Name: Raspberry and oat crumble slice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12
Ingredients: 1 cup traditional rolled oats; 1 cup plain flour; 1 cup rye flour; 1 cup brown sugar; 3/4 cup shredded coconut; 1 tsp baking powder; 1/2 tsp ground cinnamon; 1 tsp vanilla extract; 1/4 cup toasted macadamias, coarsely chopped; 180g butter, chilled, grated; 500g raspberries, plus extra, to serve; 1/4 cup cornflour; 1/4 cup caster sugar; Ice-cream and icing sugar, to serve

Raspberry and oat crumble slice

A melt-in-your-mouth dessert.

Serves 12

Prep

15M

Cook

45M

Total

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This raspberry and oat crumble slice is a delicious recipe that combines layers of oaty crumble with a sweet and tart raspberry filling, creating a melt-in-your-mouth dessert.

Serve it alongside your favourite ice cream for a truly heavenly treat.

Ingredients

1 cup traditional rolled oats

1 cup plain flour

1 cup rye flour

1 cup brown sugar

3/4 cup shredded coconut

1 tsp baking powder

1/2 tsp ground cinnamon

1 tsp vanilla extract

1/4 cup toasted macadamias, coarsely chopped

180g butter, chilled, grated

500g raspberries, plus extra, to serve

1/4 cup cornflour

1/4 cup caster sugar

Ice-cream and icing sugar, to serve

Method

Preheat oven to 180°C fan-forced (200°C conventional). Grease and line an 18 x 28cm lamington pan with baking paper, extending 3cm above sides.

Combine oats, plain flour, rye flour, sugar, coconut, baking powder, cinnamon, vanilla, macadamias and butter in a large bowl. Using the tips of your fingers, mix together until it resembles coarse breadcrumbs.

Spoon 2/3 of mixture into pan and use back of a metal spoon to press down firmly. Bake for 20 minutes or until beginning to brown. Remove tray from oven and continue to press down base with back of a spoon to set.

Meanwhile, put raspberries, cornflour and caster sugar in a medium bowl. Use back of a fork to lightly crush raspberries into a coarse pulp.

Spread raspberry mixture over base evenly. Scatter with remaining oat mixture. Bake for 20-25 minutes or until golden and cooked. Cool completely. Dust with icing sugar and serve with extra raspberries and ice-cream.