Apple Crumble Meringue Slice (Thermomix Version)
This Apple Crumble Meringue Slice is one of a kind, it is not sweet at all and rather healthy as it contains 1500g of apples and you don’t have to feel guilty eating it. This cake reminds me of Germany “Apfelkuchen” It is the perfect combination of buttery shortbread, sweet cinnamon apples, crunchy crumble topping, and a light, fluffy meringue layer. This delightful dessert brings together the comforting flavors of apple pie and the elegance of a meringue-topped slice, making it ideal for family gatherings, holiday celebrations, or an afternoon coffee break.
This recipe is made in a Thermomix, it is incredible easy to make as the Thermomix does all the chopping and cooking for you. I will show you step by step how to accomplish this absolutely delicious dessert using your Thermomix.
Why You’ll Love This Recipe:
- Layers of delicious textures and flavors
- Perfect balance of sweet and tart
- Great for make-ahead entertaining
- Beautiful presentation with minimal effort
- A unique twist on classic apple pie
Tips for Success:
- Ensure the egg whites are at room temperature for maximum volume.
- Let the slice cool completely before cutting for clean layers.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with vanilla ice cream on the side.
Ingredients You’ll Need for the Apple Crumble Meringue Slice:
For the Shortcrust Pastry:
- 200g Salted butter, chilled and cut into pieces, plus extra for greasing
- 400g Plain flour
- 4 Egg yolks
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 50g Icing sugar
For the Apple Mixture:
- 1500g Apples, peeled, cored and cut into quarters
- 1/2 tsp Cinnamon
- 40g Cane sugar
For the Meringue Filling:
- 4 Egg whites
- 150g Icing sugar
- 1/4 tsp Cream of tartar
- Cinnamon, for dusting
Preparation:
For the Shortcrust Pastry:
- Place all pastry ingredients into mixing bowl and mix 30 sec/speed 5.
- Transfer dough onto floured work surface and work into a ball. Divide pastry into 2 balls, the first ball weighing 500g and any remaining dough forming the second. Wrap both balls of pastry in plastic wrap, then place into the refrigerator for 30 minutes to rest.
- Preheat oven to 180C. Grease a 13X9 inch baking dish and set aside.
- Roll out the first 500g ball of pastry on floured surface to cover the baking dish. Place pastry into the base of baking dish and prick all over with a fork. Bake pastry for 8 minutes (180C), then set aside to cool. Clean and dry mixing bowl.
For the Apple Mixture:
- Place 1/2 of the apples into mixing bowl and chop 5 sec/speed 5. Transfer into a bowl and set aside.
- Place remaining apples into mixing bowl and chop 5 sec/speed 5.
- Add reserved chopped apple, cinnamon and sugar and cook 20 min/80C/speed 2. Drain apples through simmering basket and discard juice. Transfer apple mixture into a bowl and set aside. Thoroughly clean and dry mixing bowl.
For the Meringue Filling:
- Insert butterfly whisk. Place egg whites, sugar and cream of tartar into mixing bowl and whip 6 min/37C/speed 3.5.
- To assemble, transfer apple mixture over cooked pastry base and dust with extra cinnamon.
- Top with meringue, spreading evenly over slice. Crumble remaining shortcrust pastry ball into pieces and sprinkle over the top of meringue.
- Bake for 20-25 minutes (180C), or until lightly golden brown.
- Remove from oven and allow to cool completely.
- Once cooled, dust with icing sugar, cut into pieces and serve.
Frequently Asked Questions:
- Can I make this ahead of time? Yes! Bake the slice a day in advance and store it refrigerated.
- What apples work best? Granny Smith, Honeycrisp apples are excellent choices.
- Can I freeze it? The base and apple layers freeze well, but the meringue is best enjoyed fresh.
If you have tried out this recipe, leave a comment below I would love to hear your feedback.
Recipe inspired from cookidoo.com
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Apple Crumble Meringue Slice (Thermomix Version)
Ingredients
Equipment
Method
- Place all pastry ingredients into mixing bowl and mix 30 sec/speed 5.
- Transfer dough onto floured work surface and work into a ball. Divide pastry into 2 balls, the first ball weighing 500g and any remaining dough forming the second. Wrap both balls of pastry in plastic wrap, then place into the refrigerator for 30 minutes to rest.
- Preheat oven to 180C. Grease a 13X9 inch baking dish and set aside.
- Roll out the first 500g ball of pastry on floured surface to cover the baking dish. Place pastry into the base of baking dish and prick all over with a fork. Bake pastry for 8 minutes (180C), then set aside to cool. Clean and dry mixing bowl.
- Place 1/2 of the apples into mixing bowl and chop 5 sec/speed 5. Transfer into a bowl and set aside.
- Place remaining apples into mixing bowl and chop 5 sec/speed 5.
- Add reserved chopped apple, cinnamon and sugar and cook 20 min/80C/speed 2. Drain apples through simmering basket and discard juice. Transfer apple mixture into a bowl and set aside. Thoroughly clean and dry mixing bowl.
- Insert butterfly whisk. Place egg whites, sugar and cream of tartar into mixing bowl and whip 6 min/37C/speed 3.5.
- To assemble, transfer apple mixture over cooked pastry base and dust with extra cinnamon.
- Top with meringue, spreading evenly over slice. Crumble remaining shortcrust pastry ball into pieces and sprinkle over the top of meringue.
- Bake for 20-25 minutes (180C), or until lightly golden brown.
- Remove from oven and allow to cool completely.
- Once cooled, dust with icing sugar, cut into pieces and serve.
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