adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Raspberry and custard crumble slice
0 Likes
Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Delicious coconut raspberry slice with a crunchy oat topping.
Ingredients:
  • 150g butter, at room temperature
  • 70g (1/3 cup) caster sugar
  • 4.40 gm vanilla essence
  • 120g (3/4 cup) plain flour
  • 5.00 gm self-raising flour
  • 60ml (1/4 cup) milk
  • 20g (1/4 cup) desiccated coconut
  • 60g butter
  • 45.00 gm brown sugar
  • 50.00 gm rolled oats
  • 180.00 gm Vanilla Custard
  • 125g raspberries
Instructions:
  • Preheat your oven to 180C. Grease and line a 16 x 26cm slice pan, making sure the parchment paper overhangs the sides.
  • In a bowl, cream together butter, sugar, and vanilla until light and fluffy. Mix in the egg. Gently fold in the flour, coconut, and milk until combined.
  • Evenly coat the pan's base. Bake for 15-20 minutes or until a skewer inserted into the center comes out clean.
  • Combine 60g butter with 1/2 cup plain flour until you achieve a crumbly texture. Mix in 1/4 cup brown sugar and 1/2 cup rolled oats.
  • Evenly layer the Coconut Slice Base with 3/4 cup of Pauls Vanilla Custard. Top with 125g of raspberries, then generously sprinkle with the oat mixture. Bake at 180°C for 25-30 minutes or until beautifully golden. Allow it to cool in the pan before cutting it into delicious pieces.

Similar Recipes