Maple Apple and Walnut Slice is a soft, light and fluffy apple slice topped with a walnut crumble and smothered in maple syrup. An almost apple cake like base that is light, fluffy and buttery with a rich and sweet walnut and oat crumble and a liberal amount of maple syrup poured over top to marry all the elements together.
I love this recipe! A fusion between a slice and a cake. Almost like an apple coffee cake with the streusel topping but not quite. The Maple Apple and Walnut Slice is also semi ‘healthy’ with the apples, walnuts, maple syrup and oats. At least that’s what I tell myself. Let’s forget all the butter and sugar shall we.
Healthy enough for breakfast? Most certainly.
Another thing I love about this slice is it’s versatility. Serve for brunch, afternoon tea or dessert. Serve it with coffee or as a ‘cake’ for a special occasion. Eat it warm with some whipped cream or cold with a coffee. So many options and trust me, this slice is a definite crowd pleaser! With the comforting flavours of maple syrup, warm apples, cinnamon and walnuts, how could they not be?
The only thing I have to say regarding this recipe is that it makes a lot! I used a 9×13 pan and be sure to use 100% real maple syrup and real vanilla extract. Not imitation stuff as it just doesn’t taste right.
I hope you enjoy this recipe and that 2018 is still treating you well. I am in my third week of being in Brisbane and the weather is getting to me a little bit. I have discovered I have never truly been hot in my life until now. 40°C temperatures… Not my cup of tea but everything else is great. Like having a lizard appear at the door every morning. A freaking lizard! How cool is that?
An almost apple cake like base that is light, fluffy and buttery with a rich and sweet walnut and oat crumble and a liberal amount of maple syrup poured over top to marry all the elements together.
- 220 g Butter, Melted (1 Cup)
- 3 Tbsp. Maple Syrup
- 2 tsp Vanilla Extract
- 3 Large Eggs
- 1 and 1/2 Cups Milk (375 mL)
- 1/3 Cup Caster Sugar (Superfine Sugar)
- 1/3 Cup Brown Sugar
- 2 and 1/2 Cups Self-Raising Flour
- 1/2 tsp Cinnamon
- 3 Granny Smith Apples (or cooking apples)
- 1 Tbsp. Maple Syrup
- 2 tsp Cinnamon
- 1 tsp Mixed Spice (or nutmeg)
- 1 Cup (100g) Walnut Pieces, Roasted
- 1/2 Cup Rolled Oats
- 1/4 Cup All Purpose Flour
- 2/3 Cup Brown Sugar
- 1/2 tsp Ground Nutmeg
- 1 and 1/2 tsp Cinnamon
- 1/3 Cup Maple Syrup
Preheat the oven 160°C (325°F) and line a baking tray with baking paper.
Spread the walnuts out over the baking tray and place in the oven for 10-15 minutes to roast them. They should be lightly golden.
Remove from the oven and set aside to cool.
Grease and line a 9"x13" baking pan and set aside.
Prepare the base by mixing the melted butter, maple syrup, milk, vanilla extract, eggs, caster sugar and brown sugar in a bowl until thick and combined.
Add in the self-raising flour and cinnamon and mix. Pour into the prepared dish and set aside.
Combine the roasted walnuts, oats, flour, cinnamon, nutmeg and brown sugar in a separate bowl and mix together. Set aside.
Peel, core and dice the apple into small chunks or thin slices. Which ever you prefer. (I do a mixture of both).
Place in a bowl with the maple syrup, cinnamon and mixed spice and mix.
Spread in an even layer over the base, pressing some of the apple slices into the base.
Top with the crumble and finally pour over the remaining maple syrup and place in the oven for 45-55 minutes. The top and sides will be golden and it will be firm. A skewer inserted in the center should come out clean.
Allow to cool before slicing and serving.
Best kept in the fridge for up to a week as the apples will go soggy in the heat.