Apple Crumble Slice
My spark of inspriation for this DELICIOUS recipe comes from three individuals…
1) Mamacino who posted a recipe for Apricot, Almond and Oat Slice on her gorgeous blog, which itself was inspired by…
2) Jude Blereau’s recipe from Wholefoods for the Family, and…
3) My son who 9yrs old at the time, suggested that using apple instead of apricot just might actually make it taste like apple crumble AND that if I left out the nuts we could put it in the school lunchboxes.
When you are open to it, inspiration is everywhere!
I would also like to recommend this recipe, to take to picnics, or to have for dessert with a lovely helping of thick, rich cream!
- 1 1/2 cups pureed apple *
- 1 1/2 cups plain spelt flour
- 1 cup of rolled oats
- 2 tsp cinnamon
- 1 cup desiccated coconut
- 1 tsp baking powder
- 1/3 cup rapadura sugar
- 125g unsalted butter, melted
- 2 tsp natural vanilla extract
- *To puree apple, place in small saucepan with small amount of water and a tablespoon of honey and bring to a simmer for 10mins. Remove from the heat, add 1 tablespoon of lemon juice and allow to cool. Mash the water and apples together with a fork.
- Pre- heat oven to 180C and line a 20cm square tin
- Put flour, oats, cinnamon, coconut, baking powder and sugar in a bowl and mix well. Add the butter and vanilla essence and mix again.
- Spread 2/3 of this mixture over the base of the tin pressing down with your fingers.
- Spread and top your slice evenly with apple pureed apple.
- Top your slice evenly with remaining crumble mixture and gently press down.
- Bake for about 25 minutes or until slightly golden brown.
- Allow to completely cool in the tin before slicing into your preferred size pieces.
- The slice will continue to set in the fridge and therefore become more portable for school lunchboxes.
- Store in an airtight container in the fridge.