Gluten Free Apple and Boysenberry Slice

clock 20 minutes + 55 minutes bowl Serves 10


  • 4 cups sliced apples
  • 1/2 cup apple juice
  • 2 cups frozen boysenberries, defrosted and juice reserved
  • 4 tsp corn flour
  • 200 g butter
  • 1 cup caster sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla essence
  • 3 cups gluten free flour
  • 2 1/2 tsp gluten free baking powder
  • whipped cream, to serve
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  • 1. Place the apples and apple juice in a saucepan on a medium heat and cook for 10 minutes, or until the apples are soft.

  • 2. Mix the reserved boysenberry juice and corn flour together to make a paste. Add the paste to the apple mixture and simmer until the mixture is thick. Stir in the boysenberries. Set aside to cool.

  • 3. Preheat oven to 180°C (160°C fan-forced). Grease and line a 30cm x 20cm slice pan.

  • 4. Cream the butter and sugar together until light and fluffy. Add the egg and vanilla essence and beat well.

  • 5. Fold in the flour and baking powder until combined. Press two-thirds of the mixture onto the base of the prepared pan and top it evenly with the boysenberry mixture. Top with the remaining one-third of the pastry mixture and press down gently.

  • 6. Bake for 40 minutes, or until a skewer inserted in the top comes out clean. Leave to cool in the pan before cutting it into squares. Serve with whipped cream.

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