Name: Raspberry and vanilla crumble slice
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1/2 cup plain flour, plus 1/4 cup extra; 1/2 cup self-raising flour; 1/2 cup almond meal; 1/2 cup caster sugar; 2 eggs, lightly whisked; 125 gram butter, melted, cooled; 40 gram extra butter, chilled, chopped; 1 teaspoon vanilla essence; 300 gram raspberries; 2 tablespoon brown sugar; 1/3 cup flaked almonds; icing sugar, to dust

Raspberry and vanilla crumble slice

This gorgeous dessert is a flavour and texture sensation that will delight your friends and family. A sweet, gooey raspberry topping sits beautifully atop a fluffy, vanilla slice. Add a crumbly, almond topping for extra crunch.

Makes 12 Item

Prep

25M

Cook

35M

Total

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Ingredients

1/2 cup plain flour, plus 1/4 cup extra

1/2 cup self-raising flour

1/2 cup almond meal

1/2 cup caster sugar

2 eggs, lightly whisked

125 gram butter, melted, cooled

40 gram extra butter, chilled, chopped

1 teaspoon vanilla essence

300 gram raspberries

2 tablespoon brown sugar

1/3 cup flaked almonds

icing sugar, to dust

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 26 x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

2.Sift plain flour and self-raising flour into a large bowl. Add almond meal and caster sugar; mix to combine. Make a well at centre. Add egg, melted butter and essence. Stir to combine, taking care not to over-mix. Spread mixture into prepared pan; level surface. Sprinkle with raspberries.

3.Place extra flour in a bowl. Rub in extra butter, to make crumbs. Stir in brown sugar and almonds. Sprinkle almond mixture over raspberries. Bake for 35 minutes, or until golden and firm to touch at centre. Cool in pan. Serve dusted with icing sugar.

Use blueberries or chopped strawberries instead of raspberries.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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