Lyle's® Apple Pie Flapjacks

  • 225g unsalted butter
  • 110g Tate & Lyle® Fairtrade Light Muscovado Cane Sugar
  • 75g Lyle’s Golden Syrup®
  • 350g Mornflake organic oats
  • Pinch salt
  • 40g chopped walnuts
  • 3 rounded tsp ground cinnamon
  • 365g Bramley cooking apples, quartered and cored
  • Tate & Lyle® Fairtrade Icing Sugar, to dust
  • Ground cinnamon, to dust

You will also need a 20cm (8”) shallow square loose-bottomed tin, greased and lined with parchment paper.

Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4.

Combine the butter, Tate & Lyle® Light Muscovado Sugar and Lyle’s Golden Syrup® in a large non-stick saucepan and heat gently until melted. Remove from the heat and stir in the oats and salt.

Tip into a bowl, leave to cool, then add the walnuts and cinnamon and coarsely grate over the apple, including the skin. Mix well, spoon into the tin, level and press firmly with a palette knife to smooth. Bake on the middle shelf of the oven for 45-50 minutes or until golden.

Remove, leave to cool in the tin for 10 minutes and then mark into pieces whilst still warm. Cool, lift out onto a board, discard the parchment and cut into squares with a sharp knife. Place on a cooling rack. Lightly dust with the Tate & Lyle® Icing Sugar and cinnamon and serve.

Recipe courtesy of Lyle's Golden Syrup®

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