Apple Flapjack Recipes

Steps:

• Heat oven to 190C/fan 170C/gas 5. Peel, core and thinly slice the apples and mix with the jam and orange juice. Spread evenly over a buttered 1.5-litre ovenproof dish, not too deep.
• Mix the oats, flour and cinnamon in a large bowl. Add the butter in small chunks and rub in gently. Stir in the sugar and rub in again. Drizzle over the syrup, mixing with a knife so it forms small clumps. Sprinkle evenly over the apples and bake for 30-35 mins until the juices from the apples start to bubble up. Cool for 10 mins, then serve with custard, cream or ice cream.

Steps:

• In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
• In another bowl, beat the eggs and then whisk in the milk and vanilla.
• Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat.
• Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed.
• Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Butter the base of a 20 x 20cm square tin and line with baking parchment. Tip the chopped apples into a small saucepan with 2 tsp water and cook over a medium heat for 3-4 mins until the apples are just soft enough to crush, but there's still a little water left in the pan. If needed, add a little more water and cook the apples for slightly longer. Remove from the heat and crush the apples using a potato masher or a fork to break up slightly, then tip into a bowl and set aside.
• Tip the butter, golden syrup and sugar into the pan and warm through over a low heat until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.
• Combine the oats, dried apple and cinnamon, if using, in a large bowl. Tip in the buttery syrup mix and cooked apples, then stir to combine. Tip the flapjack mixture into the prepared tin and press down firmly. Level the surface using a spatula, then bake for 25-30 mins until golden and bubbling at the sides. Leave to cool. Cut into 16 pieces. Will keep in an airtight container for three days.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Melt butter in an oven-safe skillet over medium heat; cook and stir apple slices, about 1/4 cup sugar, and cinnamon in butter until apples are tender, about 5 minutes.
• Beat eggs, milk, flour, remaining 1/4 cup sugar, baking powder, vanilla extract, and salt in a large bowl until batter is smooth; pour batter evenly over apples.
• Bake in the preheated oven until golden brown, about 10 minutes. Run a spatula around the edges of the pancake to loosen. Invert skillet over a large plate to serve.

Steps:

• Preheat the oven to 190 degrees.
• Place the apples in a small saucepan together with the lemon juice and a.
• little water.
• Bring to the boil.
• cover and simmer for 10 minutes or until the apple is soft then mash the.
• apple to a soft purée.
• Melt the butter, sugar and syrup in another saucepan, but do not let the.
• mixture boil.
• Stir in the oats, cinnamon and salt and mix well.
• Press half the mixture into a 20cm/8 inch sandwich tin.
• Spread the apple purée on top, then cover with the remaining flapjack.
• mixture.
• Bake for 25 minutes, or until golden brown.
• Remove from the oven and mark into slices, but leave to cool before.
• attempting to remove from the tin.