This delectable rustic beauty, sounds just like you’d imagine. “A little old grandma” walking through the grandiose doors of a beautiful old Queenslander, frantically. The wooden floor boards creaking under her feet, as she shuffles through the back door. Imagine her apron, scrunched in her hand as she juggles the Granny Smith apples. Which, she tenderly picked from the orchard in anticipation of your visit! Ready to rip into the kitchen and throw something together. In the blink of an eye a scrumptious apple slice appears. Like all Gran’s, she couldn’t see you go without over indulging!
This slice tastes as wholesome as it sounds. The perfect end to a family visit or a little “slice” of paradise to go with afternoon tea or picnic! It’s sure to be a crowd favourite! Passed down from generation to generation, literally.
Granny Smith Apples
Granny Smith Apples, are believed to have originated in Australia back in 1868. Named after Maria Ann Smith, who propagated one of Australia’s best known and widely loved apples believed to by chance have propagated the seedling from French Crab apples disposed of alongside her creek.
Granny Smiths, went on to be classified as one of the best cooking apples. Ahhh that bright green hue and delicious crunch! It’s no wonder it remains a family favourite in Australia and abroad.
As a fully certified organic farmer, it’s easy to see why we chose Barambah Organics for the delicious sour cream topping. This 100% Australian owned company, is fully committed to bring the highest quality paddock to plate dairy products in the market today. The family pride themselves on the milk sourced from their own farms, situated on Border Rivers Region of Southern QLD.
Prior, to moving in 2006, Ian Campbell his Family ran their dairy business in the South Burnett Region. There is no guessing why Barambah products really pulled at my heart strings!!!
With its award-winning products, local roots, 100% organic & Aussie Owned status. There really is no other substitute for their premium quality products.
125g unsalted butter (melted)
¾ cup SR flour
Half cup caster sugar
½ cup dessicated coconut
½ cup rolled oats
6-7 Granny Smith Apples (Large)
2T caster sugar
½ t vanilla extract
½ t ground cinnamon or ½ cinnamon stick
¾ cup water
300ml Barambah Organics sour cream
1T cinnamon sugar
Method – Biscuit base
- Line a small square or rectangle tin with baking paper. Allowing for an additional 5cm of excess paper around the tin.
- Pre-heat oven to a moderate setting around 180 degrees.
- On low heat place the butter in a small pan and melt through.
- Mix all dry ingredients in a large bowl, create a well to add the melted butter and mix thoroughly. This should resemble a crumbly texture, if not add some more coconut or oats to reduce moisture.
- Transfer into baking tray, pressing firmly and evenly.
- Place in the oven for approximately 20 minutes. It will need to be a golden brown colour.
Method – Filling
- Peel and core all apples, slicing the flesh of each into similar size cubes.
- Place all cubed apples, water, sugar and spices into a saucepan and bring to a slow boil.
- Boil apples on low heat for around 30 minutes. Drain excess water.
- Remove from saucepan, and set aside to cool for approx 10-15 mins.
Method – combining everything
- Evenly distribute the stewed apples over the biscuit base and repeat with the sour cream.
- Dust the sour cream topping with cinnamon sugar and bake in the oven (180 deg) for around 20 mins. Allowing time for the sour cream to set.
- Place the slice on a cooling rack.
- Serve warm or cool with a dollop of cream or ice-cream or simply enjoy on its own.
This little slice is sure to warm your heart and soul, just like Gran did!