The same mixture is used for the base and the crumble topping with a layer of raspberries in between.
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Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and long sides with baking paper, extending the paper 5cm (2 inches) over sides.
2.Beat butter and sifted icing sugar in a medium bowl with an electric mixer until light and fluffy. Stir in sifted flour, cinnamon and nuts until mixture is crumbly.
3.Reserve 1 cup of crumble mixture. Press remaining mixture into pan; top with raspberries. Sprinkle with reserved crumble mixture.
4.Bake slice about 40 minutes. Cool slice in pan before cutting.
Walnut halves or pieces can be ground finely in a blender or processor.
This slice will keep in an airtight container for up to three days.
Note
