Blackberry And Apple Oaty Flapjacks Recipes

BLACKBERRY AND APPLE OATY FLAPJACKS RECIPE

Steps:

• Preheat the oven to 180°C (350°F, gas mark 4).
• Tip the apple into a saucepan with 6tbsp of water, cover with a lid and cook until soft (about 5-6 mins). Drain the excess water and puree in a blender or mash with a potato masher.
• Tip 200g (7oz) of the oats and the cinnamon into a large bowl and add the cooked apple and two-thirds of the caramel. Mix well.
• For the base: spread two-thirds of the oat mixture onto the base of the tin and push into the corners with the back of a spoon for a completely smooth layer.
• Tumble the berries on top of the base. Beat the caramel in the can then drizzle over the berries.
• Make a crumbly topping: add 55g (2oz) oats to the remaining mixture in the bowl and mix well. Using your fingers rub in the butter (it gets a little messy!). Add the almonds and stir together.
• Dot the final oat mixture over the berries and press down slightly to stick all the layers together. Bake for 25-30 mins until golden brown. Leave to cool completely before cutting into squares. Enjoy with a blob of Greek yogurt or clotted cream.

APPLE FLAPJACK CRUMBLE

Steps:

• Heat oven to 190C/fan 170C/gas 5. Peel, core and thinly slice the apples and mix with the jam and orange juice. Spread evenly over a buttered 1.5-litre ovenproof dish, not too deep.
• Mix the oats, flour and cinnamon in a large bowl. Add the butter in small chunks and rub in gently. Stir in the sugar and rub in again. Drizzle over the syrup, mixing with a knife so it forms small clumps. Sprinkle evenly over the apples and bake for 30-35 mins until the juices from the apples start to bubble up. Cool for 10 mins, then serve with custard, cream or ice cream.

APPLE FLAPJACKS

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Butter the base of a 20 x 20cm square tin and line with baking parchment. Tip the chopped apples into a small saucepan with 2 tsp water and cook over a medium heat for 3-4 mins until the apples are just soft enough to crush, but there's still a little water left in the pan. If needed, add a little more water and cook the apples for slightly longer. Remove from the heat and crush the apples using a potato masher or a fork to break up slightly, then tip into a bowl and set aside.
• Tip the butter, golden syrup and sugar into the pan and warm through over a low heat until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.
• Combine the oats, dried apple and cinnamon, if using, in a large bowl. Tip in the buttery syrup mix and cooked apples, then stir to combine. Tip the flapjack mixture into the prepared tin and press down firmly. Level the surface using a spatula, then bake for 25-30 mins until golden and bubbling at the sides. Leave to cool. Cut into 16 pieces. Will keep in an airtight container for three days.