Nana’s Apple Slice
Craving a sweet, comforting dessert that’s both simple to make and utterly delicious? Look no further than this classic Apple Slice recipe! Perfect for afternoon tea, lunchboxes, or as a crowd-pleasing dessert, this slice combines the natural sweetness of apples with a buttery, crumbly texture that’ll have you coming back for seconds.
This is a very old-fashioned recipe (Nana’s apple slice), but sometimes the old ones are the best, aren’t they? Do you remember these apple slices? They had a biscuit base and a top that was sweet and crumbly. Inside was a sweet apple filling. I’ve added a few chopped dates to mine to create a bit more interest, but you could leave them out or use sultanas. For these slices, I use a tin made by USA Pans. They’re a little hard to get in Australia, but they’re worth doing a Google search for them. Search USA Biscotti tin or find something of a similar size.
USA Biscotti Tin: Internal Dimensions: 14cm (w) x 30cm (l) x 5.5cm (h).
External Dimensions: 15.5cm (l) x 32cm (w) x 5cm (h)..
Additional Information
This Apple Slice is a true blue Aussie classic, loved for its simplicity and delicious flavour. The self-raising flour gives the slice a light, cake-like texture, while the apples add moisture and natural sweetness. It’s a versatile recipe too – try adding a handful of sultanas or a sprinkle of rolled oats on top for extra texture and flavour.
Frequently Asked Questions
Absolutely! While Granny Smiths are great for baking, feel free to use any apples you have on hand. Pink Lady or Jazz apples work well too.
Stored in an airtight container, this Apple Slice will keep well at room temperature for about 3 days.
Yes! Cut into portions and freeze for up to 3 months. Thaw at room temperature before serving.
Nana’s Apple Slice
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becs-table.com.auEquipment
- 1 Thermomix or Food Processor
Ingredients
For the Biscuit Pastry
- 300 g plain flour all-purpose
- 1 tsp baking powder
- 120 g Caster Sugar
- 120 g Butter
- 55 g of egg 1 Egg extra large
- 15 g cool water If needed
For the Apple filling
- 300 g cooking apples Granny Smith Pink Lady or Fuji, are great peeled and chopped
- ½ tsp cinnamon powder
- Pinch of clove powder optional
- 50 g Caster sugar
- 40 g dates chopped
Instructions
Thermomix Method:
- Add flour, baking powder and sugar to the TM bowl, MC in 4 seconds/speed 6.
- Add butter to the TM bowl and mix MC in 10 seconds/speed 6.
- Add egg and mix 10 seconds/speed 6 again. Scrape down and lift the mixture off the bottom of the bowl and repeat if necessary.
- Tip the contents out of the TM bowl and separate them into two; there should be around 300g in each portion. Add one half into the base of the tin and spread out to cover. You can do this by pressing down with the back of a spoon or use a small rolling pin.
- Roll the second half out onto some baking paper for the top. Sit it in the tin with the baking paper still in place for easy removal, and rest in the fridge while you make the apple filling.
- Add the apple to the TM bowl and chop 4 seconds/speed 5.
- Add the remainder of the ingredients for the apple filling except for the dates. Cook for 10 mins/90°C/speed 2.
- In the meantime, chop the dates and set them aside in a bowl; once the apple filling is cooked, sit it on top of the chopped dates and allow the filling to cool. It should only take around 10 mins if you pop it in a wide bowl or tray.
- Set the oven to 180°C fan (350°F fan).
- Once cool, spread the filling over the biscuit base.
- Top with the other half of the pastry you prepared earlier.
- Brush lightly with milk or egg glaze. Sprinkle with sugar and prick a few holes with a fork to allow the steam to escape.
- Bake for 25 minutes. Allow to stand in the tin until cold. Slice and serve or remove from the pan while warm and serve with cream or icecream.
Conventional Method:
- Weigh the flour, baking powder and sugar into a bowl and sift or whisk to combine.
- Rub the butter into the dry mix.
- Add egg and mix into a firm dough. If it seems a little dry, add up to 15g cool water.
- Separate your mix into two; there should be around 300g in each portion. Add one half into the base of the tin and spread out to cover. You can do this by pressing down with the back of a spoon or use a small rolling pin.
- Roll the second half out onto some baking paper for the top. Sit it in the tin with the baking paper still in place for easy removal, and rest in the fridge while you make the apple filling.
- Make the apple filling by chopping the apple and placing it in a medium pot with all the filling ingredients except the dates. Add 1 cup of water and cook until reduced (around 15 mins).
- In the meantime, chop the dates and set them aside in a bowl. Once the apple filling is cooked, sit it on top of the chopped dates and allow the filling to cool. It should only take around 10 mins if you pop it in a wide bowl or tray.
- Set the oven to 180°C fan (350°F fan).
- Once cool, spread the filling over the biscuit base.
- Top with the other half of the pastry you prepared earlier.
- Brush lightly with milk or egg glaze. Sprinkle with sugar and prick a few holes with a fork to allow the steam to escape.
- Bake for 25 minutes. Allow to stand in the tin until cold.
- Cut and serve either cold or warm with cream or ice-cream.