Raspberry crumble slice

Raspberry crumble slice is one of the very best raspberry traybakes: buttery shortcrust pastry with a generous layer of juicy raspberries! One of the best things about this recipe is that you can make it with frozen raspberries, so you don’t have to wait for raspberry season. It turns out beautifully every time. Fresh, bursting with raspberry flavour and simply irresistible – it really is heaven in every bite ;). Be sure to save this recipe!

Ingredients for the shortcrust pastry:

• 450 g plain flour
• 250 g butter, at room temperature
• 200 g caster sugar
• 2 large eggs
• 1 teaspoon baking powder
• ¼ teaspoon ground cinnamon
• 1 teaspoon almond extract
• pinch of salt

Place all the pastry ingredients into a food processor and process until the mixture begins to form coarse crumbs. Alternatively, make the pastry by hand: chop the butter into the flour, then add the remaining ingredients and rub everything together until the mixture becomes crumbly. Transfer the mixture to a bowl, cover with cling film and chill in the fridge for 30–60 minutes.

Line a 23 × 33 cm baking tin with baking paper. Press two-thirds of the pastry mixture evenly into the base of the tin by pinching off small pieces and pressing them together with your fingertips.

Bake at 180°C for about 10 minutes.

Ingredients for the raspberry filling:

• 800 g raspberries, fresh or frozen*
• 50 g caster sugar
• 1 tablespoon potato starch

Sprinkle the raspberries with the potato starch and gently toss to coat evenly. Spread the raspberries evenly over the partially baked pastry base. Sprinkle with the 50 g caster sugar, then scatter the remaining pastry mixture over the top by pinching off small pieces.

Bake at 180°C for 35–45 minutes, or until the pastry is golden brown. Remove from the oven and leave to cool.

Dust with icing sugar before serving, although it’s also delicious served warm with vanilla ice cream.

* Frozen raspberries do not need to be thawed first.

Enjoy!

Recipe source: Taste of Home.