With its shortbread-like base, tart apple filling and crunchy crumble topping, this is a slice that you eat with a fork or spoon, not your fingers. It's more suited to dessert than afternoon tea.. although, by all means, feel free to indulge mid-afternoon!






Skill level

Average: 3.7 (39 votes)


  • melted butter, to grease
  • 800 g apples (such as granny smith or golden delicious)
  • 75 g (⅓ cup) caster sugar
  • 1½ tsp ground cinnamon
  • thick cream or vanilla ice cream, to serve


  • 190 g (1¼ cup) plain flour
  • 1 tsp baking powder
  • 110 g (½ cup) caster sugar
  • 125 g unsalted butter, cubed, softened
  • 1½ tsp natural vanilla essence or extract
  • 1 egg

Crumble topping

  • 50 g (⅓ cup) plain flour
  • 100 g (½ cup, firmly packed) brown sugar
  • 80 g chilled unsalted butter, cubed
  • 40 g (½ cup) shredded coconut
  • 75 g (¾ cup) flaked almonds


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat the oven to 180°C. Brush a 20 x 30 cm shallow slice tin with melted butter to grease.

To make the Base, put the flour, baking powder, sugar and butter in the bowl of a food processor and process until the mixture resembles breadcrumbs. Whisk the egg with the vanilla, add to the flour mixture and use the pulse button to process until the mixture forms a soft dough. Bring together with your hands and then press the dough evenly over the base of the greased tin to evenly cover. Place in the fridge.

Meanwhile, to make the Crumble Topping, put the flour and brown sugar in a medium bowl and use your fingertips to rub in the butter until roughly combined. Stir in the coconut and almonds.
Peel, core and thinly slice the apples and put in a large bowl. Combine the sugar and cinnamon, sprinkle over the apples and toss to coat evenly. Arrange the apple slices over the Base in the tin and then sprinkle evenly with the Crumble Topping. Set aside.

Bake in preheated oven for 30-35 minutes or until the base is cooked, the Crumble Topping is golden, the apples are tender when tested with a skewer, and the base is cooked through.

Serve warm or at room temperature cut into portions and accompanied by cream or ice cream.


Baker's tips
• This slice is delicious served either warm or at room temperature. It will keep, covered, in the fridge for up to 3 days. Bring to room temperature or warm gently in the microwave to serve.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.


Photography by Alan Benson. Styling by Trish Hegarty. Food preparation by Wendy Quisumbing.


This recipe is from our online column, Bakeproof: Apples.