Apple crumble is one of my family’s favourite winter desserts. So I’ve spent a few weeks experimenting turning it into a slice and I’m so pleased to be able to share this simple and delicious recipe with you.
I love the smell of the warm spices wafting through the house. The combination of mixed spice and cinnamon goes so well with apple. The texture of the base is biscuit like when first baked, but it softens after a day. I don’t add any sweetener to the apples, just a little mixed spice. Then it’s topped with a crunchy nut crumble.
This slice is not very sweet at all and in our boy’s opinion, makes a tasty breakfast alternative. Even after a few days in the refrigerator the base doesn’t become soggy and is still firm enough to hold, without crumbling or falling apart.
Update: Over the last year or so I’ve been going through and updating my older recipes to include ounce and cup measurements. As I’ve been going through the recipes, there have been a few that I decided to rework and improve on their texture. I’m very pleased with the new and improved version, the base and crumble topping of this slice is much lighter in texture than before.
This recipe now includes ounce and cup measurements (all cup measurements are firmly packed). To make the conversions easier I have have reduced the almond meal by 2g, sorghum flour by 8g, millet flour 4g, xanthan gum by ½ teaspoon and the coconut oil by 21g. I increased the tapioca starch by 4g, coconut sugar by 3g and added 32g (¼ cup) superfine white rice flour. I also increased the cooking time by 5 minutes and the refrigeration time by an extra half an hour.
Makes 16 generous slices
128g (4.5 ounces or 1 cup) coconut sugar
98g (3.5 ounces or ¾ plus 2 tablespoons) almond flour/meal
60g (2.2 ounces or ½ cup plus 2 tablespoons) desiccated coconut
50g (1.8 ounces or ⅓ cup) sorghum flour
44g (1.6 ounces or ⅓ cup) tapioca starch
36g (1.3 ounces or ¼ cup) millet flour
32g (1.1 ounces or ¼ cup) superfine white rice flour
16g (0.6 ounces or 2 tablespoons) coconut flour
1 teaspoon (5ml) xanthan gum
1 teaspoon (5ml) baking powder
¾ teaspoon (3.75ml) salt
½ teaspoon mixed spice
104g (3.7 ounces or ½ cup) melted coconut oil
1 extra large egg
2 teaspoons (10ml) pure vanilla extract
64g (2.3 ounces or ½ cup) roughly chopped walnuts
½ teaspoon (2.5ml) ground cinnamon
400g can unsweetened sliced apples
½ teaspoon (2.5ml) mixed spice
Preheat the oven to 160C. Line a 23cm x 23 cm (9 inch) square tin with foil. Tear off a piece large enough to extended about 3cm up both sides of the tin, so you will be able to use it as a grip to lift the slice out in one piece later. Next, lightly oil the foil and line it the same way with baking paper or parchment before setting aside.
In a food processor, add all the dry ingredients and then blitz until combined. In a jug, add the cooled coconut oil, egg and vanilla extract, give a quick whisk to combine and then pour into the dry ingredients and process, until it comes together.
Reserve 1 cup of this mixture, and then press the rest evenly into the tin, and then use the back of a spoon to compact it further and smooth over the surface.
Bake for 15 minutes and allow it to cool for another 15 minutes.
While the base is cooking, add the cinnamon and chopped walnuts to the remaining mixture and mix until thoroughly combined.
In a separate bowl, add the apples and stir through the mixed spice, breaking up any larger pieces of apple using a fork.
Next, spread the apples evenly over the cooled base.
Using your fingertips, sprinkle the topping over the apple. Once it’s evenly distributed, lightly press the topping into the apple.
Now bake for 25 minutes or until the crumble topping is nicely browned. Cool completely before refrigerating for 1½ hours. This allows the slice to firm up nicely before attempting to cut it.
Once the slice is chilled, lift it out of the tin by gripping the foil and place it on a chopping board. With a large sharp knife, divide the slice into 4 rows and then cut across 4 times, you can make them larger if you want.
Store this slice in the refrigerator in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas Mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8