Apple Crumble Slice

Method

Preheat the oven to 170^oC

1. In a heavy bottomed pan add the diced apple, juice and grated zest of the orange and the sultanas.  Place the lid on the pan and  cook the apple mixture, on a low heat  for about 10 minutes until the apple is just tender. Mix the corn flour, with the cold water and stir into the hot apple mixture  stirring until it thickens slightly,  remove from the heat and allow to cool.
2. Meanwhile lightly grease and line with baking paper the base of a 22 x32cm loose based flan tin. Roll the defrosted pastry out as thin as possible between 2 sheets of baking paper. Remove the top sheet of bake, roll the pastry onto your rolling pin and line the base and about 1 cm up the sides of the flan tin. Don’t be afraid cut, trim and stick bits of the pastry together with a  little water to get it to fit! It doesn’t have to be beautiful. Top the pastry with another sheet of bake and baking beans or uncooked rice and blind bake in the preheated oven of about 8-10 minutes until it just starts to turn golden.
3. Remove from the oven,  remove the paper and baking beans and brush with a little of the butter you have melted for the topping.  In a  large bowl add all the topping ingredients and stir like crazy until they are totally combined and you have a lovely crumble mix. Spoon the cooled apple mixture evenly onto cooked pastry base. Top with the cinnamon crumble and spread in a even layer oven the top of the apple. Press down lightly with the back of a spoon.
4. Bake in the oven covered with baking paper for about 25-30 minutes until golden brown.  Allow to cool slightly before cutting in slices. Serve warm with ice cream or cream or cold with a cup of tea.

Makes about 16 slices. Preparation time 30 minutes. Cooking time 50 minutes.