These moist apple flapjacks have been my absolute best seller this week at The Mill and I wish I had have made them sooner! Everyone seems to love flapjacks and with the added moisture and flavour of Norfolk Bramley apples what could be better! One of my most popular haunts is the Ashill fruit farm – who sell their own apples and their own apple juice – absolutely delicious and local.
The Bramley apple is a true English superstar and we should revel in its sharp tarty uniqueness. Bramley apples originated in Nottinghamshire in 1809 and since then they have become quintessential in our baking. The Bramley apples higher acid content and lower sugar level is the key to them retaining their flavour in cooking.
In my kitchen I always have umpteen Bramley apples ready to rustle up a pie, an apple crumble cake or some flapjacks. I really want to get around to making apple jelly – maybe this year I will.
One tip is that if you are peeling and chopping a lot of apples in one go, fill a large bowl with water and the juice of a lemon and this will stop the apples turning brown while you wait to cook with them.
Plus you can make the easiest pudding by coring a large Bramley apples and filling it with dried fruit and syrup, cook for 20 minutes until the apple is soft and walla – one of my absolute childhood favourites (just remember to totally core the apple completely!).
Difficulty – Super easy
Makes about 16 large bars.
600 grams butter
150 grams demerara sugar
240 grams golden syrup about 12 tablespoons (who can measure syrup!)
900 grams of any porridge oats (well I use any)
Pinch of salt
3 large bramley apples
1. Preheat the oven to 190C. Grease a 40 x 20cm baking tin well (don’t panic about the size, just find a tin or dish it will fit into and not overflow – there is no rise in this recipe).
2. Melt the sugar, butter, syrup and salt in a saucepan or in the microwave.
3. Stir really well then add the oats and stir until completely coated.
4. Take half the mixture and spread in the bottom of the tin – press down well.
5. Core and peel and slice your apples and spread the apples evenly on the top of the mixture you can sprinkle an optional tablespoon of sugar over the apples if you have a sweeter tooth.
6. Add the rest of the oat mixture on top and cover all of the apples and press down with the back of a spoon.
7. You can now sprinkle another optional tablespoon of Demerara sugar over the top to create a slight crunch when baked.
8. Bake for 40 minutes or until set and golden. If you prefer more crunchy flapjacks cook them for an extra five minutes at a time until there are how you like them.
9. Leave to cool completely and then slice and remove from the tin.
These gorgeous flapjacks will last for a good week in an airtight container or happily in the freezer for three months.