Cook: 55 minutes

Serves: 12

It’s the perfect time of year for blackberries and apples, and they are also ideal partners for this Sukkot-friendly bake. Tip: this jam is delicious, but if you are short on time, you could use ready-made blackberry jam.

Method

Line a 20cm square tin with baking parchment.
Put the apple, blackberries, maple or date syrup, lemon juice and 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.

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Ingredients

Name: Blackberry and pecan flapjack bars
Prep time: 25 min
Cook time: 55 min
Yield: 12
Ingredients: Jam:; 2 large apples, peeled, cored and roughly chopped; 200g fresh blackberries; 1 tbsp maple or date syrup; ½ lemon - zest + 1 tbsp juice; 1 tsp vanilla extract; Base:; 100g non-dairy margarine; 200g wholemeal flour; 50g soft brown sugar; 30g ground almonds; 1 tsp cinnamon; Topping:; 50g non-dairy block margarine, chilled; 75g wholemeal flour; 30g soft brown sugar; 1 tsp cinnamon; 60g pecan nuts, roasted and roughly chopped; 100g oats

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