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Prep Time
25 Minutes -
Cook Time
45 Minutes -
Serves
6-8 People
Ingredients
for the fruit topping
- 1 sheet (about 300g) good quality sweet short crust pastry rolled out thinly
- 4 pink lady apples, cored and diced
- 1 tablespoon cornflour
- 2 tablespoons caster sugar
- 50g butter, melted plus a little extra to brush the pastry.
- zest and juice of one orange
for the crumble
- 100g butter, melted
- 50g raw granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup rolled oats
- ½ cup shredded coconut
- pinch salt
You'll Need
- Multix Bake
- Multix Freezer Bags
Method
- Pre-heat the oven to 170 degrees. Line a 20 x 30cm slice tin with Multix Bake. Line the tin with enough pastry to cover the bottom and part of the sides of the tin. Brush the pastry with a little melted butter.
- In saucepan on medium heat, combine the apple, sugar, and butter, orange zest, orange juice and cornflour mix well. Heat for just long enough to thicken the mixture and spread evenly on top of the pastry.
for the crumble topping
- Using Multix Freezer bag add all of the dry ingredients then pour in the melted butter, seal the bag and shake to mix well (use your fingers to work the crumble mix through the bag until well combined). Spread the crumble over the apple mixture and bake in the oven for 40-45 minutes or until the top has started to brown and the pastry has cooked through. Serve warm with cream and/or ice cream.
Tip: This slice is also delicious with some frozen berries added to the fruit mix.