Place the sugar, butter and syrup in a saucepan and heat gently until melted and combined.
Roughly chop the apricots into chunks and mix into the oats along with the berries.
Add the melted ingredients to the oats and mix until everything is incorporated.
Line a 23cm square tin with greased baking paper.
Pour the mixture into the tin and press down firmly with a spatula to ensure there are no gaps in the mixture.
Place in a preheated oven at 180C (160C fan assisted) for 20 minutes until golden.
Take out of the oven, press the flapjack down again if it has risen in any areas and allow to cool completely in the tin.
Once cooled, cut the flapjack into rectangles and store in an airtight container.