Apple flapjacks
Apple flapjacks are a delicious twist on a this classic oaty traybake. Chewy oat bars with some tasty apple and cinnamon flavour, they’re the perfect autumnal bake.
Apple flapjacks are a delicious take on our classic flapjack recipe. They’re still a simple oaty traybake, but with the addition of apple and cinnamon. Perfect in the autumn as a way to use up home-grown apples, they’re a great easy recipe for kids who want to get busy baking in the kitchen.
How can kids help to make these apple flapjacks?
Flapjacks are a great thing for little kids who want to try baking as they’re really simple and you don’t have to be too accurate with your measurements.
They’re also perfect if you don’t have a lot of baking equipment as all you need to make them is a mixing bowl, wooden spoon, baking tray and something to melt the butter in. There’s not need for digital scales or fancy mixers.
It’s such an easy recipe, so your kids will enjoy taking charge. They can get to measure out the oats, the wet ingredients and help prepare the apples. They might also want to mix it all together (being careful of the hot melted butter mixture) and press it into your baking tin.
It’s a very simple recipe kids will love making, and eating.
What apples should I use?
We used our Granny Smiths but the flapjacks would work equally well with any all sorts of apples like Braeburns, Royal Galas, or Pink Ladies. If you use a cooking apple or any with a slightly tarter taste you might want to add an extra 50g or so of sugar just to balance the flavours. Some apples are also harder/softer than others, so if you’re apples are a bit harder, cook them for a little longer so they’ve got a chance to soften.
What can I use instead of golden syrup?
If you don’t have any golden syrup you can swap it for an equal amount of corn syrup or honey.
Should my flapjacks be soft when they come out of the oven?
Yes. The flapjacks are cooked when they’ve turned a nice golden brown colour. Don’t worry if they’re still soft though they will harden while they cool.
Do you cut flapjacks when they’re hot or cold?
I personally find it a bit easier to wait until flapjacks have cooled completely and hardened before removing them from their baking tin and cutting them. When they’re warm they can still be quite soft which makes it harder to get them out of the tin, and more likely to fall apart.
If you like, you can score where you plan to cut them, to make it easier to portion them later.
How do you store apple flapjacks?
Flapjacks will keep in an airtight container for a few days. If you want to store them for longer you can wrap them in cling film / glad wrap and freeze them in individual portions for a few months.
Other flapjacks and traybakes
If you liked these apple flapjacks, why not try some of our other flapjack recipes or our easy traybakes
Raspberry flapjacks
Raisin and honey flapjacks
Mary Berry flapjacks
Millionaires shortbread
School cake
Banana and chocolate chip bars
Or use up some more apples in these recipes:
Blueberry and apple muffins
Apple pinwheels
Plum and apple crumble
Apple crumble
Caramel apple crumble
Apple cinnamon muffins
Caramel apple bread
Apple and blackberry crumble
Plum and apple crumble
Apple scones
Apple cake
Eve’s pudding (apple sponge pudding)
Apple traybake
Apple turnovers
Apple and blackberry cake
Caramel apple cinnamon rolls
Useful equipment
You might need the following baking tools/gadgets to make these apple flapjacks
Digital scales
Mixing bowl
Wooden spoons
Measuring cups
Sauce pan
Baking tin
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Ingredients
2 apples
1 tablespoon caster sugar
150g (2/3 cup) butter
150g (2/3 cup) caster sugar
4 tablespoons golden syrup
300g (3 ¼ cups) porridge oats (rolled oats)
½ teaspoon cinnamon
How to make apple flapjacks
Preheat your oven to 180C/170C Fan/350F
Grease and line a square baking tin 7 inch (18cm) with baking or parchment paper. We often find the easiest way of doing this is to measure a strip of baking paper the width of the tin and lay that in creasing it down into the edges/sides. Then repeat this with another strip going in the opposite direction.
Prepare the apples
Get your kids to peel and chop the apples. If your kids are still quite young, you could peel the apples and cut them into eighths and then let them cut them into smaller chunks with a blunt knife. You need the chunks of apple to be relatively small otherwise the flapjacks won’t stick together well later.
Older children might be able to do more of the chopping if they can use a sharper knife safely.
Put the apples into a small pan with the tablespoon of sugar and a splash of water. Heat them gently for 5 minutes or so, stirring them occasionally, until the apples have softened. Set them aside for now.
Melt the wet ingredients
Now, get your kids to measure out the butter, sugar and golden syrup and and put them all in a small pan. Heat the pan over a low heat until everything has melted. If you have older children you can trust around a hot pan, they can help stir the butter while it melts.
Weigh the porridge oats
While the butter mixture is melting, get your kids to help measure the porridge oats out and pop them in a large mixing bowl.
Add the cinnamon.
Mix everything together
Once the butter, golden syrup and sugar has melted, carefully pour it into your mixing bowl. Give your child a wooden spoon or spatula and get them to stir everything together until all the oats are well coated.
Add the apple
Add the cooked apples to your flapjack mixture and stir them in. You want the apples to break up slightly so they spread through the oats, but leave a few little chunks in places.
Bake the apple flapjacks
Get your kids to pour or spoon the flapjack mixture into your prepared baking tin.
Using the back of a spoon or a spatula press the mixture down until it is well pressed into the edges and corners. A metal spoon can be a great job for this task as the oats tend not to stick to it as much.
Bake the flapjacks in the oven for around 25 minutes. They’re ready when they have started to turn a nice golden brown colour. Don’t worry if they’re soft when you bring them out of the oven – they’ll harden as they cool.
Remove the flapjacks from the oven and leave them to cool in the tin.
Once cool, remove them from the tin and cut them into 12 or 16 pieces with a sharp knife.
Serve and enjoy.
Apple flapjacks
Equipment
- Digital scales
- Mixing bowl
- Wooden spoons
- Measuring cups
- Sauce pan
- Baking tin
Ingredients
- 2 apples
- 1 tablespoon caster sugar
- 150 g (⅔ cup) butter
- 150 g (⅔ cup) caster sugar
- 4 tablespoons golden syrup
- 300 g (3 ¼ cups) porridge oats (rolled oats)
- ½ teaspoon cinnamon
Instructions
Preheat your oven to 180C/170C Fan/350F
- Grease and line a square baking tin 7 inch (18cm) with baking or parchment paper. We often find the easiest way doing this is to measure a strip of baking paper the width of the tin and lay that in folding pressing down into the edges/sides. Then repeat this with another strip going in the opposite direction.
Prepare the apples
- Peel and chop the apples into small chunks.
- Put the apples into a small pan with the tablespoon of sugar and a splash of water. Heat them gently for 5 minutes or so, stirring them occasionally, until the apples have softened. Set them aside for now.
Melt the wet ingredients
- Measure out the butter, sugar and golden syrup and and put them all in a small pan. Heat the pan over a low heat until, stirring occasionally until everything has melted.
Weigh the porridge oats
- While the butter mixture is melting, get your kids to help measure the porridge oats out and pop them in a large mixing bowl.
- Add the cinnamon.
Mix everything together
- Once the butter, golden syrup and sugar has melted, carefully pour it into your mixing bowl. Using a wooden spoon or spatula and stir everything together until all the oats are well coated.
Add the apple
- Add the cooked apples to your flapjack mixture and stir them in. You want the apples to break up slightly so they spread through the oats, but leave a few little chunks in places.
Bake the apple flapjacks
- Pour or spoon the flapjack mixture into your prepared baking tin. Using the back of a spoon or a spatula press the mixture down until it is well pressed into the edges and corners. A metal spoon can be a great job for this task as the oats tend not to stick to it as much.
- Bake the flapjacks in the oven for around 25 minutes. They’re ready when they have started to turn a nice golden brown colour. Don’t worry if they’re soft when you bring them out of the oven – they’ll harden as they cool.
- Remove the flapjacks from the oven and leave them to cool in the tin.Once cool, remove them from the tin and cut them into 12 or 16 pieces with a sharp knife.
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Similar recipes
If you liked these apple flapjacks, you’ll love our other easy traybakes as well as our favourite easy bakes for kids.
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