The Aussie home cook

  • Home
  • Recipes
  • Roundups
  • About
menu icon
go to homepage
  • Recipes
  • About
search icon
Homepage link
  • Recipes
  • About
×
You are here: Home / Desserts / Apple Slice

Apple Slice

Published: Apr 25, 2023 · Modified: Jan 31, 2024 by Sarah Brooks

If you love it, share it!

49 shares
  • Facebook11
  • Twitter
  • Yummly
  • Mix
  • Email
Jump to Recipe Print Recipe

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.

Piece of apple slice on a plate with a fork and fresh apple on the side.
Apple slice.
Jump to:
  • Why you'll love this recipe
  • Ingredients
  • How to make apple slice
  • How to serve
  • How to store
  • Recipe tips and frequently asked questions
  • Looking for more yummy sweet recipes?
  • 📖 Recipe
  • 💬 Comments

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.

Looking for more easy Aussie slices? Why not try making my chewy Anzac biscuit slice or simple chocolate hedgehog slice. Delicious!

Ingredients

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.

Making the biscuit base: greasing and lining the cake tin, adding almond meal, baking powder and salt to flour, then mixing well.

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.

Making biscuit base - adding butter to sugar, adding egg, adding vanilla extract, adding flour and spice mix.

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.

Process shots: pressing biscuit base into lined tin, adding cinnamon, cloves and flour to tinned apples for filling.

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.

Process shots: blind baked biscuit base, adding apple filling, crumbling topping onto apple filling, baked and sliced apple slice.

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

Sliced apple slice with fresh apples on the side.
Sliced apple slice ready for serving.

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

Stack of three pieces of apple slice on a plate with a fork.
Stack of three pieces of easy apple slice..

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.

Looking for more yummy sweet recipes?

Why not try making

  • Honey Joys
  • Frog In The Pond
  • Pear Muffins
  • Apple Monsters
  • Anzac Cheesecake

Follow me on Facebook for many more delicious recipes.

Pieces of apple slice on baking paper.
Pieces of simple apple slice.

📖 Recipe

Close up piece of apple slice on a plate with a fork and fresh apple on the side.
Print Recipe

Apple Slice

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.
Prep Time10 minutes mins
Cook Time37 minutes mins
Total Time47 minutes mins
Course: Dessert, Snack
Cuisine: Australian
Keyword: Apple slice crumble, Fruit crumble slice
Servings: 12 slices

Equipment

  • electric hand beaters or stand mixer
  • 7 inch or 20cm square baking tin

Ingredients

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

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 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.

Notes

Storage:
Best eaten on the day it's made for maximum crunch.   It can be stored 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.

Join the community!

Like The Aussie Home Cook on Facebook for more great recipes

Piece of apple slice on a plate with a fork and fresh apple on the side and fresh apples in the background.

Pin it for later!

Three pieces of apple slice on a plate with a fork and rest of slice in the background.
Apple crumble slice with biscuit base.

More Desserts

  • Close up view of Anzac cheesecake with golden syrup caramel and Anzac slice base.
    Anzac Cheesecake
  • A pile of pieces of Anzac slice on a plate, with a pile of plates in the background.
    Anzac Slice
  • Close up shot of pieces of hedgehog slice, with party food in the background.
    Hedgehog Slice
  • Close up apple monsters on a plate with toy spiders.
    Apple Monsters

If you love it, share it!

49 shares
  • Facebook11
  • Twitter
  • Yummly
  • Mix
  • Email

Comments

No Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sarah Brooks

I'm Sarah the Aussie home cook, I love making delicious, family-friendly meals and treats, using fresh produce from my home veggie garden whenever possible.

More about me →

Sarah's Recipe Picks

  • Close up stack of banana pikelets on a plate, with a vintage spoon on the side, surrounded by fresh whole bananas and bottle of maple syrup in the background.
    Banana pikelets
  • Plate of slow cooker lamb ragu, garnished with parsley, surrounded by serving cutlery, glass of red wine, bowl of parmesan cheese and chopping board with parsley on it.
    Slow cooker lamb ragu
  • Serving bowl of salad with serving spoon, knife, fork and plate on the and pie and rocket and pear salad in the background.
    Four Bean Salad
  • Close up slices of lolly cake on a plate.
    Lolly Cake
  • Close up jelly cups on a plate.
    Frog In The Pond
  • Multi compartment container filled with various charcuterie food, on a picnic blanket with a plate and drinks.
    Picnic Charcuterie Board
  • Close up tall glass of feijoa fizz on a board, with bottle of feijoa fizz, fresh feijoas and feijoa leaves.
    Feijoa fizz
  • Close up slow cooker lamb roast on a serving plate, garnished with fresh rosemary.
    Slow cooker lamb shoulder

Seasonal Favourites

  • Close up soup with pumpkin seeds and parsley garnish.
    Pumpkin and Sweet Potato Soup
  • Peach infused water with strawberry and basil, with lime mint mixins and orange ginger mixins in background.
    Peach Water
  • Roasted mini potatoes in a serving dish garnished with fresh herbs, silver serving spoon to the side, fresh damper, pat of butter, beetroot salad and slow cooker roast lamb on the side.
    Roasted mini potatoes
  • Close up beetroot salad on a plate, with damper and roasted mini potatoes on the side.
    Beetroot salad

Footer

↑ back to top

About

  • About
  • Contact us
  • Privacy Policy
  • Accessibility Policy
  • Cookie Policy
  • Terms & Conditions

Newsletter

  • Coming soon

Social Media

  • Facebook
  • Pinterest
  • Twitter
  • Instagram

Copyright © 2022 Sarah Brooks

49 shares
  • 11