Difficulty: Easy
Serves 8
Y’all know that when this bish takes a lil break from bloggin’, she’s gonna come back at ya hard with a mega hella delish recipe. Not only has it been a minute since I posted something but it’s been an even longer minute since I posted something sweet. My Raspberry Crumble Slice makes a perf winter dessert when swimming in a creamy custard or an on-the-go snack!
Ingredients
Base
- 1/3 cup caster sugar
- 2/3 brown sugar
- 1 cup plain flour
- 1/2 cup oats
- 1/4 cup non-dairy milk
- 1/4 cup canola oil
- 1 teaspoon vanilla
- 1 1/2 cups frozen raspberries
Crumble
- 1 cup oats
- 1/2 cup plain flour
- 1/2 cup brown sugar
- 1/3 cup canola oil
Method
- Line a brownie tin and preheat the oven to 180ยฐC.
- Chuck all of the base ingredients (minus the raspberries) into a bowl and mix until a dough-ish like mixture is formed.
- Evenly press the mixture into the base of the tin.
- Add a layer of frozen raspberries and gently press into the base.
- Using the same bowl, combine the oats, plain flour, brown sugar and canola oil. Mix well.
- Add a layer to the top of the raspberries before popping in the oven.
- Bake for 1 hour until golden on top.
- Serve immediately for a hot dessert or allow to cool before slicing for an easy snack.
1.5 cups of raspberries?
Oops! Yes! Iโll update now ๐
Hi Chelsey thank you for sharing this. I can’t wait to try this. Do you think coconut oil would work ok instead of canola?
I’m certain that melted coconut oil would work great ๐