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Add the vanilla extract and egg to the butter and sugar mix and mix well. Add the dry ingredients and mix lightly until just combined but still crumbly. Why do apples turn brown? I bet your curious child has asked you that at one point or another. And perhaps he also challenged with a follow-up question – how do you prevent the apple from turning brown? This is a great experiment to guide your kid through the scientific method of making an observation, asking a question, forming a hypothesis, designing an experiment, analyzing the data, and forming a conclusion. The Scientific Method
Great question. You have two options for serving this Apple Slice and both are equally delicious, trust me. The seeds are a result of the flower being pollinated. Just like a zinnia, a common annual, produces seeds so do apple blossoms. Unlike many flowers, an apple's seeds are hidden inside of a fruit. Apples contain an enzyme called polyphenol oxidase (PPO). When you slice open an apple, the PPO reacts with the oxygen in the air and enzymatic browning occurs. The chemical reaction between the PPO and oxygen produces melanin, which is what gives the apple flesh the brown color. Kids can take a small parts of the apple and place them on the worksheet. Then they can draw a sketch of the different parts.In a separate bowl or stand mixer cream the room-temperature butter and sugar together until light and fluffy. Add the vanilla extract and egg and mix well. Add the dry ingredients and mix lightly until well mixed but still crumbly. Delicious and easy to make. I used flora buttery and mixed spice. For the buttermilk I made it by adding 5g (big teaspoon) of bottled lemon juice to 80g oatmilk and let it stand for a bit. I love a good apple slice with a dollop of cream on the side with my cup of coffee on a Sunday. Reply When I first saw a version of this recipe on The WHOot I could not believe you could make a tasty slice with only five ingredients. I use the same buttery crust from our popular Coconut Jam Slice. It’s soft, sweet and melts-in-your-mouth. Then we add a layer of canned apples. I tested this recipe with fresh apples, but found canned apples worked better.
I've made this slice with both tinned apples (a pantry relic from 2020 COVID where we bought tinned fruit) and fresh, stewed apples and they both work well. The only advantage to home stewed apples is that I tend to add cinnamon and sugar to them. Apple slice has many forms the world over. In Australia it's a nostalgic dessert available at bakeries throughout the country consisting of apples with cake or biscuit layer on the bottom and top. Can I make this with fresh apples? Speaking of eating an apple, the flesh is the inside of an apple. Protected by the peel, the flesh is the fruit. People also call this part the pulp. Dear Reader, did I mention that I am terrible in a crisis? I will literally stand there frozen while disaster unfolds around me.I usually make apple crumble, but this one is new to me so I will try this soon. Thanks for sharing. Reply
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