INGREDIENTS
STREUSEL TOP
- 1/3 cup self-raising flour
- 40g cold unsalted butter, diced
- ¼ tsp vanilla paste
- 1/8 (25g) cup brown sugar
- 1/8 (25g) cup caster sugar
- Pinch cinnamon
- ¼ cup oats
APPLE SLICE
- 60g unsalted butter, at room temperature
- 60g caster sugar
- 1 egg
- 3 tsp milk
- ½ tsp vanilla paste
- 2/3 cup self-raising flour
- Pinch cinnamon
- 3 granny smith apples
DIRECTIONS
- Pre heat oven to 170 C.
- Lightly grease the slice tray.
- To make the streusel top – place the flour, butter, vanilla paste, brown sugar and cinnamon into the food processor and pulse until it resembles coarse crumbs.
- Add oats and pulse briefly, only to combine the oats.
- Place the streusel top in the refrigerator until required.
- To make the slice base – place the butter and sugar into the mixing bowl of your KAMBROOK bench mixer and beat until light and fluffy.
- Crack your egg into a cup and then slowly pour it into the sugar and butter mixture until combined.
- Switch your KAMBROOK bench mixer onto a low speed and add milk, vanilla, flour and cinnamon.
- Spoon the mixture into the prepared slice tray.
- Peel the apples, core them using an apple corer and slice them 3 mm thick.
- Place the sliced apples neatly across the top of the slice mixture and crumble the streusel mixture evenly over the top.
- Bake in oven for 40 minutes or until a light golden brown.
- Cool. Serve.