Apple flapjacks are easy to make and seriously tasty to eat. Whether you’re enjoying them as a filling snack on the go or as a warming dessert served with homemade custard, these apple oat flapjacks are super satisfying.
Why Bake Flapjacks with Apples?
Apples are a firm favourite when it comes to baking. Pink Lady® apples work especially well in flapjacks because they’re so juicy and bursting with flavour.
The trick to baking this easy apple flapjack recipe is to grate the apples and evenly combine them with your oat mixture, so the flavours are balanced and the oats soak up all the moisture.
Pink Lady® Apples Paired with Ginger
Apple and ginger is genuinely a match made in heaven. You’ve got the natural sweetness and moisture from the Pink Lady® apples perfectly paired with the subtle spice from the ginger. The result? An irresistible apple and ginger flapjack that leaves you reaching for more.
How Long will Apple Flapjacks Last?
Well first off, how many peckish people are in your house? Because if there are a few we can’t guarantee these flapjacks with apple will last longer than five minutes. Either way, these flapjacks are best enjoyed fresh. If you do want to enjoy them another time, just store them in an airtight container for a few days.
Can You Freeze Apple Flapjacks?
Yes, you can absolutely freeze these oat and apple flapjacks. Just follow these easy steps to make sure you do it properly:
- First, let the flapjacks completely cool down
- Portion them and wrap them individually in cling film until they’re airtight to make sure they don’t get freezer burn
- Put them into a sandwich bag and label it with a name and date
- Put them in the freezer where they’ll freeze within a few hours
- When you’re ready to eat them, allow them to properly defrost in the fridge
Here’s our quick and easy method to make delicious apple flapjacks:
Preheat your oven to 180°C.
Add the Pink Lady® apples and sugar into a pan, cover with the saucepan lid and gently simmer over a medium-low heat until the apples begin to soften.
Then add the butter and golden syrup and bring to a gentle simmer again.
Gently stir in the oats, salt and ginger to coat through.
Pour the mixture into a buttered cake tin (8 inch round) and bake in the oven for 30 minutes. Allow to cool before turning out.