Today I want to share a recipe for a German Apple Streusel Slice. I think everyone has probably tried this dessert before. It’s one of those homely, old fashioned sweets that tends to brings back warm memories. The slice consists of three layers. The bottom layer is a shortbread style base. The next layer contains a diced apple, apple sauce and cinnamon filling. Finally, a delicious buttery, crumble layer completes the dessert.
Although the slice has three layers this is a no fuss affair. As with all my favourite recipes it’s strictly a dump and bake dish. Best of all the recipe makes a large tray of Apple Streusel Slice. There will be plenty of leftovers for school lunches or morning tea the next day.
The Apple Streusel Slice can be served hot or cold, making it suitable as a summer or winter dessert. My children love to have it with a thick, hot custard but I prefer to enjoy mine cold for morning tea.
- 2 cups plain flour 170g
- 200 gm butter 2 sticks
- 1/2 cup sugar 100g
- ½ tsp vanilla extract
- 1 egg
- 6 Green apples
- 1 1/3 cup apple sauce 370gm
- 1/2 tsp lemon zest
- 1 tsp cinnamon
- 2 cups Plain Flour 170gm
- ½ cup brown sugar
- 220 gm butter
Line a baking tray with paper.
Remove the butter from the fridge to soften.
Preheat oven to 350F (180C).
Add the flour, butter and sugar to TM bowl. Process 1 min/speed 7.
Add the egg and vanilla essence mix to combine 15sec/speed 7
Place the base mixture into the baking tray and press the dough down to form an even layer.
Refrigerate the base.
Peel and core the apples. Roughly dice the apple into 1 1/2cm cubes.
Add the apples lemon zest, cinnamon and apple sauce to a large bowl. Stir to combine.
Reserve for later use.
In the TM bowl or food processor add flour, butter and sugar. Process until the mixture looks like breadcrumbs. 1min/speed 7
Spread the apple mixture over the base of the slice.
Using fingers add the crumble in clumps to the top of the apple layer. You want to squeeze bits together so the mixture isn't too small and crumbly on the top.
Bake for 45 minutes until the crumbs are lightly golden.
The slice will be soft whilst its hot but once refrigerated it will become much easier to cut neatly.
Please note, the recipe is ideal for cooking in a baking tin measuring 30cm X 20cm or 12″x8″.
Please feel free to pin the recipe for later!
I have given instructions for a Thermomix but if you don’t have a Thermomix just use a food processor.
So tell me readers, what old fashioned desserts do you like to return to for a lovely food memory. The other dessert I particularly associate with my childhood is Sticky Date Pudding. My recipe has a few extra tweaks such as using orange zest that makes it so distinctive. No other Sticky Date Pudding is quite the same. Please forgive the image, it was one of the first recipes I shared on Gourmet Getaways.