SWEET THINGS
Apple Crumble Slice Bars
Apple crumble in slice form, with soft spiced apples and a golden oat crumble.
EASY
50 MINS + COOL
MAKES 9
ABOUT THE RECIPE
Apple crumble slice bars are exactly as useful as they sound. The apples cook down first until glossy and fragrant, then get tucked between a buttery base and a golden crumble top. Very good with tea, dessert, or straight from the tin.
THE RECIPE
Ingredients
Crumble Base and Topping
155 g plain flour
125 g brown sugar
55 g rolled oats
Generous ½ tsp fine sea salt
145 g unsalted butter, melted
Apple Filling
350 g Pink Lady apples, about 2 to 3 medium, cored and chopped
50 g brown sugar
Juice and zest of ½ lemon
1 tsp ground cinnamon
¼ tsp ground ginger
½ tsp vanilla extract
1 tsp cornflour
To Finish
30 g walnuts, roughly chopped
Method
1.
Preheat oven to 180°C fan-forced. Line a 20 x 20 cm square baking tin with baking paper, leaving a slight overhang for easy removal.
2.
In a medium bowl, combine the flour, brown sugar, rolled oats and salt. Pour in the melted butter and mix with a spatula until the mixture forms a coarse, crumbly texture.
3.
Reserve about ¾ cup of the crumble mixture for the topping, then press the remaining mixture firmly and evenly into the base of the prepared tin.
4.
Place the chopped apples, brown sugar, lemon juice, lemon zest, cinnamon, ginger, vanilla and cornflour in a small saucepan over medium heat. Cook for 3 to 4 minutes, stirring occasionally, until the apples begin to soften and the mixture looks lightly glossy.
5.
Spread the warm apple mixture evenly over the crumble base.
6.
Scatter the reserved oat crumble over the apples. Sprinkle the chopped walnuts over the top. Lightly press the topping, but do not compact it. You want it to stay crumbly.
7.
Bake for 25 to 30 minutes, or until the topping is golden and the apple filling is bubbling around the edges.
8.
Allow the slice to cool completely in the tin for at least 1 hour, or until set. Use the baking paper overhang to lift it out, then cut into 8 bars.
SAMANTHA'S NOTES
Cool before slicing
Reserve the crumble
Keep it loose
Let the slice cool in the tin for at least 1 hour before lifting and cutting. The base firms up and the apple filling settles, which means neat bars, not apple rubble.
Before pressing the base into the tin, scoop out about ¾ cup of crumble for the top. It keeps the base sturdy while still giving you that golden crumbly finish.
Press the base firmly, but scatter and press the topping lightly. A loose crumble bakes up golden and textured instead of turning dense or too neat.
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