This Apple Crumble Slice is basically apple crumble that decided to get organised into neat little squares.
It's got the same sweet cinnamon apple filling as my classic apple crumble, just sandwiched between two layers of buttery oat crumble instead of served in a bowl. If your family's always after an apple fix, my Easy Apple Cake is another one that disappears fast.
A Quick Look At The Recipe
✅ Recipe Name: Apple Crumble Slice
🕒 Ready In: 1 hour (plus at least 2 hours chilling)
👪 Serves: 16 pieces
🍚 Calories: 303kcal per serve
🥣 Main Ingredients: rolled oats, plain flour, apples, cinnamon
📖 Dietary Info: Vegetarian, freezer-friendly, Thermomix method included
⭐ Why You'll Love It: Two layers of buttery oat crumble sandwiching a sweet cinnamon apple filling - it's apple crumble you can cut into neat squares.
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"Delicious. Chopped walnuts on top is nice too." - Rachel
Rachel's onto something with the walnuts - I've included it as a variation below. If you're already a crumble convert, my Creamy Lemon Crumble Bars and Lemon & Blueberry Crumble Bars use the exact same base and topping, just with a different filling in the middle.
And if apple's your thing, don't miss my Apple Crumble Muffins for something you can eat with one hand.
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Why You're Going To Love This Recipe
- One crumble mixture, double duty - it's used for both the base and the topping, so there's less mixing and less washing up.
- Sweet and tangy filling - cinnamon-spiced apples that balance out the crumble instead of tasting like straight sugar.
- Conventional or Thermomix - both methods are included in the recipe card, so however you bake, you're sorted.
- Make-ahead and freezer-friendly - keeps well in the fridge and freezes brilliantly for busy weeks.
Apple Crumble Slice Ingredients
Just a handful of pantry staples here, plus whatever apples you've got in the fruit bowl. A few things worth knowing before you start.
- Apples - Granny Smith gives you a tart bite against the sweet crumble, Pink Lady or Jazz apples are sweeter (my usual pick), or use whatever firm apple is sitting in the fruit bowl.
- Rolled oats - stick to traditional rolled oats, not quick oats, or you'll lose that chunky crumble texture.
- Raw sugar and brown sugar - raw sugar gives the crumble its crunch, brown sugar adds a deeper caramel note. You need both.
Variations
- Add nuts - scatter a handful of chopped walnuts or pecans over the top crumble before baking for extra crunch (reader Rachel swears by walnuts on hers).
- Swap the fruit - trade half the apple for chopped pear, or try my Apple Blackberry Crumble or Apple and Blueberry Crumble if you're after a fruitier filling altogether.
- Warm up the spice - add a pinch of ground ginger or mixed spice alongside the cinnamon for extra depth.
- Gluten-free - use a good quality gluten-free plain flour blend in both the crumble and the filling, plus certified gluten-free rolled oats.
How To Make Apple Crumble Slice
The exact same crumble mixture makes the base and the topping, so this comes together quicker than it looks.
Note: Scroll to the recipe card at the bottom of the post for the ingredient quantities and full detailed method.
- Step 1: Mix the crumble ingredients. Whisk together the flour, oats, salt, bi-carb soda, raw sugar and brown sugar in a large bowl. Preheat the oven to 170°C (160°C fan-forced) and line an 18 x 28cm slice tin with baking paper, leaving the edges overhanging.
- Step 2: Add the butter. Stir through the melted butter and vanilla extract until well combined and the mixture clumps together into small chunks when pressed.
- Step 3: Press and bake the base. Spoon just over half the crumble into the tin and press it down really firmly in an even layer. Bake for 15 minutes, then set aside (leave the oven on).
- Step 4: Make the apple filling. Toss the sliced apples with the flour, sugar, cinnamon and nutmeg until every piece is well coated.
- Step 5: Add the filling. Spread the apple mixture in an even layer over the cooked base.
- Step 6: Top and bake again. Sprinkle the remaining crumble over the apples and press down lightly. Bake for a further 25 minutes until golden. Cool, then refrigerate for at least 2 hours (overnight is even better) before slicing into squares.
Recipe Tips
- Press the base really firmly - a loose base means a crumbly, hard-to-cut slice. Use the back of a spoon or a flat-bottomed glass to pack it down properly.
- Don't skip the chilling - at least 2 hours in the fridge (overnight is even better) is what gives you clean, neat squares instead of a crumbly mess.
- Recrisp leftovers - if the top's gone a bit soft after a day or two in the fridge, pop a piece under the grill for a couple of minutes to bring the crunch back.
- Make it a dessert - warm a square in the microwave for 20-30 seconds and serve with custard, cream or a scoop of vanilla ice cream.
- Storage - keep in an airtight container in the fridge for up to 4 days.
- Freezing - freeze in an airtight container, or wrapped individually, for up to 3 months. Thaw in the fridge overnight, then eat cold or warm it through.
Apple Crumble Slice FAQs
Yes, and it's actually better made a day ahead. Once it's had a proper chill in the fridge, it slices into neat squares instead of falling apart.
Both work. Straight from the fridge it's a firm, chewy slice, or warm a piece in the microwave for 20-30 seconds and serve with custard, cream or a scoop of vanilla ice cream if you want it as a proper dessert.
Granny Smith apples give you a tart contrast against the sweet crumble. Pink Lady or Jazz apples are sweeter, and that's usually what I reach for. Honestly, any firm apple sitting in your fruit bowl will do the job.
Definitely. Chopped walnuts scattered over the crumble topping add a nice crunch, and a few sultanas through the apple filling work well too.
No - the apple slices go in raw, just tossed with the flour, sugar, cinnamon and nutmeg. The flour coating soaks up the juice as everything bakes together, which is what gives you that soft, jammy filling instead of a soggy one. Pre-cooking the apples first would only make the filling wetter.
More Quick & Easy Bars, Slices and Brownies
If you're partial to a good crumble or slice, don't stop here - there's plenty more where this came from.
Apple Crumble Slice
Ingredients
For the base and crumble:
- 1 ¼ cups (155g) plain flour
- 1 ¼ cups (110g) rolled oats
- ½ teaspoon salt
- ½ teaspoon bi-carbonate soda
- ½ cup (100g) raw sugar
- ½ cup (80g) brown sugar packed
- ¾ cup (170g) unsalted butter melted
- 1 teaspoon vanilla extract
For the apple filling:
- 3 apples peeled and sliced thinly
- 2 tbs plain flour
- 2 tbs raw sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (160 degrees if fan forced).
- Grease and line an 18X28cm slice tray with baking paper, allowing the edges to overhang.
- In a large bowl, whisk together the plain flour, rolled oats, salt, bi-carb soda, raw sugar and brown sugar.
- Add the melted butter and vanilla extract and stir mixture until well combined.
- Spoon half of the crumble mixture into the bottom of the prepared tin and press very firmly into an even layer. Bake in preheated oven for 15 minutes.
- Remove from oven and set aside (leave the oven turned on).
- To make the apple filling, place the sliced apples into a mixing bowl. Add the plain flour, raw sugar, cinnamon and nutmeg and mix until the apples are well coated.
- Spread the apple slices in an even layer over the top of the cooked base.
- Sprinkle the remaining crumble mixture over the top of the apple and press down lightly.
- Bake in oven for 25 minutes or until lightly golden.
- Remove from oven and allow to cool.
- Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
- Store in airtight container in refrigerator for up to 4 days.
Thermomix Method
- Preheat oven to 170 degrees celsius (160 degrees if fan forced).
- Grease and line an 18X28cm slice tray with baking paper, allowing the edges to overhang.
- Place the butter and vanilla into the Thermomix bowl. Melt for 4 minutes, 80 degrees, Speed 2.
- Add the plain flour, rolled oats, salt, bi-carb soda, raw sugar and brown sugar and mix on REVERSE, for 10 seconds, Speed 7. Scrape down the sides and repeat for a further 5 seconds or until crumbly.
- Spoon half of the crumble mixture into the bottom of the prepared tin and press very firmly into an even layer. Bake in preheated oven for 15 minutes.
- Remove from oven and set aside (leave the oven turned on).
- To make the apple filling, place the sliced apples into the Thermomix bowl. Add the plain flour, raw sugar, cinnamon and nutmeg and mix on REVERSE for 10 seconds, Speed 2 or until the apples are well coated.
- Spread the apple slices in an even layer over the top of the cooked base.
- Sprinkle the remaining crumble mixture over the top of the apple and press down lightly.
- Bake in oven for 25 minutes or until lightly golden.
- Remove from oven and allow to cool.
- Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
- Store in airtight container in refrigerator for up to 4 days.
Rachel says
Delicious. Chopped walnuts on top is nice too.
Beverley Nash says
Excellent recipe, really easy to make with the double crumble layer.
I used an old jar of ready made apple sauce and added custard powder to thicken it during cooking.
I substituted protein powder for flour, added ginger and sea salt to the crumble, and added 2 dessert spoons of runny honey to the mix. It worked brilliantly.
My main gripe is the quantity simply isn't substantial enough. It made 9 shallow and not very big pieces. Next time I'll make a double quantity and have it twice as thick.
Lucy says
Fantastic! I'm so glad you like it! Hehehe! A double batch would be delicious!
rutjens family says
Yummy! Our family's favourite dessert! xx
Lucy says
Oh thank you so much!!! xx
Rebecca says
Very yummy and appreciated by the whole family! Served with warm custard. I did halve the sugar content though and still very sweet (used golden delicious.)
Lucy says
Fantastic!