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.
Servings 16 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.
Serving Idea Number One:
- Remove it from the oven, allow to completely cool and cut it 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.
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).
Store the Berry Oat Crumble Slice:
- Keep this in a sealed container in a cool cupboard for up to five days.