This Caramel Apple Crumble Slice is a mix of a caramel slice and an apple crumble. An almond base underneath juicy apples mixed with sweet caramel with a crunchy almond oat crumble topping.
I could not get enough of this. It has the right amount of sweetness from the caramel, tart juiciness from the apples, and the nutty, chewy almond base, making the whole slice complete. When cooked, the caramel bubbles and caramelizes around the edges which creates more sticky chewiness.
This Caramel Apple Crumble Slice is what you need on a cold winter’s day to comfort you. It gives you the feeling of a homemade apple crumble with the added goodness of a caramel slice.
For the caramel slice lovers out there, see also my Caramel Oat Slice
18
25 minutes
45 minutes
1 hour 10 minutes

Ingredients

For the almond base:
  • 125g butter
  • 4 tbsp golden syrup
  • 1 tsp vanilla
  • 1 tsp hot water
  • ¼ tsp of baking soda
  • 1/2 cup oats
  • 1 cup flour
  • ½ cup brown sugar
  • 1 1/4 cup almond meal
  • 1 tsp salt
For the caramel:
  • 1/2 cup butter, unsalted
  • 1/2 cup brown sugar
  • 1/3 cup maple syrup
  • 1/4 cup cream, room temp
  • 1 tsp vanilla
  • Pinch of salt
  • 2 apples, I used pink lady
For the crumble topping:
  • 50g brown sugar
  • 25g oats
  • 75g flour
  • 75g butter, chilled and cubed
  • 25g flaked almonds

Method

For the almond base:
  1. Preheat the oven to 160°C and line a square baking tin with baking paper.
  2. Melt the butter, golden syrup and vanilla in a saucepan over low heat.
  3. Meanwhile, combine oats, flour, brown sugar, salt and almond meal, and set aside.
  4. Dissolve the baking soda in hot water, and add to the saucepan.
  5. Mix the liquids and dry ingredients.
  6. Press the mixture into the tin and bake in the oven for around 10 mins.
  7. Allow to cool whilst you make the caramel filling.
For the apples:
  1. Cut into small 1cm chunks, I chose not to peel, but you can.
  2. Put in a small pan on low-medium heat and add just enough water to cover the bottom of the pan.
  3. Add a squeeze of lemon and vanilla.
  4. Cook just until the water has evaporated and the apples start to soften.
  5. Remove from heat and set aside.
For the caramel:
  1. Melt butter, brown sugar and maple syrup in a saucepan on medium heat. Continue to stir until melted and the sugar dissolves.
  2. Turn the heat up to medium-high, and bring the caramel to a boil. Boil for 3 minutes, stirring occasionally. The caramel will bubble and look frothy.
  3. Remove caramel from heat and stir until bubbles disappear and the mixture is smooth. Add room temperature cream, vanilla and sea salt. Stir.
  4. Add the apples and stir until the apples are fully coated in the caramel. Set aside.
For the crumble topping:
  1. Combine the sugar, oats and flour. Then add the butter and rub together with the tips of your fingers until it resembles bread crumbs.
  2. Stir in the flaked almonds. Set aside
Assembly:
  1. Pour the caramel apple mixture over the almond base, and spread to an even layer.
  2. Top with the crumble topping and gently press into the caramel.
  3. Bake for 20-25 minutes until the crumble starts to golden and the caramel is bubbling away.
  4. Remove from the oven, let cool for 10 minutes, then put in the fridge to cool completely and set.
  5. Slice and enjoy!