Dessert

Raspberry, rye and oat crumble slice

Name: Raspberry, rye and oat crumble slice recipe
Yield: 8
Ingredients: 300g plain flour; 150g unsalted butter, chilled, roughly chopped; 110g caster sugar; 1 egg, lightly beaten; 1/2 tsp vanilla extract; 370g raspberry jam; Icing sugar, to dust; 155g rye flour; 150g unsalted butter, chilled; 60g brown sugar; 45g rolled oats; 1/4 tsp ground cinnamon

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P110 Raspberry, rye and oat crumble slice

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by Helena Moursellas

Dec 01, 2022

Helena Moursellas shares this crumbly yet sturdy melt-in-the-mouth raspberry treat.

2 cups (300g) plain flour
150g unsalted butter, chilled, roughly chopped
1/2 cup (110g) caster sugar
1 egg, lightly beaten
1/2 tsp vanilla extract
370g raspberry jam
Icing sugar, to dust

Rye and oat crumble

1 1/4 cups (155g) rye flour, sifted
150g unsalted butter, chilled
1/4 cup (60g) dark brown sugar
1/2 cup (45g) rolled oats
1/4 tsp ground cinnamon

Method

1.

Preheat oven to 180°C. Grease a 23cm springform cake pan and line the base with baking paper.
2.

Place flour, butter and sugar in a food processor and whiz until mixture resembles fine crumbs. Add egg and vanilla, then whiz until combined. Shape dough into a disc, enclose in plastic wrap and chill for 20 minutes.
3.

Meanwhile, for the crumble, place flour and butter in a food processor and whiz until the mixture resembles crumbs. Add remaining ingredients and pulse to combine. Set aside.
4.

Remove dough from fridge and roll out between 2 sheets of baking paper to form a 23cm round. Place pastry round into the base of the prepared pan, trimming any excess. Prick pastry all over with a fork and bake for 30 minutes or until just starting to brown. Set aside for 30 minutes to cool.
5.

Spread jam over base. Top with crumble and bake for a further 35-40 minutes until crumble is golden. Cool for 30 minutes or until firm, then remove from pan and dust with icing sugar. Cut into slices, to serve.