Easy Bramley Apple Flapjacks
These Bramley Apple Flapjacks are incredibly simple to make and bursting with flavour. The tart, fluffy apples melt into a buttery sweet oats, spiked with cinnamon and baked until golden. With their chewy texture, nutty notes, and toasty finish, these flapjacks are a comforting treat everyone will love.
Servings: 16
Calories: 287kcal
Ingredients
- 3 bramley apples (800-900g whole) (peeled, cored and diced – 325g)
- 75 g golden sultanas
- 160 g unsalted butter
- 160 g golden syrup
- 160 g soft light brown sugar
- 400 g gluten-free rolled oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 50 g mixed nuts and seeds roughly chopped (optional) almonds, pumpkin seeds, cashews
Instructions
- Place diced apples in a medium sized saucepan, add a splash of water, and cook them with the lid on until soft (10-15 minutes). A few lumps of apple is fine to add a bit of texture
- Stir the sultanas into the apples and leave to cool.
- Preheat the oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F
- and grease and line a 20cm square cake tin (including up the sides of the tin).
- Weigh out 200g of the oats and tip them into a food processor. Pulse them gently so they break down into a finer oat crumble, but not as powdery as oat flour. Toss into a large mixing bowl with the rest of the oats, the ground cinnamon and the salt. Set aside for a moment.
- Melt the butter in a medium pan over a low heat then add the golden syrup and sugar.
- Stir together until combined then remove from the heat and pour into the oat mixture, stirring well until combined.
- Spoon half of the buttery oat mixture (425g) into the tin and press down evenly.
- Pour over the Bramley apple mixture into an even layer, but don’t go right to the edges.
- Spoon the rest of the flapjack mixture evenly over the top to cover all the apples. Crumble the nuts over the top and press the topping together so that it seals in the apple as much as you can.
- Bake in the oven for 40 minutes.
- Remove from the oven and leave to cool completely in the tin placed on a wire rack.
- Once cool, remove from the tin and cut into squares.
Video
Notes
- Oats. If you use just rolled oats then the flapjacks don’t hold together as well. Grinding a portion of them creates a stronger flapjack. You don’t want oat flour but you do want a finer crumb than the rolled oats. Somewhere in between.
Cooling. Leave the flapjacks to cool in tin before removing and cutting so the flapjacks have a chance to set. If you remove whilst they are still warm then they will fall apart. - Storing. These flapjacks store well in an airtight container (but preferably tin rather than plastic as it plastic will keep them too moist). Then store in a cool dark place.
- Freezing. You can freeze the flapjacks successfully for up to 3 months. Allow the flapjacks to cool in their baking tin then remove and wrap tightly in cling film (plastic wrap) and double wrap in aluminium foil for extra protection. Place in a resealable freezer bag or airtight container and store in the freezer. Thaw at room temperature overnight, unwrap once thawed, cut into pieces and serve.
Nutrition
Calories: 287kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 43mg | Potassium: 201mg | Fiber: 4g | Sugar: 24g | Vitamin A: 269IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg