blackberry & apple flapjack

blackberry & apple flapjack

This flapjack is sticky and moist, with the addition of fresh fruit it is wise to store it in the fridge to prevent it spoiling.

Makes 12 flapjacks


  • 120 g (4 1⁄4 oz) butter
  • 85 g (3 oz) demerara sugar
  • 2 tbsp golden syrup, maple syrup, agave or rice syrup
  • 125 g (4 1⁄2 oz) rolled oats
  • 125 g (4 1⁄2 oz) jumbo rolled oats
  • 50 g (1 3⁄4 oz) sunflower seeds
  • 30 g (1 oz) pumpkin seeds
  • 50 g (1 3⁄4 oz) brazil nuts, chopped
  • 1 large Bramley apple, peeled and grated
  • 250 g (9 oz) blackberries, washed


Preheat the oven to 180°C/350°F/Gas mark 4.

Melt the butter, sugar and syrup over a low heat. Remove from the heat and add the oats, seeds and nuts, stir to mix. Gently stir in the grated apple.

Grease and line a 20-cm (9-in) square cake tin with baking parchment. Press half the flapjack mixture into the base of the tin. Mash the blackberries with a fork and spread these on top of the flapjack mixture, top with the rest of the flapjack mixture, leaving the blackberries sandwiched in the middle.

Bake in the centre of the oven for 20–25 minutes until nicely browned. Cut into squares and leave in the tin to cool completely.