Everyone will love this fruity slice filled with raspberries and topped with a cinnamon and walnut crumble. It’s egg free but full of yum and delicious served cold as a teatime treat or served warm as dessert, with a generous dollop of vanilla ice cream!
This slice is so nice and super versatile too. I love that it goes great with a cuppa and makes a delicious dessert too, it’s like two bakes for the price of one. This is one of my new favourites and I just can’t get enough of it. This slice has so many wonderful textures going on with the biscuity base, the berrylicious filling and the crumble on the top and one of my most favourite things about it is that it’s not super sweet. This slice would turn even the most fervent non-dessert person. Come to think of it, is there such a thing as a non-dessert person? Because if there is, I’m clearly not one of them! I can never say no to dessert!
What’s the one thing you can’t say no to? Do you have a sweet tooth too?
Ingredients
1/2 cup (60g) walnuts pieces, finely chopped
150g butter, softened
2/3 cup (110g) icing sugar
1 3/4 cups (260g) plain flour
1/2 teaspoon ground cinnamon
300g frozen raspberries
How to – Traditional
- Preheat oven to 180C. Grease 20cm x 30cm pan and l the base and long sides with baking paper. Extend the paper 5cm over sides.
- Chop the walnut pieces in a blender or food processor or pop them in a sealed ziploc bag and bash vigorously with a rolling pin until you have a crumb consistency. Set aside.
- Beat butter and sifted icing sugar until light and fluffy. Stir in flour, cinnamon and crushed walnuts and mix until the mixture is crumbly.
- Set aside 1 cup of the crumble mixture and press the remaining mixture into the pan. Top with raspberries and then sprinkle with the reserved crumble mixture.
- Bake for about 40 minutes or until golden. Allow the slice to cool in the pan before cutting into squares.
How to – Thermomix
- Preheat oven to 180C. Grease 20cm x 30cm pan and l the base and long sides with baking paper. Extend the paper 5cm over sides.
- Place walnuts in TM bowl and chop for 2-3 seconds on speed 6.
- Add butter and icing sugar and mix for 10 seconds on speed 6. Scrape down sides of bowl, insert butterfly and mix again for 30 seconds on speed 4.
- Remove the butterfly, add cinnamon, flour and chopped walnuts and mix on interval speed for 30 seconds. Scrape down sides of bowl. Mix again for another 30 seconds on interval speed.
- Set aside 1 cup of the crumble mixture and press the remaining mixture into the pan. Top with raspberries and then sprinkle with the reserved crumble mixture.
- Bake for about 40 minutes or until golden. Allow the slice to cool in the pan before cutting into squares.
