Ingredients
1 cup plain flour, sifted
½ brown sugar
½ cup desiccated coconut
125g butter, melted
Icing sugar, for dusting
Filling
800g can pie apples
¾ cup thickened cream
2 eggs
2 Tbsp caster sugar
Topping
½ cup plain flour
½ cup slivered almonds
⅓ cup brown sugar
60g butter, melted
Method
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Preheat oven to 180C. Lightly grease and line a 18 x 28cm slice pan with baking paper.
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In a bowl, combine flour, sugar and coconut. Blend in butter. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned. Cool.
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To make filling, spread apples evenly over base. Whisk together cream, eggs and sugar. Pour over apples. Bake for 20-25 minutes until firm.
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To make topping, in a small bowl, combine all ingredients. Sprinkle evenly over slice. Bake for 12-15 minutes until golden. Cool in pan. Dust with icing sugar before cutting into squares.
Top tip!
If preferred, use 1 sheet of shortcrust pastry for the base. Prick the base with a fork and bake for 10 minutes before covering with filling.
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