Maple Apple and Walnut Slice is a tender, light slice with an almost apple-cake base, finished with a crunchy walnut and oat crumble and plenty of maple syrup. The base is buttery and fluffy, the apples add a bright, warming bite, and the walnut crumble brings sweetness and texture. A generous drizzle of maple syrup ties all the flavors together.
This recipe sits somewhere between a slice and a coffee cake: soft, moist and easy to slice, with a streusel-style topping that adds a satisfying crunch. Because it uses apples, walnuts, oats and maple syrup, it feels a little wholesome — a nice excuse to enjoy it for breakfast, brunch, afternoon tea or dessert.
Versatile and crowd-pleasing, this slice pairs beautifully with coffee or tea. Serve it warm with whipped cream or vanilla ice cream, or enjoy it chilled with a cup of coffee. The comforting combination of maple, cinnamon, apples and walnuts makes it an easy favorite.
This recipe yields a generous amount—I used a 9″x13″ (23×33 cm) pan—so it’s ideal for gatherings or for keeping in the fridge for the week. For best flavor, use real maple syrup and pure vanilla extract rather than imitations.
If you enjoy making seasonal bakes, this slice is comforting and uncomplicated. The walnuts are roasted first to deepen their flavor, the apples are lightly spiced and tossed with maple syrup, and the crumble is sweet and oat-forward. Bake until the top is golden and a skewer comes out clean.
Share your results with #lightscamerabake on social media if you try the recipe. Below you’ll find the full recipe card, including ingredients, instructions, notes and nutrition information.
Print Recipe
Maple Apple and Walnut Slice
Ingredients
Base;
- 1 Cup Butter, Melted (220g)
- 3 Tbsp. Maple Syrup (75g)
- 2 tsp Vanilla Extract
- 3 Large Eggs
- 1 and ½ Cups Milk
- ⅓ Cup Caster Sugar (Superfine Sugar) (75g)
- ⅓ Cup Brown Sugar (65g)
- 2 and ½ Cups Self-Raising Flour (450g)
- ½ tsp Cinnamon
Apples;
- 3 Granny Smith Apples (or cooking apples)
- 1 Tbsp. Maple Syrup
- 2 tsp Cinnamon
- 1 tsp Mixed Spice (or nutmeg)
Crumble Topping;
- 1 Cup Walnut Pieces, Roasted (100g)
- ½ Cup Rolled Oats (45g)
- ¼ Cup All Purpose Flour (30g)
- ⅔ Cup Brown Sugar (130g)
- ½ tsp Ground Nutmeg
- 1 and ½ tsp Cinnamon
- ⅓ Cup Maple Syrup (113g)
Instructions
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Preheat the oven to 160°C (325°F). Line a baking tray with parchment paper.
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Spread the walnut pieces on the tray and roast for 10–15 minutes until lightly golden. Remove and cool.
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Grease and line a 9″x13″ (23×33 cm) baking pan and set aside.
Base;
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In a bowl, mix melted butter, 3 tbsp maple syrup, milk, vanilla, eggs, caster sugar and brown sugar until combined.
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Stir in the self-raising flour and ½ tsp cinnamon. Pour the batter into the prepared pan and set aside.
Topping;
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Combine the roasted walnuts, oats, flour, 1½ tsp cinnamon, ½ tsp nutmeg and ⅔ cup brown sugar in a bowl. Mix well and set aside.
Filling;
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Peel, core and slice or dice the apples. Toss them with 1 tbsp maple syrup, 2 tsp cinnamon and 1 tsp mixed spice.
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Spread the apples evenly over the batter, pressing some pieces lightly into the base.
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Scatter the crumble topping over the apples, then pour the remaining ⅓ cup maple syrup evenly across the top. Bake for 45–55 minutes until the top and edges are golden and a skewer inserted in the center comes out clean.
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Allow to cool before slicing and serving.
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Store in the fridge for up to a week; in warm conditions the apple can become soft, so chilling helps maintain texture.
Notes
Nutrition
