Raspberry Crumble Slice
Super simple spring time slice! Fresh and tart from the berries matched perfectly with the buttery crumble!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 bars
- 1 ½ cups plain flour
- 1 cup oats
- 1 tsp baking powder
- ½ cup brown sugar or coconut sugar
- 150 g butter
- 3 cups frozen raspberries
- 2 tbsp arrowroot powder or corn starch
- 2 tbsp caster sugar
Preheat oven to 160C and line a square 8inch x 8inch baking tray with baking paper.
In a large bowl combine the plain flour, oats, baking powder and sugar. Then mix in the butter to form a firm, but slightly crumbly dough. Press half of the mixture into the baking tray and then bake in the over for 7-8mins. Remove from the oven and allow to cool slightly.
Meanwhile, prepare the filling. Add the frozen berries to a saucepan and heat on a low heat for 5-10mins until they begin to break down. Stir in the arrowroot powder and caster sugar and then bring to the boil. Reduce and allow to simmer for 3min.
Spread the berry mixture over the base and then crumble the remaining dough over the top. Return to the oven for 15-20min until golden brown. Remove from oven and allow to cool completely before cutting into squares.
You can replace raspberries with any frozen berries, adjust the sugar to the sweetness of the berries!
Looking for your more recipes to impress your guests? Try our favourites!
– Thai Spritzers
– Creamy Hummus and Zaatar Chips
– and for something a little sweet: Blueberry scones
I grew up eating this. My mum used to make this weekly for us during winter and our family were sticklers for dessert (everynight!!). I feel like I start off a lot of recipe posts like this. But I do, because everything I share on this blog, or at least 85% of it was inspired by my life growing up. I want to share the recipes of my childhood to show you just how much variety you can include in your diet and STILL BE HEALTHY!
Because if you didn’t know, healthy does NOT have to be boring.
Rhubarb is one of those confused vegetables…. yes it is a vegetable! The exact opposite to tomatoes, rhubarb is actually a vegetable but we use it as a fruit. It is a little sweet and tart and the perfect stewed in desserts like this strawberry and rhubarb crumble and or on top of oats.
Sweet strawberries go perfectly with tart rhubarb and they cook at the same rate, so there is no need for pre strewing the fruit before topping with your crumble.
Strawberries are actually in over supply at the moment as QLD strawberry farmers have had fantastic conditions. But we need to help the farmers by buying them all up before the excess strawberries go to waste. Strawberry and rhubarb crumble has always been my favourite way to use them.
Though if you still have more, remove the tops and freeze them for loads of delicious smoothies and baking later in the year!
Now for the crumble. I have experimented with so many crumble toppings over my time, but this one is by far my favourite! While Rolled Oats are classic base, I like to top the crumble up with a mix of nuts and Shredded Coconut.
I love to use Macadamia Nuts as they have a beautiful mild nutty flavour that pair well with strawberries.
Serve this strawberry and rhubarb crumble with a creamy greek yoghurt or a little vanilla ice cream if you prefer!
I drastically reduced the added sugar in this recipe compared to a lot of recipes out there. If your strawberries are sweet enough, you don’t need even need to add sugar to the fruit.
That is why I actually LOVE having this for breakfast in winter! It usually results in having made it for dessert and I end up heating up left overs in the morning topped with a big dollop of greek yoghurt. So it is just like oats, fruit and yoghurt!!
Strawberry and Rhubarb Crumble
My Families favourite when rhubarb is in season! What better way to highlight it other than simply paired with tart strawberries and a crunchy nutty crumble topping!
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6 People
- 200 g Strawberry hulled and halved
- 1 bunch rhubarb leaves removed and cut into 1inch pieces
- 2 tbsp caster sugar*
- ¾ cup flour
- 1 cup oats
- ¾ cup nuts roughly chopped – I used macadamias and cashews
- ½ cup shredded coconut
- ¼ cup brown sugar
- 125 g butter melted
Preheat the oven to 160C.
Combine strawberries and rhubarb in a baking dish and then sprinkle with sugar.
To make the crumble combine flour, oats, nuts, coconut and brown sugar in a bowl, then add in melted butter to form a moist crumb. Spread the crumb over the fruit and then bake in the oven for 30/40mins until fruit starts to bubble and crumble is golden brown**.
* it is a good idea to taste your strawberries before adding the sugar, as you may need more or less depending on how sweet they are!
** If fruit doesn’t look cooked, but crumb is starting to brown cover with aluminum foil for the last 10mins of cooking.
Serve with vanilla icecream or greek yoghurt!
If you like this recipe you with love some of my other family winter favourites
Lest we forget…
Anzac Day, the day to remember and celebrate those that fell in war for us. It is a day that holds a special piece of everyones heart in Australia.
One of the ways we love to honour them is as similar things in Australia through food. In particular the Anzac Cookies.
Anzac cookies used to be sent by wives and women’s group to the soldiers abroad as they do not easily spoil.
There is nothing wrong with the classic, and that is why in my variation I didn’t want to change them too much – because Anzac cookies really are sacred. But in my classic ways, I upped the fibre and reduced the sugar a little still keeping that delicious classic flavour!
Wholemeal Anzac Cookies
A little twist on the classic to up the fibre. But still just as tasty and the perfect accompaniment to a cup of tea!
Prep Time 10 minutes
Cook Time 12 minutes
Servings 20 cookies
- 1 cup oats
- 1 cup whole meal flour
- ½ cup brown sugar
- 1/2 cup desiccated coconut
- 125 g butter
- 1 tbsp golden syrup
- ½ tsp bicarb
- 2 tbsp water
Preheat oven to 180C.
Combine the oats wholemeal flour, ¼ cup cast and desiccated coconut in a bowl. Melt golden syrup and butter together over a low heat in a saucepan. In a small bowl whisk the bicarb soda in the water to form a smooth paste. Remove the butter from the heat and whisk in the bicarb paste. It will bubble up. Quickly pour it into the dry ingredients and then use a wooden spoon to bring it all together.
Drop 1tbsp of mixture onto a lined biscuit tray. Repeat with remaining mixture. Bake for 12-15mins.
You can switch the flour for white flour or gluten free flour if preferred
Hello sweet valentine!!
Rich chocolate with a red raspberry filling and topped with more decadent chocolate ganache – nothing screams valentines day any more!
I love making cupcakes with a secret filling just for the surprise factor! What is it they say on Masterchef? It’s all about the theatre. Well your loved ones are sure to love these especially your chocolate addicted loved ones!
Rich Chocolate Raspberry Cupcakes
Treat your loved ones to these rich moreish cupcakes with a burst of freshness from the raspberry chia jam!
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Servings 12 Cupcakes
- 1/3 cup Plain Flour
- 1/4 tsp Baking soda
- 2 tsp Baking powder
- 3/4 cup unsweetened Cocoa Powder
- 75 g Butter Room Temp
- 1 cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1/2 cup frozen raspberries
- 1/2 tbsp chia seeds
- 200 g Dark chocolate
- 200 g cream
Preheat the oven to 160C and line a 12 capacity muffin tray with cupcake liners.
Place caster sugar and butter in a bowl. Use electric beaters to cream the butter and sugar. Once the butter is light in colour add in the vanilla extra and eggs, one at a time.
Sift in ¼ of the flour, baking soda, baking powder, cocoa and salt into the butter mixture. Alternate with the milk, stirring in between until a thick mixture forms. Spoon the mixture into the prepared muffin tray. Fill the cupcake liners till they are ¾ full. Bake in the oven for 15-20mins or until a skewer inserted comes out clean.
Meanwhile, make the raspberry jam. In a small saucepan heat the raspberries on low until they start to defrost and fall apart. Then stir in the chia seeds and cook on low for another 5mins. Remove from heat and allow to cool completely.
To make the ganache. Melt the Chocolate chips and use a fork to whisk in the cream. Cover and place in the fridge to cool down. Once cool, spoon it into a large mixing bowl and use electric beaters to whip it, aerating the ganache.
Assembly: Use a small knife and spoon to cut out a small cylinder on top of the chocolate muffins and then carefully remove the middle. Fill with raspberry jam and then top the hole with cake crumbs (this allows for easier spreading of the ganache.
Top with ganache and extra raspberries. If in a hot climate, store in the fridge.
A oldie but a goodie. I often talk about my favourite memories which were baking with my mum as a little girl. Well this was the first memory!
My mum used to make so dozens upon dozens of hot cross buns to deliver to family, friends and neighbours at easter! When I was just three years old I still remember her perching me up on the bench, and my sister on a stool and handing us both a piping bag – warning, three years olds do NOT have the dexterity to use a piping bag. Well I didn’t anyway!
Needless to say we kept those ones for ourselves and I am sure mum delivered the much neater ones she made to friends and neighbours!
But still to this day it is one of my favourite this to bake, because every year I think back to that memory.
Cooking with kids might not be easy, it definitely isn’t clean but it is so valuable.
Hot Cross Buns
- 500 g Plain flour
- 3 tbsp sugar
- 3 tsp dry active yeast
- 1 tbsp cinnamon
- 3 tsp mixed spice
- 2 cup fruit medley
- ½ cup dried apricots roughly chopped
- ½ cup quick oats
- 1 tbsp extra virgin olive oil
- 500 mL warm water
- 75 g plain flour
- 5 tbsp water
- 2 tbsp icing sugar
- 2 tsp boiling water
In a jug combine all of the wet ingredients. Mix all the dry ingredients together, including the fruit. Then make a well in the centre and pour in three quarters of the wet ingredients, stirring first to ensure the oats don’t stay at the bottom. Then pour the remaining liquid in and combine to make a stiff moist dough. Place cling wrap over the dough and allow to double in size.
When doubled in size, turn dough out onto a floured surface and shape into a smooth ball. Divide dough into quarters and then divide each quarter into 3 equal pieces. Roughly shape each piece into smooth balls. Start with the first ball you shaped and reshape it by bringing the outside edges in to expel stale carbon dioxide. Place the smooth side uppermost on the tray 3 across and 4 buns down. Allow the buns to double in size.
Preheat the oven to 180C. Brush with glaze and then combine flour and water to form a thick mixture. Using a piping bag, pipe crosses onto the buns. Then place in the oven and bake for 15-20mins on the middle shelf of the oven or until golden brown.
*fruit Medley can be replaced with more sultanas