Raspberry Crumble Slice

raspberry crumble slice

This decadent raspberry crumble is the perfect slice for lunchboxes or grazing tables.


  • ¾ cup Macro coconut flour
  • 2 free range eggs
  • 7 Tbsp olive oil
  • 1 cup frozen raspberries
  • 1 Tbsp Macro white chia seeds
  • 1 tsp vanilla extract
  • ½ cup rolled oats
  • ½ tsp ground cinnamon
  • 1 Tbsp maple syrup
View Method Raspberry Crumble Slice


  1. Preheat oven to 180°c. Line a 27.5cm x 17.5cm x 3.5cm slice pan with baking paper.
  2. Combine coconut flour, eggs and 6 tbs oil in a large mixing bowl. Press mixture down into prepared pan.
  3. Place raspberries, chia seeds, vanilla and 1 tbs water to a small saucepan over high heat. Bring to the boil and cook for 1 minute. Spread over shortbread base.
  4. In a small bowl, combine oats, remaining 1 tbs oil, cinnamon and maple syrup. Spoon mixture over top of slice and bake for 15 minutes or until lightly golden. Allow to cool completely then slice to serve.
View Ingredients Raspberry Crumble Slice
View Method Raspberry Crumble Slice
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