Terrific, served still with a hint of warmth, alongside some whipped cream, custard or ice cream as an alternative to apple pie.
Preheat the oven to 180°C/Fan 160°, 350°F, Gas Mark 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 from the oven, 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.
Ingredients – 10 items
Lyle's Apple Pie Flapjacks
Fairtrade Tate & Lyle Light Muscovado Sugar
Lyle’s Golden Syrup
Mornflake organic oats
Pinch fine table salt
Ground cinnamon to taste
Fairtrade Tate & Lyle Icing Sugar
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