Everyone will love this fruity slice filled with raspberries and topped with a cinnamon and walnut crumble. It’s egg free but full of yum and delicious served cold as a teatime treat or served warm as dessert, with a generous dollop of vanilla ice cream!

This slice is so nice and super versatile too. I love that it goes great with a cuppa and makes a delicious dessert too, it’s like two bakes for the price of one. This is one of my new favourites and I just can’t get enough of it. This slice has so many wonderful textures going on with the biscuity base, the berrylicious filling and the crumble on the top and one of my most favourite things about it is that it’s not super sweet. This slice would turn even the most fervent non-dessert person. Come to think of it, is there such a thing as a non-dessert person" Because if there is, I’m clearly not one of them! I can never say no to dessert! What’s the one thing you can’t say no to" Do you have a sweet tooth too"

Ingredients
1/2 cup  (60g) walnuts pieces, finely chopped
150g butter, softened
2/3 cup (110g) icing sugar
1 3/4 cups (260g) plain flour
1/2 teaspoon ground cinnamon
300g frozen raspberries

How to – Traditional

Preheat oven to 180C. Grease 20cm x 30cm pan and l the base and long sides with baking paper. Extend the paper 5cm over sides.
Chop the walnut pieces in a blender or food processor or pop them in a sealed ziploc bag and bash vigorously with ...