This blackberry crumble slice is super easy to make and tastes amazing.
Is there anything better than baking with produce you gathered yourself? Or produce that your friends have given you! Having an abundance of wild blackberry bushes near our property lead to the creation of my super popular Blackberry Crumble Slice. Born out of a need to use up these fresh berries, this slice has already become a firm favourite with my Instagram followers.
The base and topping are the same mixture, just with a little more butter and oats added to the topping for some extra chew! The berries can be added in as they are – no stewing or cooking required.
If you can’t get your hands on blackberries, blueberries or raspberries would be a great substitute here. If you have young kids, taking them with you to forage for berries can be a lot of fun! This slice is also a great lunchbox filler and both my boys loved it.
HOW TO MAKE blackberry crumble slice:
Preheat the oven to 180°C fanbake. Spray a 20cm square tin with oil and line with baking paper. Next, whisk the dry ingredients of the mixture together: flour, sugar and cinnamon. Then pour in the melted butter, vanilla and egg, mixing until all the flour has been combined.
Reserve 1 cup of the mixture to be used for the topping, then press the remaining mixture into the base of the tin. Spread the blackberries evenly over the base.
Take your reserved cup of mixture and tip it back into the mixing bowl, adding the additional 30g of melted butter and rolled oats. Mix together until a nice crumble forms. Crumble the oaty topping over the blackberry layer and press softly with your hands.
Bake for 35-45 minutes until the top goes golden brown and the base is cooked through. Allow the slice to cool in the tin before lifting out and cutting into squares.
Common questions about this recipe:
What other berries could be used in crumble slice? Raspberries, blueberries, boysenberries, strawberries or even plums and other soft stone fruit.
Do they have to be fresh berries? No you can use frozen, just thaw before adding to the slice and strain off any liquid. Canned berries, apples and pears would also be delicious.
What size tin is used? I used a 20 x 20 cm tin lined with baking paper. I find spraying the tin with oil helps the baking paper stick.
How to store blackberry crumble slice? I store mine in an airtight container for up to a 3 days, (if it lasts that long!).
Can this be served as a dessert? Yes! Serve a large slice warm with a scoop of vanilla ice cream.
When are blackberries in season? In New Zealand blackberries are ready for picking between January to March, depending what part of the country you live in.
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- 2 cups self-raising flour
- 1 cup sugar
- 1 tsp cinnamon
- 150g butter, melted
- 1 tsp vanilla essence
- 1 egg
- 2 cups fresh blackberries (300g)
- ½ cup rolled oats
- 30g butter, melted
- Preheat oven to 180°C fanbake. Spray a 20cm square tin with oil and line with baking paper.
- Add flour, sugar and cinnamon to a bowl and whisk together.
- Pour in melted butter and vanilla. Crack in the egg. Mix together until you can no longer see white bits of flour.
- Set aside 1 cup of mixture for the topping. Place the rest in to the tin and press into the base.
- Spread blackberries evenly over the base.
- Add the 1 cup of topping mix back to the bowl. Pour in rolled oats and the extra 30g of melted butter. Mix together with a spoon or press together with your hands.
- Crumble the oaty topping over the blackberry layer and press down softly with your hands.
- Bake for 35 - 45 minutes until the top is turning golden and the base is cooked through.
- Allow slice to cool in the tin before lifting out using the baking paper.
- Cut into squares. Serve at room temperature. Store in airtight container.
- If you can’t get your hands on fresh blackberries you can use frozen ones. Just thaw before adding to the slice and strain off any excess water.
- Other fresh frozen or canned berries would work so well in this crumble slice: Raspberries, Blueberries, Boysenberries, Sliced cherries or strawberries. I have even seen people try it with plums and stonefruit.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 264mgCarbohydrates: 28gFiber: 2gSugar: 13gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.