Homemade Apple Crumble Slice filled with sweet apple slices and topped with an oat streusel crumble. Serve it cold or warm it up for a decadent dessert!
One of my favourite winter desserts is my classic apple crumble recipe. It’s quick, it’s easy and it’s always a winner (especially on those freezing cold nights!). And so, I thought I’d switch things up and change it into an Apple Crumble Slice – a yummy treat that you can eat anytime of the day (breakfast included… of course!).
A classic apple crumble recipe with a twist
My apple crumble slice recipe has the same sweet and tangy apple and cinnamon filling as in my classic apple crumble dessert, apple crumble cake and apple crumble muffins… BUT it’s baked between TWO layers of crumble (one on the base and one on top – talk about double trouble!).
The perfect crumble recipe
The crumble really is the star of this recipe – it’s the perfect mix of crunchy, sweet and delicious. Plus, the exact same crumble mixture is used for the base and the topping, so you save yourself lots of time and effort!
This crumble recipe is the exact same recipe I use for my Creamy Lemon Crumble Bars and my Lemon & Blueberry Crumble Bars… it really is soooo good!
To make the crumble, you’ll need:
- plain flour
- rolled oats
- salt
- bi-carbonate soda
- raw sugar
- brown sugar
- melted butter
- vanilla extract
*Please scroll to the recipe card at the bottom of the post for ingredient quantities and method
Step 1 – Mix the dry ingredients together
Step 2 – Stir through the melted butter and vanilla extract until everything is coated in the butter and the mixture resembles small balls or chunks.
Using the crumble mixture for the base and the topping
One of the best things about this recipe is that you simply divide the crumble mixture in half and use it for both the base and the topping. There’s just a couple of little tips you need to know:
- use just over half of the mixture for the base. Press it down really (REALLY!) firmly in the baking tin.
- sprinkle the remaining crumble over the top – making sure you’ve got some nice little chunky ‘balls’ of crumble.
- lightly press the crumble topping onto the apple filling.
How to make the apple and cinnamon filling
The filling for this apple crumble slice is perfectly tangy and sweet!
To make the filling, you’ll need:
- apples, peeled and thinly sliced
- plain flour
- raw sugar
- cinnamon
- nutmeg
*Please scroll to the recipe card at the bottom of the post for ingredient quantities and method
Then it’s simply a matter of coating the apples with the flour, sugar and spices. These give the apples such a beautiful sweet flavour.
What type of apples are best for apple crumble?
You can use pretty much any type of apple you like for this recipe!
- Granny Smith apples give a tart flavour which contrasts nicely with the sweet cinnamon and the crunchy oat topping
- Pink Lady or Jazz apples are slightly sweeter (I generally use Pink Lady apples)
- Sweet red apples are also delicious
… the choice is yours!
Winter comfort food dessert recipes
You can’t beat a big bowl of dessert on a cold winters night… right!? Check out a few of my favourite winter desserts here!
VIDEO: HOW TO MAKE APPLE CRUMBLE SLICE
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Apple Crumble Slice
Ingredients
For the base and crumble:
- 1 1/4 cups (155g) plain flour
- 1 1/4 cups (110g) rolled oats
- 1/2 tsp salt
- 1/2 tsp bi-carbonate soda
- 1/2 cup (100g) raw sugar
- 1/2 cup (80g) brown sugar packed
- 3/4 cup (170g) unsalted butter melted
- 1 tsp vanilla extract
For the apple filling:
- 3 apples peeled and sliced thinly
- 2 tbs plain flour
- 2 tbs raw sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (160 degrees if fan forced).
- Grease and line a 17X28cm 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 a 17X28cm slice tray with baking paper, allowing the edges to overhang.
- Melt the butter and vanilla in the Thermomix bowl for 3 minutes, Speed 2, 50 degrees.
- Add the plain flour, rolled oats, salt, bi-carb soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
- 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, Speed 2 until coated (use the spatula to help mix).
- 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 or freeze for up to 3 months.
