Apple slice
Apple slice with cinnamon, sultana and lemon is one of those old‑fashioned tray bakes that makes the whole house smell amazing and uses up a few sad apples in the fruit bowl at the same time. It’s perfect for lunchboxes, afternoon tea, or a quick dessert with a dollop of yoghurt or ice cream.
The girls at Bake Club said they were going to make this a regular, and that’s saying something considering they get around 40 new recipes per term. We used to make this apple slice in our Apple Pot Cafe. After all, we had to have some “apple” dishes on the menu. This is a patisserie recipe, so you may have enjoyed it before at a bakery or a cafe.
What makes this Apple Slice Special
This recipe strikes the perfect balance between tart Granny Smith apples and sweet, buttery crumble. The shortcrust base stays delightfully crisp, while the apple filling maintains just the right amount of bite without becoming mushy. It’s a crowd-pleasing dessert that’s equally perfect for both casual gatherings and special occasions.
Frequently Asked Questions
Just use a gluten-free self-raising flour blend in place of regular flour.
Yes! This slice freezes beautifully. Once cooled, wrap individual pieces in cling film or store them in an airtight container for up to three months. Simply thaw at room temperature or warm gently in the oven before serving.
If you’re out of apples, pears work wonderfully as a substitute. You could also try adding berries for extra colour and flavour
Apple slice
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becs-table.com.auEquipment
- 1 Food Processor
Ingredients
For the Dough
- 200 g butter cold butter chopped into small cubes
- 200 g plain flour
- 250 g sugar
- 1 egg
- 50 g sour cream
For the Filling
- 1 kg of Apples Peeled and sliced or other
- 200 g sugar plus
- 60 g sugar
- 200 ml sour cream
- 1 Pinch Cinnamon
- 1 hand full Raisins
- 1 Lemon rind
- 3 eggs
Instructions
Dough Method
- Prepare a 9" square tin or tin with similar volume with baking paper and butter. Oven temp 170°c fan
- Add all the ingredients except the sour cream in a food processor. Blitz till it resembles bread crumbs. Add the sour cream and mix again until it just comes together. (Don’t over beat or the dough will become too soft.) Rest in the fridge while you continue with the recipe.
Filling Method
- Slice apples and cook in sugar (200 gm) add a little water to help the cooking process. Pour apples into a sieve pouring off all the juice leaving them to dry out slightly.
- Roll or press pastry into the base of a rectangular baking tray and bake until lightly brown.
- Sprinkle the dough with the raisins, cinnamon and lemon rind.
- Put dry apples on top the half-baked dough.
- Beat three egg whites till silky. (Over mixing here will cause your whites to become dry and they won’t mix well with the other wet ingredients later.)
- Whip egg yolks with 60 gm sugar (till they hold a trail as shown in the meeting).
- Whip the sour cream, so it becomes a little more liquid, making it easier to fold through the other ingredients.
- Fold yolk and white mix together then add the sour cream and make a smooth light mix. Pour on top of the apples, sprinkle with remaining sugar. Bake until cooked (golden brown).
NOTE: Refrigerate till it firms up a bit before slicing
Want to know more?
As an alternative, this Pear and Almond cake is brilliant. For this one I’ve listed the Thermomix and Conventional methods and included options for changing the fruit to something more seasonal.
Or if you enjoyed baking this delicious cake, you might also be interested in Bake Club Online
Bec… do you have this recipe converted for use with Thermie please?
Hi Leonie, I think we did that recipe in Bake Club, but I haven’t written it specifically for Thermomix yet. I like to make sure all my recipes work well before sharing them. I’ll add some apples to my next Woolies order, though it might be mid-next month since I’m heading to the Thermomix conference next week.