Low Sugar Raspberry Macadamia Crumble Slice
TIME
Prep: 20–25 min Baking: 35–40 min Cooling: 15+ min
SERVES
20 Slices
CREATED BY
Sarah DeNardi / Brookfarm
SUMMARY
Raspberry Macadamia slice that's low in sugar - yes please! This wholesome slice bursts with flavour from juicy raspberries, layered over a golden biscuit base and topped with our crunchy low sugar macadamia raspberry granola. Naturally sweetened with a brown sugar replacement, it's the perfect guilt-free afternoon treat.
Wholesome slice of juicy raspberries & crunchy macadamia crumble
Ingredients
Filling
- 700g frozen raspberries - defrosted, excess juiced strained *reserve
- 100g brown sugar replacement (1:1 ratio, e.g. monk fruit)
- 20ml lemon juice
- 2 tbsp plain flour
- 1 tbsp arrowroot or cornflour (mixed with 1 tbsp *reserved juice to make a slurry)
Base & Crumble Topping
- 240g rolled oats
- 370g plain flour
- 1 tsp baking powder
- 300g brown sugar replacement
- ½ tsp sea salt
- 300g melted butter
- 1½ cups Brookfarm Low Sugar Granola Macadamia Raspberry
- 1/2 cup chopped macadamias (optional)
Method
- Preheat oven to 170°C (fan-forced). Line a slice tin with baking paper.
- In a saucepan, add drained raspberries, sweetener, and lemon juice. Simmer for 5 minutes, stirring occasionally. Add flour, then the arrowroot slurry, and cook for 1–2 more minutes until thickened. Set aside to cool.
- In a large bowl, combine oats, flour, baking powder, sweetener, and salt. Stir in melted butter until well mixed.
- Remove 1½ cups of the mixture and set aside for topping.
- Press remaining mixture firmly into prepared tin. Bake for 15 minutes, then remove from oven.
- Mix reserved base mixture with Brookfarm Low Sugar Granola and nuts to make the crumble topping.
- Spread cooled raspberry filling over the base. Sprinkle crumble topping evenly on top.
- Bake for 20–25 minutes, or until golden. Cool completely in the pan before transferring to a wire rack.
- Once cool, slice into bars or squares. Store in the fridge in an airtight container.
Recipe Notes & Tips
- *Reserve 1 tbsp raspberry juice for the slurry. Any extra can be refrigerated or frozen for smoothies, dressings or other bakes.
- You can use a smaller tin for thicker bars or a larger one for thinner slices.
Keep baking
