For the Base
- 170 g or 1 1/3 cup spelt or gluten free flour
- 100 g or 1/3 cup raw sugar
- 140 g coconut oil not melted
For the Filling
- 2-3 cups grated apple – braeburn or any other apple variety
- 3 tbsp raw sugar
- zest of one lemon, finely grated
For the Topping
- 55 g spelt flour or gluten free flour
- 55 g coconut oil not melted
- 55 g raw sugar
- ½ tsp cinnamon
Preheat the oven to 350º F / 180º C and line a 12 x 8 in / 30 x 21 cm shallow tin with baking paper, or grease it lightly.
Mixing and baking the base
- Combine the sugar and flour and rub in the coconut oil with your fingertips – or just combine everything in the food processor.. Stop when it begins to form into clumps, tip onto the bench and gather together into a ball. Put the mixture into the prepared tin, spread it out with floured fingers and press it down firmly and evenly.
- Bake for 15-20 minutes until it is just beginning to brown at the edges. Remove from the oven and leave to cool
Mixing the filling and topping
- While the base is cooking, combine the topping ingredients in the food processor and pulse until they form fine crumbs. Set aside.
- When the base is cool, grate the apples and mix them with the sugar and the grated lemon zest. (Don’t do this in advance or the sugar will make the apples give out a lot of juice.)
- Increase the oven temperature to 190º C.
- Spread the grated apple onto the cooled base, press it down firmly and scatter over the topping over as evenly as you can.
- Bake for a further 25 – 30 minutes until the topping is golden brown.
- Allow to cool for at least 10 minutes in the tin on a rack before slicing into fingers. Serve it warm or at room temperature – it is best on the day it is made. But it tastes equaly nice next day or days. Kepps really well in the fridge for a week.