Lyle's Apple Pie Flapjacks

Lyle's Apple Pie Flapjacks

Terrific, served still with a hint of warmth, alongside some whipped cream, custard or ice cream as an alternative to apple pie.




25 minutes


45-50 minutes


  • 225g (8oz) Unsalted butter
  • 110g (4oz) Tate & Lyle Fairtrade Light Muscovado Cane Sugar
  • 75g (3oz) Lyle's Golden Syrup
  • 350g (12oz) Mornflake organic oats
  • Pinch of salt
  • 40g (1.5oz) chopped walnuts
  • 3 tsp ground cinnamon
  • 365g (13oz) Bramley cooking apples, quartered & cored
  • Tate & Lyle Fairtrade Icing Sugar, to dust
  • Ground cinnamon, to dust


  1. Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4.
  2. Using a 20cm (8") shallow square loose-bottomed tin, line with parchment paper and grease.
  3. 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.
  4. 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.
  5. 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.