Name: Raspberry Oat Slice
Ingredients: 1 1/2 cups plain flour; 1 1/2 cups rolled oats; 1 cup brown sugar (lightly packed); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon (optional, but lovely); 200 g unsalted butter (melted and slightly cooled); 1 teaspoon vanilla extract; 2 1/2 cups raspberries (fresh or frozen, no need to thaw); 2 tablespoons white sugar; 2 teaspoons cornflour; 1 teaspoon lemon juice

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Raspberry Oat Slice

This Raspberry Oat Slice is thick, buttery and packed with a bright layer of juicy raspberries in the middle. A simple oat and brown sugar crumble does double duty as both the base and the topping, giving you soft, jammy centres and crisp, golden edges. It’s sturdy enough for lunchboxes, pretty enough for afternoon tea and the perfect way to use fresh or frozen berries from the freezer.

Course afternoon tea, Dessert, Snack

Cuisine American, Australian, British

Keyword baking, easy, fruit-based, sweet

Calories 3002kcal

Equipment

20cmx30cm Baking Tray / Slice Tin Line with Baking paper

Ingredients

Base and Crumble

1 1/2 cups plain flour
1 1/2 cups rolled oats
1 cup brown sugar lightly packed
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon optional, but lovely
200 g unsalted butter melted and slightly cooled
1 teaspoon vanilla extract

Raspberry Layer

2 1/2 cups raspberries fresh or frozen, no need to thaw
2 tablespoons white sugar
2 teaspoons cornflour
1 teaspoon lemon juice

Instructions

Preheat oven to 180°C. Line your slice tin with baking paper, leaving some overhang to lift the slice out later.
In a large bowl, combine flour, oats, brown sugar, baking powder, salt and cinnamon.
Pour in melted butter and vanilla. Stir until all the dry bits are coated and you have a clumpy, crumbly mixture that holds together when pressed.
Tip about 2/3 of this mixture into the prepared tin. Press it firmly and evenly into the base with your hands or the back of a spoon.
In another bowl, gently toss raspberries with white sugar, cornflour and lemon juice until the berries are coated.
Scatter the raspberry mixture evenly over the base, right to the edges.
Crumble the remaining oat mixture over the top in small clumps, leaving a few berries peeking through.
Bake for 30–35 minutes, until the top is golden and you can see the raspberry layer bubbling at the edges.
Cool completely in the tin (this helps it set), then chill for at least 1 hour before lifting out and cutting into bars.

Notes

“When berries were going soft in the fridge, I never threw them out, I tucked them into a slice like this. Don’t worry if the crumble looks a bit uneven on top; those little hills and valleys bake into the best crunchy bits. Cut the bars small for little hands, then watch them come back to ‘even up the edges’ until the tin is empty.”

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