread the apple purée on top, then cover with the remaining flapjack.
• mixture.
• Bake for 25 minutes, or until golden brown.
• Remove from the oven and mark into slices, but leave to cool before.
• attempting to remove from the tin.