Desserts &
Baking guidelines
231
Slice Makes 24 squares
Dish: Swiss roll tin 23 x 33cm (13”x 9”), greased
Oven Accessory: wire shelf in lower position
200g (7oz) unsalted butter, diced
350g (12oz) plain flour, sifted
50g (2oz) golden caster sugar
2 medium eggs, beaten
2tbsp semolina
350g (12oz) dessert apples, sliced
For the crumble:
100g (4oz) plain flour, sifted
100g (4oz) porridge oats
100g (4oz) golden caster sugar
1tsp cinnamon
125g (4 1/2oz) unsalted butter, diced
Pre-heat the oven on CONVECTION 200°C. Rub the butter into the flour and then stir in
the sugar. Add the eggs and form into a dough. Press the dough into the prepared tin and
level it out. Sprinkle the semolina over the dough and top with an even layer of apples.
For the crumble, mix the flour, oats, sugar and cinnamon into a bowl and rub in the butter.
Cover the apples with an even layer of crumble and press down carefully to cover. Place
tin on shelf and cook on CONVECTION 200°C for 20 mins. and then reduce the oven
temperature to CONVECTION 180°C and cook for a further 30 mins. or until the top is
golden brown. Leave to cool in the tin for 30 mins. Cut into squares and finish cooling on a
wire rack.
Cooking method
Ingredients
Fruit Crumble Slice
