Ingredients
| FOR THE BASE | |
| 200g (approx 1½ cups) flour | |
| 100g (approx 1½ cups) rolled oats | |
| ½ teaspoon baking powder | |
| 150g (approx ¾ cup) white sugar | |
| ¼ teaspoon salt | |
| 150g butter, melted | |
| FOR THE BERRIES | |
| 200g fresh raspberries or frozen raspberries, defrosted (I used Maungatapere Berries) | |
| 1 teaspoon vanilla extract or ½ teaspoon vanilla paste | |
| 50g (approx ¼ cup) sugar | |
| 2 teaspoons cornflour | |
| grated zest of 1 lemon | |
| 2 tablespoons lemon juice | |
| GRAPEFRUIT & ROSEMARY SORBET | |
| 200g (approx 1 cup) sugar | |
| 1 sprig rosemary | |
| 500ml (2 cups) grapefruit juice | |
| 1 tablespoon finely grated grapefruit zest | |
| 2 tablespoons vodka |
A crumble slice does great double duty, either cold as a slice or served while still warm with a tart grapefruit sorbet. You can substitute the grapefruit with other citrus fruits, but you may need to adjust the quantities of sugar. The vodka helps the sorbet from setting too hard. Of course you could serve the crumble with cream, yoghurt or mascarpone if that is your inclination.
View the recipe collection here
Instructions
| 1. | RASPBERRY CRUMBLE SLICE |
| 2. | Heat the oven to 180°C. |
| 3. | Line a 20cm square baking tin with baking paper. |
| 4. | To make the base, put all the dry ingredients in a bowl and mix until well combined. |
| 5. | Add the butter and mix well. |
| 6. | Press two-thirds of the mix evenly into the base of the tin. |
| 7. | Bake for 20 minutes. |
| 8. | Mix all the berry ingredients together and put on top of the baked base. |
| 9. | Top with the remaining crumble mix and bake for 25-30 minutes. |
| 10. | Serve warm (it won’t cut so easily), or cool and chill in the fridge then cut into slices. |
| 11. | GRAPEFRUIT & ROSEMARY SORBET |
| 12. | Put the sugar in a pan with the rosemary and 200ml water, bring to a simmer and heat until the sugar dissolves. |
| 13. | Cook for 2 minutes then set aside to cool. |
| 14. | Put into a jar and keep refrigerated; it should keep for at least 2 weeks. |
| 15. | Sieve the grapefruit juice, then mix in the zest, vodka and ¾ cup rosemary syrup. |
| 16. | Taste and add more syrup if required – freezing dulls the sweetness, so add a little more than you think it requires. |
| 17. | Chill the mix in the fridge then churn in an ice-cream machine according to the machine’s instructions. |
| 18. | Put into an airtight container and chill in the freezer until firm, approximately 2-3 hours. |
| 19. | If kept longer than 1-2 days the sorbet will harden considerably. |
| 20. | Bring out of the fridge 5–10 minutes before serving to soften. |
| 21. | Alternatively, put the chilled mix into a shallow container and put into the freezer. |
| 22. | After 30 minutes remove from the freezer and use a fork to break it up. |
| 23. | Continue to do this every 30 minutes until it reaches a good consistency – it will be more of a granita consistency than if you make it in an ice-cream machine. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jo Bridgeford