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Apricot and almond flapjacks
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These fruity, gooey bars are just the thing for picnics and country walks, or can be served warm with ice cream for pudding. The apricot filling cuts through the sweetness beautifully.
Makes: 12-16 bars
about 400g fresh apricots, roughly chopped
2 tbsp lemon juice
130g light brown soft sugar
230g unsalted butter, plus extra for greasing
350g rolled porridge oats
¾ tsp ground cinnamon
100g blanched almonds, chopped
½ tsp fine salt
100g golden syrup
1. To make the filling, put the apricots, lemon juice and 30g sugar in a large pan. Cook over a medium heat, stirring occasionally, until a thick compote forms (12-15 minutes); set aside to cool a little.
2. Meanwhile, preheat the oven to 200˚C, gas mark 6. Lightly grease and line a 20cm square baking tin with baking parchment. Mix the oats, cinnamon, almonds and salt together. In a pan, melt the butter, golden syrup and remaining 100g sugar together over a low heat. Mix into the oat mixture to form a coarse dough.
3. Press ½ the dough into the bottom of the lined tin. Spread the apricot compote evenly over the dough. Carefully top with spoonfuls of the remaining dough, spreading out roughly with the back of a spoon to make an even layer. Bake for 25-30 minutes, then cool completely in the tin. Cut into 12-16 bars or squares.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per bar (16) 1231kJ
This recipe was first published in July 2019.