Apple Slice
This refined sugar free Apple Slice recipe features soft buttery base, naturally sweetened with honey, and crisp crumble topping, sandwiching a layer of delicately spiced tart apples.
Ingredients
Base Layer
- 100 g unsalted butter, softened
- 100 g unpasteurised honey
- 1 large egg, room temperature
- 125 g unbleached plain flour
- ¼ tsp fine sea salt
- ¼ tsp baking soda
Apple Layer
- 250 g peeled and thinly sliced tart baking apples (about 2 medium apples)
- 1 tsp ground cinnamon
- ½ tsp arrowroot powder
Crumble Layer
- 60 g unbleached plain flour
- 40 g rolled oats
- 40 g coconut sugar
- ½ tsp ground cinnamon
- 50 g unsalted butter, melted
Method
Base Layer
- Preheat the oven to 160°C (320°F) and grease and line an 8 x 8 baking tin with non-stick paper. Allow a few inches of paper overhanging the sides for easy removal.
Using a hand mixer, cream together the butter and honey until smooth. Crack in the egg and add the vanilla extract then beat to combine.
Sift the flour, salt, and baking soda into the wet ingredients and mix on low speed just until the batter is smooth.
- Pour the batter into the prepared baking tin and level the top. Set aside.
Apple Layer
Toss together the apples, cinnamon, and arrowroot powder until well coated.
- Layer the apple slices flat on top of the base batter in the baking tin. Set aside.
Crumble Layer
- Whisk together the flour, oats, coconut sugar, and cinnamon in a medium bowl.
Pour in the melted butter and mix together with a fork until the dry ingredients are coated and crumbled.
- Evenly cover the apple layer with the crumble mixture.
Bake the apple slice for 33-35 minutes or until a toothpick comes out clean. Remove the tin from the oven and place on a wire rack to cool for 20 minutes. Then lift the slice from the tin and allow to cool completely.
Notes
- This apple slice is best consumed the day it is made to take advantage of the crisp crumble. It will stay fresh sealed in an airtight container at room temperature for up to 3 days, but it will become softer.
- I used Granny Smith apples when testing this recipe. You could also use Bramley, Cortland, Braeburn, or any other crisp, tart apple. Don’t use juicy apples as they will create too much moisture.