As you know, I made a mincemeat and pecan crumble slice on a number of occasions over the Christmas period. As you will also know, on the whole, the bake was met with a favourable response. Despite the favourable response, with the festive period over and done with for another year, so too was my mincemeat and pecan crumble slice. The time had come to try something new or somewhat new. As a lover of all things crumble, but in particular a crumble slice, I didn’t want to get rid of the bake in its entirety, but rather the mincemeat layer.
En route to my Mum’s last week, we stopped at a delicatessen in Highworth for a bite to eat and picked up a couple of pieces of crumble slices for taste testing – mixed berries and lemon. We picked up the lemon slice on one of the members of staff’s recommendations. While we enjoyed the mixed berry slice, it was the lemon slice that we liked the most. I hadn’t really considered doing a lemon slice prior to this sampling but it really was quite delicious.
Scouring the Internet when I got home, I found a recipe at Kitchen Confidante for Meyer lemon jam crumb bars. Although a delicious looking recipe, the base of the bar was made separately and contained different ingredients to the crumble topping. I was ideally looking for a simple crumble slice recipe, much like the mincemeat and pecan crumble slice. I decided to combine the idea of using jam from the Meyer lemon jam crumb bar (rather than lemon curd) and the majority of the recipe for the base and crumble topping from the recipe for the mincemeat and pecan crumble slice. I did however replace the pecan nuts with flaked almonds in the crumble topping as I thought almonds would go well with lemon. The result was a delicious, lemon and almond tasting slice.
Rather than putting all my eggs in one basket, I decided to make a second crumble slice. This time using a Donna Hay recipe for apple crumble slice. I made the apple filling on the Saturday (the recipe suggested that this could be made up to two days in advance as long as it was refrigerated) – a delicious combination of stewed apples, sultanas, brown sugar and nutmeg – and then completed the bake on Sunday. Again the end result was a delicious tasting crumble slice.
Pleased with how both of my bakes turned out, I dropped them off at the coffee roasters in Cirencester for them to do a taste test and decide which one they wanted to replace the mincemeat and pecan crumble slice with. After a couple of days, I got the following response and an order for some for their cafe:, which I need to bake tomorrow and deliver on Monday:
“Really loved the rhubarb crumble (I think it was rhubarb)?”.
Okay, so it wasn’t rhubarb, but apple. I think stewing the apples with brown sugar, nutmeg and sultanas changed the colour of the apples so that they mimicked rhubarb. Anyway, although my apples were masquerading as rhubarb the coffee roaster loved the slice anyway and placed an order.
I have to say that in my heart of hearts I would have preferred it if they had liked the lemon crumble slice instead of the apple crumble slice as it is slightly easier to make. I guess there is something in the saying ‘you get out what you put in’.
Anyway, as the apple crumble slice was the preferred one, I have decided to share the recipe with you.
Base and crumble
- 600g plain flour, sifted
- 295g caster sugar
- 375g unsalted butter, melted
- 50g unsalted butter, chopped
- 1.2kg granny smith apples, peeled and chopped
- 135g brown sugar
- 1/4 tsp ground nutmeg
- 80g sultanas
- Icing for dusting
- Preheat oven to 180°C.
- Lightly grease and line a 20cm x 30cm tin with baking paper.
- Place the flour, sugar and butter in a large bowl and mix well to combine. Press half the crumble mixture into the base of the tin.
- Refrigerate for 10 minutes or until firm. Remove from the fridge and cook for 20–25 minutes or until a light golden brown. Set aside.
- To make the apple filling, place the butter, apples, sugar, nutmeg and sultanas in a large saucepan over high heat. Cover and cook for 5 minutes. Remove the lid and cook for 5 minutes or until the apples are soft and the liquid has been absorbed.
- Spoon the filling over the base in an even layer. Sprinkle the remaining crumble mixture over the apples and cook in the oven for 35–40 minutes or until golden brown. Allow to cool in the tin, dust with icing sugar and cut into slices to serve. Makes 16.
(Source: Donna Hay)