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.
This apple crumble slice might just be the perfect Autumn (Fall) dessert. My version is made with a buttery biscuit base and no sour cream to keep things light and crumbly.
Why you'll love this recipe
- Tangy spiced apple filling with warming cinnamon and cloves.
- Buttery biscuit base and crunchy crumble topping.
- Delicious served warm with ice cream or cold the next day.
Canned/ tinned apples: make for an easy slice. A 400gm (14oz) tin is the perfect amount. Look for sliced apples for pies and desserts. At a pinch you could try using apple pie filling but I have not tested the recipe with this alternative.
Cinnamon & cloves: ground cinnamon and cloves adds some warming spices to this recipe. You could also put in other apple pie spices such as nutmeg, allspice or mixed spice.
Brown sugar: also called light brown sugar, helps to give this slice some caramel notes. You could use dark brown sugar for some extra caramel notes, or white sugar or demerara sugar. If using cups to measure the brown sugar make sure it's packed down firmly (and ideally use a kitchen scale).
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Plain flour: is best in this recipe. You can also use all-purpose flour. It's important to use flour that does not have any rising agents as we will be adding our own in the right amounts.
Baking powder: a little baking powder helps add some lightness to the biscuit base and topping.
Unsalted Butter: because butter makes everything taste better. It also helps set and bind the biscuit base and crumble topping.
Egg: I used a large egg in this recipe, approx. 55 gms (2oz) each with shells before cracking.
How to make apple slice
See the full recipe card at the end of the post for ingredient amounts and 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 separate bowl or stand mixer cream the room-temperature butter and sugar together until light and fluffy. Add the vanilla extract and egg and mix well. Add the dry ingredients and mix lightly until well mixed but still crumbly.
Put just over half the mix (350gms) into the greased cake tin and press down until 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 colour.
Put the tin of pie apples into a bowl. Add the flour and spices 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.
How to serve
To serve this fruit crumble slice serve pop it onto a plate and enjoy! Fabulous warm with a scoop of vanilla ice cream or equally good once completely cool. Delicious!
How to store
This apple slice crumble is best eaten on the day it's made for maximum crunch to the base and crumble topping. If you have any leftovers you can store them 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.
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your delicious creations! @theaussiehomecook
Recipe tips and frequently asked questions
What is an apple slice?
Apple slice has many forms the world over. In Australia it's a nostalgic dessert available at bakeries throughout the country consisting of apples with cake or biscuit layer on the bottom and top.
Can I make this with fresh apples?
You can, but you would need to peel and core the apples first, then cook them down for a bit until they are soft. You may need to add a splash of water so they don't stick. If you just use raw apples for the slice filling the apples won't cook in time and will be to firm in the slice.
Can I make this without egg?
You could try substituting the egg in this recipe with ¼ cup of apple sauce which would complement the flavours but I haven't personally tested this.
Can you freeze it?
You can, and it's safe to eat once frozen and defrosted. But you definitely lose some of the lovely crunchiness.
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- electric hand beaters or stand mixer
- 7 inch or 20cm square baking tin
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
- 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.
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