Apple Crumble Flapjacks.

Ladies and gentlemen, winning by a mile in the final count was:  Apple Crumble Flapjacks!  Adding all the votes from the polls, comments, emails, twitter AND Facebook (god, so many social medias) meant that these tasty little buggers won with 32% of the vote. Anyway enough of the counting stuff, am I the only one who found that vaguely exciting?

Yes?  Okay moving on then...

Where did these tasty flapjacks come from?  Well, I love making flapjacks, and I love eating apple crumble.  In the lab that is known as my kitchen I came across the idea of fusing the two together to save time and belly space.  In other words, it was a complete fluke that I have refined over time.

They are deliciously moreish, creamy, crumbly, chewy, soft, rich and...well... tasty.  Lots of adjectives there.

No these aren't waistline friendly if you cut them the size I have for this recipe, but if you cut them into smaller cubes, they won't be as many calories etc etc.  We all know that's how the "diet foods" really work anyway.

If you've liked this blog on Facebook, (thank you to those who have!) you'll already know that the other two winners were :

1. Apple crumble Flapjack - recipe today!
2. Chocolate Stardust Truffles - recipe tomorrow!
3. Strawberry Vodka - recipe Thursday! 

So on with the making of these flapjacks then.  You'll need a big saucepan, a baking tray about 30cm x 20 cm, some baking parchment, a wooden spoon and some scales.  That's the equipment sorted.

Ingredients you will need:
120g brown sugar
75g Butter
330ml Condensed Milk
3 large apples, peeled, cored & cut into cubes.
1 1/2 tablespoons mixed spice
2 tablespoons golden syrup or honey
150g oatmeal
250g Jumbo oats (they crumble better)
20g wholemeal plain flour (better texture than white)
An extra sprinkling of oatmeal & polenta.
1 teaspoon cream of tartar.
Vanilla extract

Preheat your oven to gas mark 6 - 200 degrees Celsius.

First off, place the butter, brown sugar & condensed milk in a large saucepan and cook over a high heat until the butter has all melted.  Reduce to medium heat and stir vigorously until everything has all mixed together to create a beige creamy mixture.  Add in the mixed spice & apple cubes and continue to stir for 4-5 minutes until the mixture has thickened.  It will look like this:

Remove from the heat after the mixture starts to boil vigorously.  Stir in the vanilla extract.  Next, in a large warm bowl, mix the jumbo oats, oatmeal, plain flour & cream of tartar with your hands.  Picking up and making sure lots of air get in between grains.  Like so:

Next add the liquid mixture from the saucepan into the oats and mix thoroughly until it is all covered & the apple pieces are evenly spaced throughout the flapjack.   Turn out onto a paper lined greased baking tray, making sure it's flat, even and filling all the edges.  
Sprinkle some extra oatmeal & a tiny bit of polenta on the top before leaving covered on the side for 10 minutes.

Then pop it in the oven for 25-30 minutes.  Once it's out, leave to cool for about 15 minutes. (It will need to firm up before you can cut it.)  When it comes out it will be a lovely golden brown colour, like so:

Finally once rested, cooled and everything in between, you can serve your flapjacks!

Or in my case, painstakingly arrange them for pictures, smacking people's hands away who are trying to steal them.

Remove from the tray, lay out and cut into squares.  These flapjacks are best served warm, they only need a couple of seconds in the microwave to get back to uber tastiness if they have cooled completely.

That's it.  Apple crumble flapjacks! Cue rustic home cooked food picture:

Let me know what you think in the comment section below, or on facebook, twitter or by email!


  1. Wow, these look fantastic Emma! Well done! Xx

  2. Hello again Emma,

    I was looking through your recipes and I wondered if you'd like to enter this into our Gourmandize Giveaway recipe competition. The theme is apples so your recipe would be perfect, take a look and let me know what you think:

    Best regards,



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