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. Categories: flapjacks snacks syrups Yields 16 Prep Time 25 minutes Cook Time 45-50 minutes Ingredients 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 Instructions Preheat the oven to 180°C/Fan 160°, 350°F, Gas 4. Using a 20cm (8") shallow square loose-bottomed tin, line with parchment paper and grease. 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. 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. 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. Sticky Recipe Favourites Lyle's Chocolatey Fudge Cupcakes Gingerbread Recipe: Lyle's Gallant Gingerbread Lyle's Easy Treacle Tart Recipe Lyle's Golden Syrup Flapjack Recipe Lyle's Golden Syrup Lemon Drizzle Loaf Cake Recipe Lyle's Warming Apple & Blackberry Crumble Recipe Lyle's Banana Bread Recipe Lyle's Homemade Chocolate Brownies Recipe Lyle's Sticky Delicious Baklava Recipe View more recipes THIS SITE USES COOKIES. This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site. OK & Continue