Apple crumble flapjacks – Golden flapjacks with a layer of juicy apple and raisins. Perfect on their own as a snack or smothered in hot homemade custard for a warming dessert.
When I first started Charlotte’s Lively Kitchen it was very much my project. Something I worked on when my husband (he’s called Jon by the way) was at work, and the boys were busy doing other things.
However over Christmas, during his holidays, Jon started showing a bit more interest. Then a couple of weeks ago he announced the he wanted to have a go a creating a new recipe – apple crumble flapjacks.
This flapjack recipe started life as a simple apple flapjack. However, the crunchy oats, cinnamon and layer of apple reminded me so much of an apple crumble (especially when I covered them in homemade custard) that I decided to rename them.
One major advantage of these flapjacks is that they don’t contain any flour. I don’t have anything against flour, I use it in many of my recipes. The problem is, when Jon sifts flour he seems to think that it needs to be done with a flourish, leaving a thin layer all over the kitchen that I (as his sous chef on this occasion) am then responsible for cleaning up. There’s no sifting here, so the mess stays at a minimum.
Another of my sous chef jobs is lining the baking tray (if you’ve seen his present wrapping you’d understand why!). Fortunately for this recipe all you need to do is cut a sheet of baking parchment slightly larger than the baking tray, and then when you fill the tin you simply push the mixture into the corners – simple.
As I said before, when my husband is cooking, I’m his sous chef. However, when I’m writing, he’s my sub-editor. I’m wondering whether to hit publish before he comes home from work and tells me I can’t say these things about him (because he’s actually pretty brilliant) 🙂
What do you think?
So here it is… My husband’s fabulous apple crumble flapjack recipe!
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Apple Crumble Flapjacks Recipe
INGREDIENTS
- 4 medium apples - about 400g
- 150 g raisins
- 250 g unsalted butter
- 4 tbsp golden syrup
- 100 g light brown muscovado sugar
- 500 g oats
- 1 tsp cinnamon
INSTRUCTIONS
- Pre-heat the over to 190ºC/170ºC fan.
- Line a baking tray with greaseproof paper (My tin is 20cm x 26cm).
- Peel and chop the apples (4 medium)
- Put the apple and raisins (150g) in a small pan and cook on a low heat until the fruit is soft (around 5 minutes), stirring occasionally to prevent it burning.
- Meanwhile put the butter (250g), golden syrup (4 tbsp) and light brown muscovado sugar (100g) into a large pan and cook on a low heat until the butter has melted, stirring occasionally.
- Once the butter has melted, remove from the heat and add the oats (500g) and cinnamon (1 tsp) and stir until fully combined.
- Once the apple and raisins are soft, mash them until they are mushy.
- Place half of the oat mixture into the pre-lined tray and push down firmly to form an even layer - you must push down firmly to ensure that the flapjack doesn't fall apart when you remove it from the tin later.
- Add the apple and raisins to the tin and spread to form an even layer.
- Add the remaining oat mixture and press firmly into an even layer.
- Place in the oven and cook for 20 minutes until they are golden in colour and slightly darker around the edges.
- When the flapjacks are cooked, remove from the oven and leave to cool in the tin for 10 minutes.
- After 10 minutes, transfer to a wire rack to cool thoroughly.
- Serve.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Angela Herbert says
My mother used to make “Apricot Bannock” which was a recipe from her Scottish mother- in-law. Using the same crumble recipe but wizz a couple of tinned apricots ( in juice NOT syrup) without the juice so it’s not TOO sloppy
Spread this over the first layer of crumble and add the rest of the crumble on top and bake.
I add coconut and slivered almonds to the crumble mix and it just lifts the flavour and it seems to improve the apricot taste.
Von says
Delicious! Love the combo. Prepared my apples day before, very quick to make the recipe up.made Individual apple crumble flap Jack’s in a ceramic muffin tray. Left to cool went round edges with a pallet knife. Came out just perfect. Thank you for sharing this delicious recipe.
D Drobson says
Unfortunately as others have said, does not bind well so crumbles when slicing. Perhaps less oats would help so its wasn’t so dry.
Cara says
I made these for the first time today after a friend gave me some windfall brambly cooking apples. I used 5 large cooking apples and no raisins. It was really simple, totally delicious and worked really well. I ate one warm from the tin and am currently willing the rest to cool! My 8 year old helped me. This recipe is perfect for beginner cooks!
Kirsty says
I’m so glad to have found the website. I particularly love the birthday cake recipes, so easy and have received many comments about them . I would like to have a go at making these flapjacks for my sister when I next visit her. Could anyone tell me how long they last please?
Charlotte Oates says
I’d love to be able to help, but I can’t remember – sorry. I really should make a note next time I make them.
Hopefully, another reader will spot this and be able to answer.
Mandy says
I have made this recipe several times, and again today, when I have a few wrinkly apples that need using up. I then cut them up and put them in the kids lunch boxes
Torie says
Haven’t made this yet but it’s definitely on the cards for this weekend. Wondering what size tin is best?
Charlotte Oates says
The tin I use is 26cm x 20cm (it should probably say that in the recipe, shouldn’t it! I’ll add it in).
Marion Cole says
Made this recipe last week and found that 150g or raisins was to much for me I’m not a lover of them,and the apples to ages to soften but maybe I didn’t cut them small enough
I have two sister who tried them one said yummy and the the other sister said yuk, can’t please them all apart from the raisins in them they was very nice.
Deb says
Mine fell apart. I’m thinking there was too much liquid from the apples. Does that sound right?
Charlotte Oates says
It could well be. It sounds like they could have done with cooking down a little longer on the hob.
Juliejams says
Five Stars from me, these are delicious served out of the fridge cold, my husband can’t resist them and I have to stop him from eating the lot.
Sue jezzard says
I’ve just made these for my husbands works charity bake off and they are fantastic. Easy recipe and great that you don’t have to keep scrolling back and forth for the measurements whist making them. They taste amazing will definitely make them again will add blueberries and apples for a change as I don’t like raisns
Charlotte Oates says
Ooh, I love the idea of adding blueberries, I’ll have to try that sometime. I started adding the measurements in the method for that exact reason, especially as I’m a bit of a messy cook and I don’t like touching the screen with sticky fingers!
Lisa says
Gorgeous recipe! An autumnal crumble/flapjack combo (and bonus, gluten free!) I like how you’ve included the ingredient amounts in the method, saves toggling back and forth.
Charlotte Oates says
Thanks. I’ve always added the ingredients like that as I hate touching my phone with sticky fingers which I often have to do if the measurements are only included in the original ingredients list,
Natalie says
Literally my favourite flapjack recipe 5 star they are beautiful!
Jennie says
If they don’t get eaten all at once, how long will they last and his best to store please?
Charlotte Oates says
They’ll keep for a few days in an airtight container.
Corina Blum says
My mum used to make a recipe that was exactly like this when I was younger! It used to be one of my favourites and these look so good!
Rachel says
These apple crumble flapjacks look super tasty.
Do you use cooking apples (e.g. Bramley – quickly turn into a good mush without much need for mashing) or eating apples (e.g. Braebyrn, Granny Smith, etc, – tend to stay firm and pretty difficult to mash).
Thank you.
Charlotte Oates says
I usually use eating apples – whatever I’ve got in the fruit bowl but most likely Braeburn.
Vicki Montague says
These look fabulous and you have given me inspiration to try a recipe that contains no gluten, dairy or refined sugar. I can have a bit of rice syrup so I am going to have a go at making something like this but with those restrictions! Wish me luck x
Charlotte Oates says
Good luck, I’m looking forward to seeing the results 🙂
Grubby Little Faces says
OK you won me over with apples and flapjacks but to add custard to them is making my mouth water! I love it when I make something that helps out at snack time or can be a dessert. Great looking recipe. Thanks for linking up to #LoveSeasonalFood
Charlotte Oates says
Thanks Clare. They do work well for both.
I was so glad you picked something I had a recipe for this month. Fingers crossed I’ll be linking up next month too x
Gemma Garner says
That custard shot – mmmmmmm! These look like they would be delicious fresh out over the oven while the apple is still warm.
Charlotte Oates says
They are, although they’re a little crumbly as they firm up a little as they cool.
Lucy Parissi says
This looks DELISH!! Amazing photos – thanks for linking to #CookBlogShare
Charlotte Oates says
Thanks Lucy. I think I’m finally figuring out my camera settings 🙂
Hayley @ Snap Happy Bakes says
These look amazing. I love flapjack as a snack when I want something sweet, adding in the apple layer- genius! #cookblogshare
Charlotte Oates says
Thanks Hayley. I’m sure my husband will be smiling smugly when he sees your comment calling his idea genius 🙂
Angela says
I will certainly try the apple flapjacks,I so look forward with great interest at your new receipt. I am sure your husband is a great help.
Angela.
Charlotte Oates says
He is 🙂