Apple crumble slice

May 5, 2020 / Lyn Jones / 0 Comments

https://www.taste.com.au/recipes/apple-crumble-slice/98173c73-161c-437d-821d-65a94970f4d4
Makes 18

INGREDIENTS
 2 1/4 cups plain flour
1/3 cup brown sugar
1 teaspoon mixed spice
180g butter, chilled, chopped
2 tablespoons chilled water
4 granny smith apples, peeled, cored, sliced
1 tablespoon caster sugar
1/2 small lemon, juiced
1/3 cup sultanas
1/4 cup rolled oats
1/3 cup shredded coconut

Step 1
Preheat oven to 180°C. Lightly grease a 3cm deep, 16cm x 26cm (base) slab pan. Line with baking paper, allowing a 2cm overhang at both long ends. Process flour, brown sugar, mixed spice and butter in a food processor until mixture resembles breadcrumbs. Add 1 1/2 tablespoons chilled water. Process until mixture just comes together, adding more water if required.
Step 2
Wrap 3/4 cup dough in greaseproof paper. Refrigerate until firm. Press remaining dough into prepared pan. Bake for 20 to 25 minutes or until light golden. Allow to cool completely in pan.
Step 3
Meanwhile, place apples, caster sugar and 1 tablespoon lemon juice in a saucepan. Stir over low heat until sugar has dissolved. Increase heat to medium-low. Cover and cook, stirring occasionally, for 15 minutes or until soft and pulpy. Allow to cool completely. Stir in sultanas.
Step 4
Spoon apple mixture over pastry base. Coarsely grate chilled dough into a bowl. Add oats and coconut. Stir to combine. Sprinkle over apple mixture. Bake slice for 35 to 40 minutes or until golden. Allow to cool completely in pan. Serve.

NOTE: Prep time does not include refrigeration. Allow extra time for chilling.

Fruit Nut Fudge Brownie

May 4, 2020 / Lyn Jones / 0 Comments 

SERVES: 18

1 cup Sultanas
1/2 cup Raisins
1/4 cup apple juice
150g butter, roughly chopped
150g dark chocolate, roughly chopped
11/2 cups brown sugar, firmly packed
3 free-range eggs
3/4 cup plain flour
1/3 cup Dutch-processed cocoa
1/2 teaspoon BP
120g Skinless Hazelnuts, roughly chopped

  1. Preheat oven to 180°C. Grease and line base and sides of a 27cm x17cm slice pan with baking paper, extending paper over sides.
  2. Combine fruit and rum or juice in saucepan and bring just to the boil. Set aside to cool, stirring occasionally. Set aside 1/4 cup of the fruit mixture for decorating the top.
  3. Heat butter and chocolate in saucepan over low heat and stir until melted and combined. Set aside to cool 10 minutes.
  4. Whisk sugar and eggs together in large bowl, then whisk in cooled chocolate mixture and remaining soaked fruit. Sift flour, cocoa and baking powder into the bowl and add half of the hazelnuts (saving some for the top). Stir until combined. Pour into prepared pan and scatter with reserved fruit and nuts.
  5. Bake for 40-45 minutes or until tested with a skewer. Some crumbs will cling to the skewer. Allow to cool in the pan for 30 minutes before removing. Cut into 18 pieces and serve warm and gooey or cool and fudgy.
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