Apple Slice
This easy apple slice with a biscuit base is a delicious update on a classic Aussie dessert. Made with warming spiced apple and crunchy, buttery crumble topping.
Servings: 12 slices
Equipment
- electric hand beaters or stand mixer
- 7 inch or 20cm square baking tin
Ingredients
For the biscuit base and crumble topping
- 2 cups (300gms) plain flour
- ½ cup (60gms) ground almond meal
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 125gms (½ cup plus 2 teaspoons) unsalted butter
- ½ cup (110gms) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the filling
- 1 can/tin (14oz/400gms) tinned apple slices
- 1 tablespoon plain flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
Instructions
- Preheat your oven to 200°C (390°F)/180°C fan-forced. Grease and line your cake tin with baking paper.
- Add the dry ingredients for the base except for the sugar to a bowl and whisk to mix. In a seperate bowl cream the room temperature butter and sugar together until light and fluffy.
- Add the vanilla extract and egg to the butter and sugar mix and mix well. Add the dry ingredients and mix lightly until just combined but still crumbly.
- Put just over half the biscuit mix (350gms) into the greased cake tin and lightly press down until it is evenly spread out on the tin. The mix will feel like quite a thin layer in the tin thin but this is normal. Bake for about twelve minutes or until the base is starting to turn a light golden color.
- Put the tin of pie apples into a bowl. Add the flour and spices for the apple filling and mix well. Spoon the apple mix over the baked base. The apple will only just cover the base, move it around with a spoon until you have a more or less even covering.
- Crumble the rest of the base mix over the apple. Bake for a further twenty-five minutes until the top is golden and crunchy.
- Serve while still warm with a scoop of vanilla ice cream, or equally good once completely cool.
Notes
Storage:
Best eaten on the day it's made for maximum crunch. It can be stored in an airtight container in the fridge for up to five days. It will still be delicious and safe to eat but will start to lose its crunch over time.