Step 1

Begin with the caramel.

Step 2

In a small pot mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 + minutes or until the caramel starts to thicken. Remove from the heat and allow to cool (it will further thicken as it cools).

Step 3

Whilst the caramel cooks/cools, make the slice.

Step 4

Pre-heat the oven to 180°C / 350°F (fan-forced).

Step 5

In a large pot melt the butter and sweetener, mixing to combine. Add the bicarb and stir well.

Step 6

Add the almond meal, flour and oats and mix to combine.

Step 7

Peel and dice the apple into 1cm cubes. The dice needs to be small so the apple cooks through.

Step 8

Line a small tin (27cm x 18cm) with baking paper. Press ⅔ of the oat mixture into the base of the tin and press down firmly with wet hands.

Step 9

Place the diced apple on top and pour over the caramel once ready.

Step 10

Place the remaining ⅓ of the crumble on top with the pecan nuts.

Step 11

Bake for approximately 25-30 minutes or until just golden brown.

Step 12

Allow to cool in the pan, refrigerate until firm and then cut into slices (cooling it allows for it to be sliced without crumbling).

Step 13

Start with the caramel.

Step 14

Heat the sweetener, coconut milk and sea salt, 10-15 minutes, temp varoma, speed 3 (cap ajar or off so the steam can escape) or until it thickens (this can vary a bit). You can set this aside to cool and use the bowl for the base without washing it.

Step 15

Melt the butter and sweetener 1 minute, temp 90, speed 3 or until melted and combined. Add the bicarb and mix 5 seconds speed Set aside.

Step 16

Add the rest of the base/crumble ingredients and the butter/sweetener and mix 15 seconds, speed You may need to scrape the sides to fully combine.

Step 17

Assemble and bake as above.

Step 18

Airtight in the fridge or freezer. You can pack in school or after school lunch boxes from frozen (if nuts are allowed).