Raspberry and Walnut Crumble Slice

Here’s a simple recipe for Berry and Walnut Crumble Slice – perfect for enjoying with coffee after dinner. I made it for a catch-up at Mary’s recently, and she liked it. Then I made it again when Bev came over for dinner and we had it with our coffee after the meal. I thought it was just right, not too heavy after a big dinner.

It’s easy to make and doesn’t take long, which is always a bonus. The berries add a nice tartness, and the walnuts give it a good crunch. The crumble topping is the best part – golden and just right for a little nibble after your meal.

My Take on the Recipe

Well – it’s not the neatest slice you’ll ever cut! The edges don’t always come out perfectly straight, especially with the juicy berries bubbling up. But the flavour is great so that more than makes up for it. The base is buttery and rich, and the raspberry filling has a lovely tangy, zing that balances it out beautifully. It’s one of those bakes where the taste does all the talking.

The recipe was a bit ambiguous and I didn’t think the optional cup measurements were the same as the weight measurements so I stuck to weighing all the ingredients. It meant I ended up with a bigger mix than perhaps the recipe called for. Anyway I chose to carry on and worked out how to adjust the cooking time.

My oven runs quite hot and I usually use fan bake, so after baking the slice at 170°C for 30 minutes, I loosely covered it with foil because it was starting to brown too quickly. I continued baking until the 50-minute mark, but it still wasn’t quite done. I then lowered the temperature to 150°C, removed the foil, and baked it for another 45 minutes—a bit fiddly but this did the trick.

Nisha’s Choice

Nisha’s suggestion was to try white chocolate instead of nibs or milk chocolate and I think that’s a great idea. Will definitely give this a go next time.

Some Handy Hints from My Kitchen

I used frozen raspberries when I made this, but fresh berries—or really any kind you like including a mix of berries—will work just as well. It’s a very forgiving recipe, so don’t worry too much about getting everything exactly right.

Cacao nibs add a nice crunch and a touch of richness. But if you don’t have any on hand, a bit of chopped dark chocolate does the job nicely, or you can simply leave them out. It’ll still taste lovely.

This slice is best eaten on the day you make it, especially while the crumble topping is still fresh and crisp. That said, it does keep well for a day or two in an airtight container, which makes it handy if you want to get ahead.

Recipe Card

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💖🌿 🌰 🍰 ✨ ⋆ ₊ ˚ ⊹ ♡ ✨ ♡ ⊹ ˚ ₊ ⋆ ✨ 🍰 🌰 🌿 💖

Servings: 20
Prep Time: 20 mins
Cook Time: 35 mins
Difficulty: easy
Rating: ★★★★★
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A delicious and easy-to-make raspberry and walnut crumble slice with a buttery base, juicy raspberries, and a crunchy topping.

𝗧𝗶𝗽s :

Cacao nibs are the least processed of all cocoa products. They’re textural and chocolatey, with no sweetness. If you can’t find them, you can skip or substitute with chopped dark chocolate.

Best served fresh on the day!

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Recipe credited to Chelsea Sugar, with personal adjustments for added texture and flavour.

Ingredients

60g ground walnuts
110g icing sugar
225g standard flour
35g self raising flour
1 teaspoon ground cinnamon
250g butter, chilled
400g frozen raspberries
2 tablespoons caster sugar
2 teaspoons fine semolina
20g cacao nibs
1 tablespoon demerara sugar
50g walnut halves
2 teaspoons icing sugar for dusting

Directions

Preheat the Oven: Preheat oven to 170°C. Grease a 20cm x 30cm rectangular slice pan; line with baking paper, extending the paper 5cm over the sides.
Prepare the Dough: Process ground walnuts, icing sugar, standard flour, self raising flour, and cinnamon until finely ground. Add chilled butter and process until the mixture starts to form clumps. Reserve 1 cup of the mixture. Press the rest firmly into the base and slightly up the sides of the pan.
Prepare the Berries: Toss the frozen raspberries with caster sugar and semolina in a medium bowl to coat, then spoon into the pastry case.
Make the Crumble: Add cacao nibs and demerara sugar to the reserved dough. Rub together until it forms slightly larger clumps. Sprinkle over the berries with walnut halves.
Bake: Bake for 50 minutes or until golden and firm. Let it cool in the pan before cutting. (See tip above)
Dust: Dust with extra icing sugar before serving.