I love this slice. I love apple crumble and this is like apple crumbles traveling picnic/lunchbox cousin. This recipe is a great way of using those fresh apples that may have bruises on them or markings that cause them to get left in the bottom of the fruit bowl. You can make this with white self-raising flour, no coconut, castor sugar and put more sugar into it if you would like it to be sweeter for a dessert and it will still be really lovely. If my baked goods are going into lunchboxes, I try and make my recipes lower in sugar than a lot of people are used to for a dessert as I prefer them to be a home made treat that’s an alternative to muesli bars etc.
2 cups of wholemeal self raising flour
1/4 cup raw sugar
1/4 cup organic dessicated coconut
3 apples, peeled, cored and diced
150 gms butter
Peel, core and dice apples into roughly 1-2 cm cubes. Don’t measure them! It’s not that important! Stir the flour, sugar and coconut through the apples. Melt the butter and add the eggs, mixing quickly and then add to the apple mixture and mix through. Pour into a lined 25 cm slice tin and press down gently. Bake in a preheated oven at 180 degrees for around 30 mins or until browned on top. Serve warm with ice cream or whipped cream and strawberries or cool in fridge and using a sharp knife cut into suitable pieces to freeze and put in the lunchbox. Makes around 15 pieces, cheaper than muesli bars!