Raspberry crumble slices

Raspberry crumble slices

20 min. Active
1 hr Total
194 kcal per piece
vegetarian
Nutritional value / piece: Fat: 9 g, Carbohydrate: 22 g, Protein: 4 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • baking paper
  • Bowl
  • Cooking spoon
  • Oven mitts
  • Pan
  • Tablespoon
  • Teaspoon
  • Timer
  • square springform pan (approx. 24 cm)
  • Kitchen scales
  • Jam jar
  • Cooling rack

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To prepare the tin

a little butter

Oat mixture

250 g rolled oats
150 g white flour
¼ tsp salt
150 g butter
2 tbsp raspberry jam

Crumble

500 g raspberries
4 tbsp raspberry jam
½ tsp cinnamon
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How it's done

The kids can help at the marked areas .

To prepare the tin

a little butter

Line the base of the springform tin with baking paper, grease the sides with butter and close the tin.

Oat mixture

250 g rolled oats
150 g white flour
¼ tsp salt
150 g butter
2 tbsp raspberry jam

Mix the oats, flour and salt in a bowl. Melt the butter in a small pan, mix with the jam, stir into the oats.

To make the base

Place ¾ of the oat mixture in the tin, press down with the base of a glass.

Crumble

500 g raspberries
4 tbsp raspberry jam
½ tsp cinnamon

Spread the raspberries and 3 tbsp of the jam over the base. Mix the remainder of the oat mixture with the remainder of the jam and cinnamon, rub together by hand to form an even, crumbly mixture, spread on top of the raspberries.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, leave the cake to cool on a cooling rack, cut into squares.

Good to know
Tip: Chill for approx. 2 hrs. prior to cutting so that the slices are firm, serve chilled.
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