READY TO CRUMBLE!

Three fresh ways to enjoy an old family favourite

RASPBERRY, ROSE & VANILLA CRUMBLE SLICE SERVES 8 PREP 10 MINS COOK 35 MINS

✦ ½ cup plain flour, plus extra ¼ cup ✦ ½ cup self-raising flour ✦ ½ cup almond meal ✦ ½ cup caster sugar ✦ 2 eggs, lightly whisked ✦ 125g butter, melted, cooled ✦ 1 tsp vanilla extract ✦ 1 cup frozen raspberries, plus extra fresh to serve ✦ 2 tsp rosewater ✦ 40g extra butter, chilled, chopped ✦ 2 tbsp brown sugar ✦ ¹⁄ cup pistachios, 3 roughly chopped ✦ icing sugar, to dust

1 Preheat oven to 180°C. Grease and line a 26cm x 16cm pan with baking paper, extending paper at the long sides for handles.

2 Sift flours into a large bowl. Add almond meal and caster sugar, and mix to combine. Make a well at centre. Add egg, melted butter and vanilla extract. Stir to combine, taking care not to over-mix. Spread mixture into prepared pan, level surface. Toss raspberries in rosewater and sprinkle over mixture.

3 Place extra flour in a bowl. Rub in extra butter to make crumbs. Stir in brown sugar. Sprinkle mixture over raspberries. Bake 35 mins, or until golden and firm to touch at centre. Cool in pan. Serve sprinkled with chopped pistachios, extra fresh raspberries and dusted with icing sugar.