Lois’ apple flapjack is like a bowl of stewed apples topped with Anzac biscuit topping. A dream pudding in my book (a dream breakfast, too). Next time I make this I’m going to up the Anzac factor by adding long thread coconut and an extra tablespoon of golden syrup (and not add any sugar to the apples).
Apple flapjack (Lois Daish, Listener, June 4 2005)
80g butter (if using unsalted butter, add a pinch of salt to the dry ingredients)
1 heaped tablespoon golden syrup
2 cups rolled oats
1/2 cup standard flour
1/2 cup brown sugar
5 large cooking apples
1/4 cup water
1/4 cup sugar
Preheat oven to 170°C. Melt the butter and golden syrup in a medium-sized pan. Once melted, add the dry ingredients and stir to mix. Peel, core and slice the apples. Place into a large baking dish. Sprinkle with water and sugar. Spoon the topping over the apples and bake for about an hour until the apples are tender and the topping is crisp. It goes without saying that this is heavenly with vanilla ice cream or a dollop of thick Greek yoghurt.