I love Autumn, in fact I love Winter too. Spring’s good. Summer I am shy of. It’s the need to bare flesh and drink white wine rather than red that just doesn’t sit too well with me. But Autumn with your ’70s brown and orange colour scheme and your leaving the house cold air slap in the face and your chin skimming scarves and your comfort blanket roast dinners and your warming, lip staining red wine and your scalding crumbles and your crack and crunch toffee apples and your oohs and aahs at the fireworks that last all of 2 minutes. Autumn, I love you.
Is there anything more Autumnal than oats, apples and blackberries? Here’s a little video I made with Sainsbury’s of these flapjacks. I *may* have taken two trays home from the shoot. They were that good.
- 150g salted butter, cut into cubes
- 75g demerera sugar
- 120g golden syrup
- 300g porridge oats
- 50g apple, cut into chunks
- 100g blackberries (fresh or frozen)
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square baking tin and line with baking parchment.
- Melt the butter, sugar and golden syrup together in a large saucepan. Stir in the porridge oats and fold through the apple and blackberries.
- Pour into the baking tin and bake for 25 mins until golden. Cut into 16 squares while hot and then leave to cool in the tray.
If you like flapjacks but want to make your mix go a bit further you can save money by making these flapjack balls. (Also loved by kids, it might be their miniature nature.) Or if you want to make your flapjacks a little bit different adding jam to the middle is delicious. And my favourite alternative to regular flapjacks has to be this no bake version using muesli, butter and toffees. It’s very easy and very moreish. Dangerous!