Denise says:

  • These yummy flapjack bars, sandwich a sweet, tangy blackberry jam filling, in between a comforting, chewy base and topping. If you’re feeling adventurous, you could pick your own blackberries, although avoid picking red fruits as these are not fully ripe.
  • When not in season, you can use frozen instead.
  • Chef’s tips: although the homemade version tastes best, if you are short on time, you could use ready-made blackberry jam.
  • Preparation Time: 25 minutes plus chilling
  • Cooking Time: 55 minutes
  • Makes: 12

Ingredients:

  • Jam Filling
  • 2 large apples-peeled, cored and roughly chopped
  • 200g fresh blackberries
  • 1 tablespoon maple or date syrup
  • ½ lemon zest and 1 tablespoon juice
  • 1 teaspoon vanilla extract
  •  
  • Base
  • 100g non-dairy margarine
  • 200g wholemeal flour
  • 50g soft brown sugar
  • 30g ground almonds
  • 1 teaspoon cinnamon
  • Topping
  • 50g non-dairy block margarine – chilled
  • 75g wholemeal flour
  • 30g soft brown sugar
  • 1 teaspoon cinnamon
  • 60g pecan nuts – roasted and roughly chopped
  • 100g oats

Method

  1. Line a 20cm square tin with baking parchment.
  2. Put the apple, blackberries, maple or date syrup, lemon juice, zest, vanilla extract and 20ml water in a medium saucepan. Bring to the boil, then reduce to medium heat and simmer for 10 minutes, mashing the apple with a fork every so often until soft and most of the liquid has evaporated. Remove and set aside to cool.
  3. For the base, place all the ingredients into a food processor and pulse until well combined. Press the mixture in an even layer onto the base of the tin. Using a fork, prick all over and then leave in the fridge for 15 minutes to firm up.
  4. For the topping, place the margarine, flour, sugar and cinnamon into a food processor and pulse until well combined. Remove and transfer to a small bowl.  Add the pecan nuts and oats and stir.
  5. Preheat the oven to 180°C / Gas mark 5.
  6. Bake the base for 15 minutes. Remove and leave to cool for 5 minutes.
  7. Spread the filling on the cooked base carefully spreading it evenly, right to the edges.
  8. Add the topping and bake for a final 30 minutes.
Leave to cool completely in the tin – about 30 minutes before cutting into 12 bars.