Raspberry Walnut Crumble Slice

Raspberry Walnut Crumble Slice

I felt like baking and I had a packet of raspberries in the freezer and a massive box of walnuts that needed to be used up. I also thought it would be nice for my partner to take a sweet treat into his new place of work!

What resulted was a raspberry walnut crumble slice and all its deliciousness.

Click the following link to watch a video on how I made this recipe. Otherwise continue reading for the recipe.

I quite enjoyed making this recipe because there is no need to roll any dough out. The recipe is such that you just bring the ingredients together before plonking it into the baking dish and pressing it down to form a delicious dough layer of baking ingredients in the bottom of a slice tin. Just make sure you keep some to the side for later to use as the crumble topping, otherwise it won’t be a raspberry walnut crumble slice anymore, it’ll just be a raspberry walnut slice (the former sounds far more interesting and delicious to devour – I think it’s because it reminds me of fruit crumble desserts like the age old traditional (and humble) apple crumble).

There is butter in this recipe. You made it for someone lactose intolerant...

Well if you did not already know, my partner is lactose intolerant, a comment and confused question I get all the time is ‘you made that for him? He’s lactose intolerant and eats butter and cheese?’ well actually, turns out that the process used to make cheese and butter involves cultures and bugs and things eating the lactose stuff that his body is intolerant to. When made properly that is. We do need to make sure additives have not been added during the cheese or butter making process to speed up the process and thus leaving a lot of the lactose still in the product. This means that homemade butter made by overwhipping cream is a no go for my partner – although I do not mind it at all, in fact I love cream and butter. However, after saying all of that, there is a yoghurt my partner can eat. We have found a yoghurt we can buy in supermarkets here in New Zealand made by Biofarm. We tried it after visiting the Tauranga Steiner School and the principal advising us the yoghurt they make goes through a traditional yoghurt making process that invovles the bacteria and cultures processing and digesting all the lactose. Hence, we gave it a go and my partner was overjoyed that there is now a dairy yoghurt he can eat. Bear in mind thought, it is a runny yoghurt, almost like a drinking yoghurt. This personally does not bother me, but I know there are people in my world that would find it unpalletable, especially if the thought of yoghurt comes with images of a sweet, thick and creamy product. You will be disappointed by the tartness (which i quite like) and how runny this type of yoghurt is. Long story short, my partner can eat this raspberry walnut slice even though it has butter in it – proper butter has little lactose in it.

Lots of Walnuts

We use banana boxes to hold and store our walnuts as we collect them. Every year I intend to crack them all open during winter so I can use the shells to retain heat in the fireplace and the nuts themselves in various recipes or as snacks. However, this year, the tree was supplied two whole banana boxes full of walnuts and we are just not getting through them. I am pretty thankful that walnuts keep well in their shells (as long as they have been dried out before storing them away). I have been told that unshelled walnuts will be as good as fresh for three(3) years in their dried out shells.

Raspberry Walnut Crumble Slice

150g butter, softened
111g icing sugar
263g white stone-ground flour
80g ground walnuts
1/2 tsp ground cinnamon
250g raspberries, frozen
Pre-heat oven to 180 degrees celcius.
Sift icing sugar into a bowl.
Beat softened butter into the icing sugar.
Sift in the flour and cinnamon. Add ground walnuts.
Mix together until mostly combined, then rub between fingertips until mixture
resembles a crumble or breadcrumbs.
Line a 20cm square baking tin with non-stick baking paper.

Press crumble mixture into the lined tin, reserving about a cup of mixture for the top.

Place raspberries evenly over the top.

Sprinkle reserved crumble mixture over the top.

Place in oven and bake for 40 minutes.

Remove from oven and cool before slicing and devouring!


If you do not have ground walnuts, you can grind up whole walnuts to make some. I used my benchtop blender to grind my walnuts into walnut meal. If you only have ground almonds, that works too. There is no need to make sure you have blanched almond meal either (ground almonds after the skin is removed) this recipe still results in a great slice for morning or afternoon tea.

I used frozen raspberries but fresh would be ok to use too.

Substitutung blueberries in place of raspberries would be fine also.

I once tried scattered frozen store bought smoothis mixture which contained blueberries, blackberries, strawberries and mango; it worked out well. I think as long as there is something tart like raspberries or blackberries involved a fruit medley works in theis recipe. The recipe needs to have a bit of tartness to cut through the sweetness the recipe gains from using icing sugar as the sweetner.

Substituting margarine for the butter would be ok to do as well. To soften the butter, I just put it in the microwave for 30 seconds – no worries if a small amount melts.
Happy baking!
Mel Crafting

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