If there’s two ingredients that are a match made in heaven for me it’s salted caramel and apple. Perhaps it's the contrasts of the slightly tart granny smith apple married against the sweet and saltiness of the caramel that seems to work wonders on the palette. Growing up my mum would often make us apple slice. It consisted of a shortbread base, layered with apple and the remaining shortbread dough crumbled over the top. It was one of my all-time-favourites and I wanted to take this basic concept and recreate it with salted caramel and pecan flavours. I bring you my Salted Caramel and Apple Crumble Slice!
Love the sound of these flavours? Read on to get the recipe!
Winter in Adelaide has definitely set in (sob!). And while I do love getting all cozy indoors..that lasts for about a week (especially with a toddler!) Then I'm ready to get back outside again, breath in the fresh air, and take our daughter, Indiana, and Ivy (our black labrador) for a walk (and yes, Indi and Ivy has a resounding ring to it, but I can assure you their names were not planned! Although I must admit in the early days we did get their names mixed up one..or twice!! :P).
In winter, like most people, I'm all about comfort when it comes to desserts. I love a warm pudding, and apple crumble would have to be one of my favourite desserts. It tastes amazing, it's so easy to make, and best of all it practically breakfast, so leftovers are always great the next morning! So if you're like me and love crispy, buttery crumble, beautifully baked apples and a hint of salted caramel, then you will want to have a bite of this yummy slice. Get the recipe below!
Salted Caramel and Apple Crumble Slice
For the Salted Caramel...
250g caster sugar
100g unsalted butter, softened and cut into 1cm cubes
1/2 cup (120ml) cream
1 1/2 teaspoon sea salt flakes
For the Slice...
115g unsalted butter
85g white sugar
240g self-raising flour
A pinch of salt
2-3 granny smith apples, peeled, cored, cut into quarters then sliced thinly.
For the Crumble Topping...
150g plain flour
50g pecans, chopped
70g brown sugar
1/2 teaspoon salt
150g unsalted butter, chilled and cut into 1cm cubes
1. To make the salted caramel, pour water and sugar into a medium, heavy-based saucepan. Place over medium heat and bring to a boil. Let the water and sugar continue to simmer until it reaches a medium amber colour. At this point the colour will turn dark quite quickly, so it's important to work quickly, so you don't burn the caramel. Remove saucepan from heat and add butter to the caramel. Whisk until melted and combined. Pour cream into the caramel, and continue whisking until smooth. The caramel will bubble a lot, but this will go down as you keep whisking. Add the sea salt flakes and stir until dissolved.
2. Pour caramel into a separate bowl or glass jug and set aside to cool slightly. You can also pour into a clean jar and place in refrigerator to set (you won't be using all the caramel for this recipe, so you can keep it aside for other yummy recipes, or as a topping over cakes or desserts!).
3. Preheat oven to 180˚C. Grease the sides and base of a 35x13cm rectangular tart pan. To make the base of the slice, melt butter in a saucepan over low heat. Once butter has melted, add the sugar and stir until combined. Add flour and egg gradually and stir with a wooden spoon until dough comes together. Using fingertips, or the back of a dessertspoon, press dough into base of pan, allowing a little to come up the sides of the pan. Refrigerate for about 30 minutes, while you make the topping and prepare the apples.
5. For the crumble, combine flour, brown sugar and salt in a bowl. Using fingertips, rub cold butter into dry ingredients until mixture forms a crumb (alternatively, you can use a food processor for this step). Add chopped pecans and rub together to combine.
6. To assemble, remove pan from refrigerator. Place thin apple slices over the top of the dough, overlapping every 0.5cm. Drizzle a generous amount of salted caramel over the apples , and sprinkle crumble mixture over the top. Bake in preheated oven for 30-35 minutes until golden. Remove from oven and allow to cool in pan.
This slice is delicious served slightly warm or at room temperature with a dollop of fresh cream and a good drizzle of salted caramel.