Raspberry and Apple Crumb Slice
Being a Mum myself, there is nothing more appreciated than something cooked for you. It can just be a mug of her favourite hot drink and some yummy biccies, or even go full hog, and whip up all her brekkie favourites. Trust me, she’ll think you are all sorts of amazing, clocking up brownie points galore.
Mother’s Day is the perfect opportunity for Mum to put her feet up, not having to lift a finger, knowing whatever’s happening in the kitchen (probably best not to look) they are conjuring up something made with love, not to mention a whole lot of mess.
With the abundance of gorgeous raspberries in the shops of late, we thought this slice with it’s crunchy buttery base, glorious fruit centre and The Proper Dessert Co’s Sweet Spiced Pecan Crumble on top, would be perfect to whip up on her special day.
RASPBERRY AND APPLE CRUMB SLICE
2 punnets of raspberries
½ cup sugar
1 tbls cornflour
Juice from 1 lime
1 granny smith apple
1 tbls butter
1 tspn cinnamon
250g butter, at room temperature
¾ cup sugar
1 tspn vanilla extract
Zest of 1 lime
¼ tspn salt
2 ½ cups of plain flour
Preheat the oven to 180 degrees (170 degrees for fan forced). Line a 9 inch square baking pan with baking paper, leaving excess paper on the edges making it much easier to pull the slice out.
For the filling, peel apple, cut into thin wedges and place with butter and cinnamon into a small pot on low heat. Heat just enough to slightly soften the apple, approx. 5 minutes, stirring occasionally. Set aside.
In a large bowl, mix together sugar, cornflour and lime juice, then carefully add in raspberries, stirring just enough to coat. Set aside.
For the crust, beat together the softened butter, sugar, vanilla, lime zest and salt, until the sugar has dissolved and the mixture is creamy. Add in flour, half a cup at a time and mix until you can shape the dough into a ball. Press the mixture into the bottom of the pan, then arrange apple slices on top, then pour raspberry mixture evenly over the top.
For the topping, melt butter and add with The Proper Dessert Co Sweet Spiced Pecan Crumble in a medium sized bowl. Stir until all combine and crumble mix is fully coated. Pour mix over the raspberry and apple, spreading evenly. Bake in oven until lightly golden brown, approx. 50 – 55 minutes.
Take from oven and allow to cool on a wire rack for 30 mins before placing in the fridge to chill for approx. 2 hours. Once fully set, pull the baking paper to remove the slice, then cut into small bars. Serve with a scoop of vanilla icecream and a dollop of The Proper Dessert Co Spoonable Caramel Sauce.