Hurray, Autumn is upon us again! As corny as it sounds, is there anything more heart-warmingly lovely than taking a quiet pink-cheeked walk in the September/October sunshine amidst a crisp breeze while taking in all the gorgeously coloured leaves, fallen apples and shiny conkers underfoot? It’s at this time of year that I’m glad I can walk to work, and recently I haven’t been able to resist stopping to take photos on the way as my scenic route looks particularly stunning of an autumnal morning.
Most importantly, Autumn marks the arrival of one of my favourite things – scrumping season! My mum and I did our usual ritual of venturing out to the nearby fields on the first Saturday in September and came back with a glorious bounty of apples, blackberries and plums. The majority of the berries and some of the apples were used to make vast quantities of my beloved blackberry, apple & cinnamon jam, but it wouldn’t be right to not keep a few aside for some baking.
The scrumped apples have made a delicious addition to various recipes that I’ve tried, including Waitrose’s spiced apple & walnut blondies and my go-to Weetabix loaf. However, I think my favourite 2016 Autumn apple creation has to be these toffee apple flapjacks. They’re squidgy, sweet and sharp, and remind me of a cross between a flapjack and a crumble – perfect for a chilly evening. They’re also yummy served warm with custard.
For another wonderfully autumnal treat where apples are the star, why not check out my Autumn Bliss cake?
INGREDIENTS – makes 15 flapjacks
- 130g/4.5 oz butter or margarine
- 170g/6 oz brown sugar
- 3 tbsp maple syrup
- 255g/9 oz oats
- 2 eating apples, peeled, cored and chopped into chunks about the size of a 10p piece
- 60g/2 oz mini toffee/fudge pieces (I used Aldi’s mini salted caramel fudge pieces), or larger toffees/fudges chopped into small pieces
- 1 tsp cinnamon
- Pre-heat the oven to 180 degrees C (or 160 fan) and line a rectangular baking tray with parchment paper.
- Put the butter/margarine, sugar and maple syrup in a heatproof bowl and melt together in the microwave in blasts of 1 minute until smooth, stirring at each interval. Alternatively, melt together in a pan on the hob over a low heat, stirring regularly.
- Stir the oats, apple chunks, toffee/fudge pieces and cinnamon into the liquid mixture until thoroughly coated.
- Pour the mixture into the prepared baking tray and place in the oven for around 15-20 minutes, or until slightly golden at the sides.
- Leave the flapjacks to cool on a wire rack and then slice into squares with a sharp knife.