These sweet treats are full of goodness, thanks to the oats and frozen berries.
Ingredients
Serves 8 people
- 175g plain flour
- 175g oats
- 75g brown sugar
- 1 pinch cinnamon
- 100g butter, melted
- 50g honey
- 1 whole egg, beaten
- 300g frozen berries
- 50g caster sugar
- 1 tbsp corn flour
Method
- Preheat the oven to 180°C / 160°C fan.
- Grease and line a 20 × 30 cm baking tin with parchment paper.
- Place the plain flour, brown sugar, oats and cinnamon into a large mixing bowl and combine well.
- Add the melted butter and honey and rub into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs.
- Add the egg and mix until the mixture begins to come together. It should remain slightly crumbly rather than forming a smooth dough.
- Place approximately two-thirds of the oat mixture into the prepared tin. Press firmly and evenly across the base.
- In a medium size saucepan, combine the frozen mixed berries and 50g caster sugar and bring to a simmer. Cook gently for 5 minutes or until the fruits have softened and add the corn flour to thicken the mixture.
- Spread the berry mixture evenly over the prepared base, leaving any excessive frozen liquid behind.
- Crumble the remaining oat mixture loosely over the berries. Do not press it down to hard, as you want a light, crumbly topping.
- Bake for approximately 35–40 minutes, until the top is golden brown and the berry filling is bubbling around the edges.
- Allow to cool completely in the tin before refrigerating briefly and cutting into portions. This allows the berry filling to set and gives you much cleaner slices.
Chef's Tips
- The base is key: Compact the bottom layer evenly into the tin so it holds together once portioned, but leave the topping loose for a contrasting crunchy texture.
- Balance the flavour: A little lemon zest or lemon juice mixed through the berries brightens their flavour and balances the sweetness. Add 50g desiccated coconut if you want to add a new flavour into the mix.
- Cool completely before cutting: The filling will continue to set as it cools. For particularly neat portions, chill the finished slice before cutting with a sharp knife.
- Make ahead: The slice can be baked ahead and portioned once completely cold. For the best texture, bring it back towards room temperature before serving.
