Apple streusel slice

The perfect pairing for a hot cuppa.

A delightful slice with a layer of tender apple mixture topped with sweet and crunchy streusel. Perfect as a morning or afternoon tea.


Apple streusel slice
  • 220 grams (7oz) unsalted butter, softened
  • 1 cup (220g) caster (superfine) sugar
  • 2 egg yolks
  • 1 1⁄3 cups (200g) plain (all-purpose) flour
  • ½ cup (75g) self-raising flour
  • 2 tablespoons custard powder
  • 4 large apples (800g), sliced thinly
  • 1 tablespoon honey
  • 1 teaspoon finely grated lemon rind
Streusel topping
  • ½ cup (75g) plain (all-purpose) flour
  • ¼ cup (35g) self-raising flour
  • 1⁄3 cup (75g) firmly packed brown sugar
  • ½ teaspoon ground cinnamon
  • 100 grams (3oz) unsalted butter, chopped


  • 1
    Make streusel topping. Process ingredients until combined. Enclose dough in plastic wrap; freeze for 1 hour or until firm.
  • 2
    Preheat oven to 180°C. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
  • 3
    Beat butter, sugar and egg yolks in a small bowl with an electric mixer until pale and fluffy. Transfer to a large bowl; stir in sifted flours and custard powder. Press mixture into pan.
  • 4
    Bake base for 25 minutes or until golden brown. Cool in pan for 15 minutes.
  • 5
    Meanwhile, place apples, honey and rind in a medium saucepan over medium heat; cook, covered, stirring occasionally, for 5 minutes or until apples are tender. Remove from heat; drain. Leave to cool for 15 minutes.
  • 6
    Spread cooled apple mixture on base; coarsely grate streusel topping over apple.
  • 7
    Bake slice for 20 minutes or until browned lightly. Cool in pan.


Apple mixture can be made a day ahead; stored, covered, in the fridge. Slice will keep in an airtight container in the fridge for up to 3 days.

More From Women's Weekly Food