Name: Berry Oat Crumble Slice - Keke Hua me te Kongakonga Ōti
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 ⅔ C (400 g) hua tio (frozen berries, a mixed bag is best); ¼ C (50 g) huka hāura (brown sugar or caster sugar); 2 tbsp (30 ml) wai rēmana (lemon juice); 1 tbsp puehu kānga (cornflour); 190 g pata kūteretere (softened butter); 1 C (200 g) huka hāura (brown sugar or caster sugar); 1 tbsp (15 ml) wanira (vanilla); Kiri rēmana pīrahirahi (finely grated lemon zest, of 2 lemons); 1 hēki iti (small egg, size 6); 1 ¼ C (100 g) kokonati pūtī (desiccated coconut); 1 C + 2 tbsp (180 g) puheu parāoa noa (plain flour); 1 tsp pēkana paura (baking powder); 1 C (100 g) ōti (oats); ½ C (50 g) ōti anō (extra oats); ⅔ C (100 g) hua tio (frozen berries); 50 g tiakarete mā kua rewaina (melted white chocolate); Handful hua tauraki-tio (freeze-dried berries). And kind will be delicious.

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This Berry Oat Crumble Slice is jam packed with ōti (oats), rēmana (lemon) and hua (berries). It is perfect on its own, decorated or served with melty ice cream. You choose where you want it go and as always, have fun with it. 🤩

A wooden board is lined with brown baking paper. Three freshly baked squares of berry oat crumble slice have been stacked on top of each other and show the buttery base, the berry centre and the crumble topping of the slice.

I made this Berry Oat Crumble Slice a couple of years ago but I knew that I could make better. I really just wanted to simplify the original process because it had too many steps. So I set out to give this layered slice a new life and I love this new adapted version. ✔️

More Slice Inspiration:

Definitely try my Louise Slice because it always delivers. Feeling like something with karamea (caramel)? Well the Best Oaty Caramel Slice is named that for a reason and it will become a whānau (family) favourite in no time.

Videography and photography by Sarah Henderson.

Ingredient Tips for the Berry Oat Crumble Slice:

On a wooden table is a wooden board that is sitting on a beige cloth. Pink flowers are in a glass jar next to the board. On the board is vintage bowls and cups. There is oats, coconut, sugar, brown sugar, butter and an orange in view.

Berries: Use a a mixed bag of frozen berries for this slice because they hold their shape and taste amazing.
Sugar: In the video I used huka one (caster sugar) but since developing this recipe I prefer huka hāura (brown sugar). So, choose which one you want to use because both work.
Lemons: Kiri rēmana (lemon zest) and wai rēmana (lemon juice) are both used in this slice so fresh is best.
Butter: I prefer salted pata (butter) because of the deep flavour but unsalted works.
Eggs: I always use free-range hēki (eggs) but use what you have.
Coconut: Kokonati (coconut) gives the slice a delicious texture and desiccated or shredded both work.
Flour: Use plain or high grade flour in this recipe.
Oats: Use rolled oats for the best overall texture or wholegrain oats that have been chopped in to finer pieces.

Expert Tips:

Take the time to whip the pata (butter) and huka (sugar) for the specified time. This will ensure a nice rise to the slice and give the sugar time to dissolve into the butter.

Don't squash or stir the hua (berries) too much when they are cooking because we want them to retain the shape as much as possible.

STEP BY STEP INSTRUCTIONS FOR THE BERRY OAT CRUMBLE SLICE:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A grey frying pan sits on a black portable stove. In the pan is mixed berries the are cooking in a sauce and are being stirred with a blue spatula with a wooden handle.

1. Prepare the Tin:

Line a 23 cm square tin with baking paper.

Preheat the oven to 170 °C bake setting or 160 °C fan bake setting.

2. Prepare the Berries:

Add the hua tio (frozen berries) and huka hāura (brown sugar) in to a frying pan.

Over high heat, cook the berries and sugar for 2 minutes until the huka (sugar) has dissolved. Stir gently so the berries stay whole and retain their shape.

Mix the puehu kānga (cornflour) and wai rēmana (lemon juice) together. Then add it in to the berry mixture and cook it over medium heat until thickened.

Remove it from the heat and then leave it aside to cool in the pan.

A glass vintage bowl sits on a wooden board. In the bowl is whipped butter that has had finely grated lemon zest and vanilla added to it. Next to the bowl is a stand mixer whisk attachments.

3. Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), huka hāura (brown sugar), wanira (vanilla) and kiri rēmana pīrahirahi (finely grated lemon zest) in to a large bowl.

Whip on high for 4-5 minutes until light and fluffy in texture and colour.

Break in the hēki (egg) and whip again for another 30 seconds.

A vintage baking tin lined with brown baking paper is on a wooden board. In the tin is a coconut and butter mixture that Naom is spreading with a spoon.

4. Mix in the Dry Ingredients:

Add the kokonati pūtī (desiccated coconut), puehu parāoa noa (plain flour) pēkana paura (baking powder) and ōti (oats) in to the butter mixture.

Stir well with a wooden spoon until it all comes together.

5. Press half of the Mixture in the Tin:

Add half the oat mixture in to the base of the prepared tin and press it down firmly with the back of a spoon.

Take the time to press it well in to the corners of the tin so the berry juice doesn't seep down the sides.

A vintage baking tin lined with brown baking paper is on a wooden board. In the tin is a biscuit base that has been covered with mixed berries. A silver vintage fork is arranging them in to place.

6. Place the Berries on Top:

Add the cooled berries and the jam on top of the base.

A vintage baking tin lined with brown baking paper has a berry oat crumble slice in it. Naomi has her hand in a vintage bowl behind it, gathering the last bits of oat crumble. A soft grey tablecloth is under the tin and a peace candle is next to the tin along with a peep of flowers coming through.

7. Make the Crumble Topping:

To the second half of the oat mixture, add the extra ½ C ōti (oats) and mix them in with a spoon.

8. Add the Crumble:

Sprinkle the kongakonga (crumble) over the top of the berries in big clumps.

Nestle the reserved hua tio (frozen berries) in the gaps of the oat crumble (if you are using them).

9. Bake the Berry Oat Crumble Slice:

Bake for 50 minutes until golden.

A baked berry oat crumble slice is on a wooden board that is lined with brown baking paper. Naomi is using a vintage fork to drizzle melted white chocolate on top of it.

Serving Idea Number One:

Remove it from the oven, allow it to completely cool and cut in to desired pieces.

Serving Idea Number Two:

Remove it from the oven and allow to cool for 10 minutes.

Drizzle the slice with tiakarete mā kua rewaina (melted white chocolate) and a handful of rōpere tauraki-tio (freeze-dried strawberries)

Chill it for 10 minutes or until it is set and cut in to desired pieces.

A slice of berry oat crumble slice is on a pink patterned vintage plate, on top of a grey tablecloth. On top of the slice is a scoop of ice cream with freeze-dried strawberry and a drizzle of melted white chocolate.

Serving Idea Number Three:

Allow the slice to cool in the tin 10 minutes or so.

Slice the warm slice in to desired pieces and add it to plates.

Top with aihikirīmi (ice cream) and eat it warm as the aihikirīmi drips over the delicious slice.

Te reka hoki (delicious).

A close up shot shows two freshly baked berry oat crumble slices and the shot show the buttery base, the berry centre and the crumble topping of the slice.

Store the Berry Oat Crumble Slice:

Keep this in a sealed container in a cool cupboard for up to five days.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

Three pieces of freshly baked berry oat crumble slice are piled on top of each other.

Print Pin

5 from 1 vote

Berry Oat Crumble Slice - Keke Hua me te Kongakonga Ōti

An Oat Crumble Slice that is filled with a homemade speedy berry compote. Perfect served warm with ice cream or cooled and cut in to squares for a morning tea treat.

Course Baking

Cuisine Slices

Keyword Berry crumble slice, berry crumble slice nz, berry oat slice nz, mixed berry crumble bars, mixed berry oat slice, mixed berry slice, te reo Māori

Prep Time 30

Cook Time 50

Total Time 1 20

Servings large pieces

Equipment

1 x 23 cm square baking tin with 3 -4 cm high sides

Ingredients

The Berries - Ngā Hua (For the Filling)

2 ⅔ C (400 g) hua tio (frozen berries, a mixed bag is best)
¼ C (50 g) huka hāura (brown sugar or caster sugar)
2 tablespoon (30 ml) wai rēmana (lemon juice)
1 tablespoon puehu kānga (cornflour)

The Crumble Mixture - Te Ranunga Kongakonga

190 g pata kūteretere (softened butter)
1 C (200 g) huka hāura (brown sugar or caster sugar)
1 tablespoon (15 ml) wanira (vanilla)
Kiri rēmana pīrahirahi (finely grated lemon zest, of 2 lemons)
1 hēki iti (small egg, size 6)
1 ¼ C (100 g) kokonati pūtī (desiccated coconut)
1 C + 2 tablespoon (180 g) puheu parāoa noa (plain flour)
1 teaspoon pēkana paura (baking powder)
1 C (100 g) ōti (oats)

Extra Oats - Ngā Ōti Āno (For the Crumble Topping)

½ C (50 g) ōti anō (extra oats)

The Berries - Ngā Hua (For the Topping, Optional)

⅔ C (100 g) hua tio (frozen berries)

The Decorations - Ngā Whakarākei (Optional)

50 g tiakarete mā kua rewaina (melted white chocolate)
Handful hua tauraki-tio (freeze-dried berries). And kind will be delicious.

Instructions

Prepare the Tin:

Line a 23 cm square tin with baking paper.
Preheat the oven to 170 °C bake setting or 160 °C fan bake setting.

Prepare the Berries:

Add the hua tio (frozen berries) and huka hāura (brown sugar) in to a frying pan.
Over high heat, cook the berries and sugar for 2 minutes until the huka (sugar) has dissolved.
Stir gently so the berries stay whole and retain their shape.
Mix the puehu kānga (cornflour) and wai rēmana (lemon juice) together.
Add it in to the berry mixture and cook over medium heat until thickened.
Remove from the heat and leave it aside to cool in the pan.

Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), huka hāura (brown sugar), wanira (vanilla) and kiri rēmana pīrahirahi (finely grated lemon zest) in to a large bowl.
Whip on high for 4-5 minutes until light and fluffy in texture and colour.
Break in the hēki (egg) and whip for 30 seconds.

Mix in the Dry Ingredients:

Add the kokonati pūtī (desiccated coconut), puehu parāoa noa (plain flour) pēkana paura (baking powder) and ōti (oats) in to the butter mixture.
Stir well with a wooden spoon until it all comes together.

Press half of the Mixture in the Tin:

Add half the oat mixture in to the base of the prepared tin and press it down firmly with the back of a spoon.
Take the time to press it well in to the corners of the tin.

Place the Berries on Top:

Add the cooled berries and the jam on top of the base.

Make the Crumble Topping:

To the second half of the oat mixture, add the extra ½ C ōti (oats) and mix them in with a spoon.

Add the Crumble:

Sprinkle the kongakonga (crumble) over the top of the berries in big clumps.
Nestle the reserved hua tio (frozen berries) in the gaps of the oat crumble (if you are using them).

Bake the Berry Oat Crumble Slice:

Bake for 50 minutes until golden.