Apple Slice with ANZAC Crumble
While making my annual batches of ANZAC biscuits this year, I made a startling discovery. It turns out that ANZAC biscuit dough also happens to make an excellent crumble mix! And with the weather cooling here in Australia my instinctive craving for warm comforting desserts is growing stronger by the day, apple crumble high on that craving list. Combine these two things together and this slice was born!
You can cut this into smaller pieces and serve as a slice for morning tea, for keep the squares bigger and service with a dollop of Chantilly cream and a drizzle of salted caramel for an indulgent and comforting autumn dessert. Or be like me and do both!
Ingredients
Apple puree
450g granny smith apples, peeled cored and diced (this left me with about 350g of prepared apple)
50g brown sugar
½ teaspoon cinnamon
Juice of 1 lemon
ANZAC Crumble
90g plain flour
60g rolled oats
30g desiccated coconut
30g brown sugar
30g caster sugar
2 teaspoons wattleseed (optional)
½ teaspoon fine sea salt
30g golden syrup
80g unsalted butter, melted
¼ teaspoon bicarb soda
10ml boiling water
Base
150g unsalted butter, melted
150g plain flour
125g desiccated coconut
110g caster sugar
1 teaspoon baking powder
½ teaspoon fine sea salt
Method
Start by preparing the apples. Place all the apple puree ingredients in a medium saucepan and mix well. Set aside while you get on with the crumble mix and the base.
Preheat your oven to 160 degrees C (fan-forced), and line a slice tray (my tray was 20cm x 30cm) with baking paper, leaving some overhanging paper so you can easily lift out the slice once its baked.
Make the crumble mix by mixing the flour, oats, coconut, sugars, salt, and wattleseed (if using) together in a medium bowl and set aside.
Place the butter and golden syrup in a small saucepan, and melt over medium-low heat, stirring continuously. Once melted, continue heating until the mixture starts to bubble and then remove it from the heat. Mix the bicarb and boiling water together in a small bowl, and then pour into the melted butter and mix immediately. This mix will fizz up, so please do be careful! Pour the fizzed-up butter into the dry ingredients and mix until combined. Set aside.
Prepare the base by adding all the dry ingredients into a medium bowl. Add the melted butter and mix to combine into a soft dough. Press the dough into the lined slice tray, smoothing the base out as must as possible. Bake the base for 15 minutes until lightly golden. Once lightly golden, take out of the oven and let cool for 5 minutes.
While the base bakes, cook the apples. Place the prepared apples on a medium/low heat and bring to a gentle simmer. Continue cooking, stirring often, for approximately 10 minutes. You want most of the liquid to have cooked away, and have a mix of collapsed and whole (yet soft) pieces of apple. Remove from the heat and give the apple a good mix. Try you best to have a mix of pureed apple and some soft whole pieces. This makes for a nice texture in the slice.
Finish assembling the slice by spreading the cooked apple evenly over the base. The sprinkle over the crumble mix and gently press into the apple. Bake for 25-30 minutes, or until the crumble is golden brown.
Leave to cool slightly in the tin for 20-30 minutes. While it’s still slightly warm, lift out the slice and cut into squares the size of your choice (smaller for morning tea, or larger for a delicious dessert portion). If you’re feeling indulgent, serve warm with some Chantilly cream and a drizzle of salted caramel.
The slice will keep in an air tight container for up to five days.
