METHOD
- Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 20cm x 30cm slice pan with baking paper, leaving 2cm overhang on the two long sides.
- Place flour, coconut, sugar and 250g butter in a large bowl and mix until just combined and resembles breadcrumbs. Press two thirds of the crumble mixture into the base of the pan. Freeze for 10 minutes or until firm. Bake for 25 minutes or until a light golden brown.
- For the apple filling, place butter, apples, sugar, cinnamon, mixed spice and lemon juice in a large deep frying pan over medium heat. Cook for 15 minutes, stirring occasionally until apples are just starting to soften and mixture is reduced and sticky. Cool apple mixture.
- Arrange the apple mixture in an even layer on top of the cooked base. Spoon over any juices and press down lightly.
- To make topping, add oats, cinnamon and remaining melted butter to reserved crumble mixture and mix gently to form a coarse crumbly mixture. Sprinkle evenly over apple filling.
- Bake for 40 minutes or until apples are tender and crumble is golden. Cool in the pan then refrigerate until cold.
- Using a serrated knife, cut into bars and for extra indulgence drizzle with caramel sauce.
