Picnic season is upon us. Pack your blanket, waterproofs, swimming costume, sun screen, umbrella, wellies, sun hat, a flask of tea and let’s go!
The British weather certainly keeps things interesting! Anyone who has taken a break at the seaside will recall the biting Atlantic winds, sandy sandwiches and sitting huddled in the car while it pours with rain, because there’s nowhere else to go. We can have snow in April, balmy days in Bournemouth in the winter and everything else in between. Sometimes the sun shines (“Phew, what a scorcher!”) Be prepared for anything, but don’t let it stop you getting out and having fun!
This year I bought Mr Crumbs membership of the National Trust as an anniversary present and we are trying to tick of as many places as possible before it runs out. Thankfully not having to pay to get in means we can take advantage of the excellent cafês and tea shops instead of having to eat sarnies on a bench in the rain, which is nice. But there is something rather romantic about a traditional picnic in beautiful surroundings, so I’m on the lookout for recipes and ideas for picnic food that it easy to prepare, easy to eat and (most importantly) travels well! These toffee apple flapjacks fit the bill nicely, even Eldest Son who is not keen on flapjacks raved about these. Simply change the oats to gluten free oats, for a gluten free option.
Toffee Apple Flapjacks
- 3 dessert apples
- juice of ½ a lemon
- 30g caster sugar
- 130g toffees (I used Werthers toffee, because it’s softer than a lot of other brands and is easier to cut up)
- 140g butter
- 140g golden syrup
- 50g brown sugar
- 250g rolled oats
- pinch of salt
Preheat the oven to 180°c/160 fan/gas mark 4. Grease and line a square cake tin or traybake tin.
Peel, core and chop the apples. Put in a small saucepan with the lemon juice and caster sugar, simmer gently until soft. Puree till smooth. Chop the toffees into smallish chunks. A greased knife or scissors will work best.
Measure out the oats into a large bowl. Put the butter, brown sugar, syrup and salt in a saucepan and heat gently until the butter has melted. Pour the butter mixture and apple puree onto the oats and mix well. Stir in the toffee pieces.
Scrape everything into the prepared cake tin and bake for around 20 mins, until golden brown on top. Cool in the tin on a wire rack. Cut into squares or bars while still slightly warm.