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Berry Crumble Slice

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Berry and Oat Slice – Keke Hua me te Kongakonga Ōti

I made this slice a couple of years ago but I knew that I could make better. Make it better you ask, but how? I really just wanted to simplify the original process as it had too many steps. Simpler sometimes is better so I set out to give this slice a new life.

Originally, I made a seperate base and crumble recipe but have now combined them in to one. I also have simplified the berry filling so less ingredients are required.

You will see in the video that I have used huka one (caster sugar) in the original recipe but huka hāura (brown sugar) in the new one. Both will work fine but I prefer the brown!

I have given you three ways to use this slice too. You can bake it and cut after ten minutes or so as it is. You can let it completely cool and decorate with a little drizzle of tiakarete mā (white chocolate) and rōpere tauraki-tio (freeze-dried strawberries). The final idea is to serve it warm as a dessert with aihikirīmi (ice cream). All of the choices are awesome but the ultimate decision is in your hands.

So with those little tweaks in play, whakamaua tō taupaki (put on your apron) and let’s do some baking!

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5 from 1 vote

Berry and Oat 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.
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Prep Time 30 minutes
Cook Time 50 minutes
Servings 16 large pieces

Ingredients

The Berries – Ngā Hua

  • 500 g hua tio (frozen berries, a mixed bag is best)
  • ¼ C huka hāura (brown sugar or caster sugar)
  • 2 tbsp wai rēmana (lemon juice)
  • 1 tbsp puehu kānga (cornflour)

The Crumble Mixture – Te Ranunga Kongakonga

  • 190 g pata kūteretere (softened butter)
  • 1 C huka hāura (brown sugar or caster sugar)
  • 1 tbsp wanira (vanilla)
  • Kiri rēmana pīrahirahi (finely grated lemon zest, of 2 lemons)
  • 1 hēki (egg)
  • 1 ¼ C kokonati pūtī (desiccated coconut)
  • 1 C + 2 tbsp puheu parāoa noa (plain flour)
  • 1 tsp pēkana paura (baking powder)
  • 1 C ōti (oats)
  • ½ C ōti anō (extra oats)

Instructions

The Berries – Ngā Hua

  • Line a 23 cm square tin with baking paper.
    Pre-heat the oven to 165 degrees, bake setting.
  • Set aside 1 cup of the hua tio (frozen berries) to go on top of the slice. Keep them in the freezer as you make the slice.
  • Add the remaining hua tio (frozen berries) and huka hāura (brown sugar) into a frying pan.
  • Over high heat cook the berries and sugar for 3 minutes until the huka (sugar) has dissolved. Try to keep the berries whole if you can.
  • Mix the puehu kānga (cornflour) and wai rēmana (lemon juice) together. Add it into the berry mixture and cook over medium heat for 2 minutes, until thickened. Stir gently so the berries stay whole.
  • Remove from the heat and allow to cool in the pan.

The Crumble Mixture – Te Ranunga Kongakonga

  • 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 3-4 minutes until fluffy and creamy.
  • Add the hēki (egg) and whip for 30 seconds.
  • Add in 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.
  • 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. Add the cooled berries and the jam on top.
  • To the second half of the oat mixture, add the extra ½ C ōti (oats) and mix with a spoon. Sprinkle this over the top of the berries in big clumps.
  • Add the cup of reserved hua tio (frozen berries) in the gaps of the oat crumble.
  • Bake for 50 minutes until golden.
  • Plain option:
    Remove it from the oven, allow to completely cool and cut in to desired pieces.
  • Fancy Slice option:
    Remove it from the oven, allow to completely cool.
    Drizzle with:
    50 g 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.
  • Dessert option:
    Allow the slice to cool in the tin 10 minutes or so.
    Slice in to desired pieces and add to plates.
    Top with aihikirīmi (ice cream) and eat warm as the aihikirīmi drips over the delicious slice.

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Comments

  1. 5 stars
    I’ve just made this slice and it’s instructions are easy to follow and so so delicious! Thank you for sharing x

    Reply

    • Oh so excited to hear this! I love this slice too and happy you did too!
      Ngā mihi, Naomi

      Reply

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