These apple and blackberry flapjack bars are soft, golden and so delicious. They are full of Autumnal flavours and go very well with a cup of tea or for a quick mid afternoon energy boost.
Now it’s September I’m in full swing with Autumnal recipe testing. Not being a huge fan of Summer, I welcome this month with open arms – it can still be sunny and warm, but without that stifling humidity of hot Summer days. It’s the month that we start thinking about baking cinnamon rolls, comforting soups and stews and my absolute favourite – pumpkin spice lattes!
So now I’ve hopefully got you in the mood for some Autumnal baking, let me tell you about these apple and blackberry flapjack bars. They are based on my popular fruity flapjack recipe which is pretty much the most foolproof flapjack recipe I’ve ever made. They are super easy and work every time.
ingredients you’ll need to make these apple and blackberry flapjacks
- Butter. I’ve made flapjacks with both proper block butter and margarine, and block butter wins every time.
- Demerara or soft light brown sugar – either will work but bear in mind that the soft brown sugar will make the flapjack softer. Demerara sugar is my first choice for making flapjacks.
- Maple or golden syrup. Honey will also work fine – use whatever you have.
- Rolled oats. I use Scott’s medium porridge oats.
- Golden Linseeds. You don’t have to add these, but I like to sneak them into recipes whenever I can – they are high in fibre and are a good source of protein.
- Pumpkin seeds, Sunflower seeds and sesame seeds
- chopped diced apple. Any eating apple will work in this recipe.
- Fresh blackberries
are these apple and blackberry flapjacks soft or crispy?
Because of the moisture in the fruit, these flapjacks are quite soft. If you only like hard, crispy flapjacks, this recipe probably isn’t for you!
how long do these apple and blackberry flapjacks keep for?
These flapjacks will keep for up to 3 days in an airtight tin. They also freeze very well for up to 3 months.
trouble shooting and commonly asked questions
My flapjacks are too hard.
If the flapjacks are too hard and crunchy, they’ve been baked for too long. I bake mine for 30 minutes and they are just right, but they might need 5 minutes more or less in your oven. I would start checking them after 25 minutes.
the flapjack mixture crumbled after it was baked.
It’s important to press the oat mixture firmly into the tin before baking – this will help the mixture to stick together. Not adding the correct amount of syrup can also make the flapjacks crumbly and dry.
did you make these apple and blackberry flapjacks?
I would love to hear how you got on with the recipe! Leave a comment below and rate the recipe out of 5 by clicking on the stars in the recipe card below.
If you have taken a photo of your flapjacks, I would love to see them. Tag me on Instagram #sweetsavouryblog
want to see more autumnal apple bakes?
- 175g butter
- 175g Demerara or soft light brown sugar
- 2 tbsp honey, maple or golden syrup
- 1/2 tsp vanilla extract
- 250g rolled oats (not jumbo oats)
- 25g golden linseeds
- 25g mixture of pumpkin, sesame or sunflower seeds
- 125g peeled and chopped apple
- 100g fresh blackberries
- Preheat the oven to 180C/160Fan/Gas mark 4. Grease and line a 22cm square baking tin.
- Melt the butter, sugar, honey/maple/golden syrup and vanilla extract in a large saucepan over a low-medium heat, stirring occasionally.
- Once the butter/syrup mixture has melted and the sugar has completely dissolved, tip in the oats and seeds and stir well to mix.
- Fold in the chopped apple and most of the blackberries. Tip this oaty mixture into the tin and using a spoon, firmly press the mixture to even it out. Place the reserved blackberries on top, lightly pressing them into the mixture. Don't be too worried if they get slightly squashed - this adds to the rustic charm of the flapjacks.
- Bake for 25-30 minutes or until the flapjacks are golden around the edges. They will still be quite soft in the middle but will firm up a little when cooled. These flapacks have quite a soft texture because of the fresh fruit. Using a sharp knife, mark the flapjack into squares (but don't cut right through) while still warm. Once the flapjacks are completely cold, cut through the lines you made.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 336Total Fat 19gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 31mgSodium 745mgCarbohydrates 40gFiber 4gSugar 22gProtein 5g
Calories and Nutritional information are provided by a third party application and should be viewed as indicative figures only.