Tuesday, 15 April 2014

Apple Crumble Slice

The recipe for this delicious slice was adapted from Cookies, Muffins and Cakes. A really lovely book.

Some of you may not know that I'm actually quite an avid baker. I'm rather partial to a sweet treat here and there and even more so if I've knocked it up myself. There's something oh so satisfying about munching away on something you've prepared yourself, especially when you see people going in for seconds. It's so rewarding.

Last weekend I whipped up this sweet slice for the boy. He's an apple dessert lover so I thought I'd try something a little different to match his tastes. An apple pie, bread and crumble hybrid it's oh so healthy (not...) but super yummy and easy. The book I got this recipe from is absolutely lovely, highly recommend to any other home bakers out there!

You will need..

2 teaspoons dried yeast
2 tablespoons lukewarm water
125ml milk
60g caster sugar
50g unsalted butter
340g plain flour
1/2 teaspoon salt
1 egg, lightly beaten
160g apricot jam
2 tablespoons water
800g tinned pie apples

For the crumble topping..

95g brown sugar
40g plain flour
1 teaspoon cinnamon
60g unsalted butter, cubed

1. Dissolve yeast in warm water and set aside until frothy. Combine milk, sugar and butter in a saucepan, stirring over medium heat until melted.

2. Sift 310g of flour and salt into mixing bowl, make well in centre and add yeast and milk mixture and egg. Beat until well combined and add enough of the remaining flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic. Rest in a lightly oiled bowl covered with lightly oiled plastic wrap in a warm place for an hour (may take longer to rise if not very warm). 

3. Lightly grease a 30x35cm (or there abouts) baking tin. Knead the dough for another minute before dividing in to two, making one half slightly bigger than the other. Roll out the larger section to fit the base of your prepared tin. 

4. While you wait you can prepare the crumble. Simply combine all ingredients and using your fingertips rub the butter in until it resembles coarse bread crumbs. 

5. Combine the jam and water in a small pan and stir over low heat until jam is slightly liquefied. Spread half over the dough before topping with apple and remaining jam. Roll out remaining dough to make a lid and place on the apple mixture. Scatter crumble thickly on top, cover and leave to rest for 1 hour.

6. Preheat oven to 210° and bake for 5 minutes. Reduce to 180° and bake for 30-40 minutes until the dough is cooked and golden.

Best served warm with ice cream but is just as delicious cold the next day. That's if it lasts that long ;)


  1. Charlotte MacDonald-Gaunt15 April 2014 at 17:57

    I haven't had apple crumble in years - maybe something for easter :o) Xx

    Makeup by Candlelight

  2. This looks so good! But I am the worst baker ever...I don't know how it happens, I follow the recipe exactly but it rarely turns out right!x



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