Preparation time is 10minutes
Cook time is 55minutes
Total time is 1hours 5minutes
Serve is for 12 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
- 1 cup traditional rolled oats
- 2 cup plain flour
- 1 cup brown sugar
- 3/4 cup shredded coconut
- 1teaspoons baking powder
- 1/2teaspoons ground cinnamon
- 1/3 cup blanched hazelnuts, coarsely chopped
- 200grams butter, chilled, grated
- 375grams raspberries
- 1/4 cup cornflour
- 1/4 cup caster sugar
Nutrition per serving
1720kJ / 412Cal
1720 Kilojoules or 412 Calories
20% of daily energy intake*
Protein
5.0grams
Fat
22.2grams
Carbs
45.7grams
Sugars
24.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make a delicious slice that combines oat crumble and a jammy raspberry filling. The fresh raspberries add sublime flavour and a pop of colour.
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced. Grease and line a 17.5 x 27.5cm (3.5cm deep) slice pan with baking paper.
Step 2 of 5
Place oats, flour, brown sugar, coconut, baking powder, cinnamon, hazelnuts and butter in a large bowl. Mix to combine.
Step 3 of 5
Spoon two-thirds of the oat mixture into pan and, using back of a metal spoon, press mixture down firmly to compact. Bake for 20 minutes or until it starts to brown.
Step 4 of 5
Meanwhile, place raspberries, cornflour and caster sugar in a separate bowl. Combine by lightly crushing with a fork.
Step 5 of 5
Spread raspberry mixture over oat mixture to form an even layer. Scatter remaining oat mixture over raspberry mixture, then bake for 35 minutes or until golden and cooked. Cool completely in pan before cutting into squares. Serve.
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