Raspberry, Rye & Oat Crumble Slice
A lovely slice for sharing over a cup of tea or coffee, with buttery, nutty flavours spiked with the sweet and tangy raspberry jam filling. Simple to make and assemble, just allow a little time for resting the pastry, baking each layer, and allowing it to cool before serving.
Ingredients
- For the Slice
- 300g (2 cups) plain flour
- 150g cold unsalted butter, roughly chopped
- 110g (1/2 cup) caster sugar
- 1 egg, lightly beaten
- 1/2 tsp vanilla extract
- 370g quality raspberry jam
- icing sugar, to dust (optional)
- For the Crumble
- 155g (1 1/4 cups) rye flour*
- 150g cold unsalted butter, roughly chopped
- 60g (1/4 cup) dark brown sugar
- 45g (1/2 cup) traditional rolled oats
- 1/2 tsp ground cinnamon
Notes
- *Rye flour can be hard to find at the supermarket, but is readily available at specialty grocers, either pre-packaged or scooped by weight.
- This slice keeps very well in the fridge for about a week, although it is so moreish, it may not last that long.
Method
- For the slice base, place flour, butter and caster sugar in the bowl of a food processor and whiz until the mixture resembles fine, sandy crumbs. Add the egg and vanilla, and whiz until combined and the dough starts to clump together. It will still look quite pebbly at this stage. Tip the mixture onto a large piece of plastic wrap and bring together with your hands, kneading a little, until it forms one smooth ball of dough. Press into a disc, enclose in plastic wrap, and chill for 20 minutes.
- While the dough rests, grease the sides of a 23cm round springform cake pan and line the base with baking paper. Preheat the oven to 180°C.
- Meanwhile, for the crumble, place rye flour and butter into the same bowl of the food processor (no need to wash it between uses). Whiz until the mixture resembles sandy crumbs. Add the brown sugar, oats and cinnamon, and pulse to combine. The mix should resemble small pebbles, and you still want the oats to have plenty of texture. Set crumble aside until ready to use.
- Remove the dough from the fridge and press into the base of the prepared cake tin. (You can roll the dough out between two sheets of paper to the right size and trim to fit, but we find it easier to simply press it evenly into the pan using fingers.) Prick the dough all over with a fork and bake for about 25 minutes, until starting to turn a soft golden brown. Set aside for at least 30 minutes to cool.
- After cooling, spread jam evenly over the base and then sprinkle crumble evenly over the jam, pressing it down very gently with fingers. It should still look rough and bumpy. (We like to wrap the outside of the tin in aluminium foil at this point, to catch any jam in case the tin leaks during baking.) Return to oven and bake for a further 35-40 minutes until the crumble is golden. Cool in the pan for at least 30 minutes, then carefully remove from pan and dust with icing sugar, if desired. Cut into slices to serve.
- Adapted from a recipe by Helena Moursellas in delicious. (December 2022)
Wine pairing
No wine pairings assigned.
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