The older I get, the faster time seems to move. Weeks, months and years are just flying by and there never seems to be enough time to do all the things I want to do.
I suddenly woke up this morning and remembered I needed to make something to take with me to a picnic this afternoon. That didn’t leave enough time to make my usual cupcakes, which need to be started the day before. So I decided to make this raspberry crumble slice. It is a great last minute recipe, as it uses ingredients that I usually have on hand in the house and doesn’t take too long to throw together. The rich, nutty, buttery shortbread base and crumble provide a great contrast to the fresh, tart raspberries and it is one of my favourite quick treats.
Raspberry crumble slice
You will need a 18cm x 28cm slice pan for this recipe
- 150g butter – cut into cubes
- 110g icing sugar – sifted, plus extra to dust
- 260g plain flour
- ½ teaspoon ground cinnamon
- A pinch of salt
- 60g ground walnuts (I ground mine fresh in a small food processor)
- 300g frozen raspberries
- Preheat the oven to 160C fan forced (180C normal). Grease and line the base and sides of the slice pan (18cm x 28cm) with baking paper.
- In a medium sized bowl, beat together the butter and icing sugar with an electric beater until pale and creamy. You may wish to combine slightly with a spoon first, to avoid icing sugar flying everywhere!
- Once pale and creamy, sift in the flour, salt and cinnamon and add the ground walnuts. Stir the mix gently until it forms a crumble mixture.
- Keep one cup of the mixture for later and press the rest of the mix into the base of the prepared pan, either with your hands or the bottom of a glass. Top evenly with the raspberries and sprinkle over the remaining cup of the crumble mix.
- Bake in the oven for 35 minutes or until pale golden. Remove and allow to cool in the pan for 10 minutes before removing.
- When cool, dust with icing sugar, cut and serve.
Adapted from Raspberry Crumble Shortcake, Australian Table April 2006