Black Currant And Strawberry Crumble Slice - Chef Cynthia Louise
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Black Currant And Strawberry Crumble Slice

Black Currant And Strawberry Crumble Slice That’s Gluten-Free And Absolutely Yummy!

I made this black currant and strawberry crumble slice in honour of my good mate Kate, who grew up in Victoria country playing tennis as a young girl. Every Saturday the “tennis club ladies” would put on a spread of sandwiches, drinks and sweets for lunch and afternoon tea.

The jam crumble was Kate’s favourite and made her wild with excitement. She reckons the recipe was probably from one of those old Women’s Weekly magazines.

My version tastes just as good, with the timeless combination of flavours, homemade jam – in this case, black currant and strawberry – and a biscuity base. Here’s to childhood memories of growing up in the country. Here’s to Kate for nagging me to make this beauty.

Celebrate Your Sweet Tooth, Naturally. 

This is a fantastic default recipe when you got people coming over and you need something sweet and you got jam in the fridge, much better if you make your own jam – you can use black currant and strawberry, blueberry, mixed berries, and the list goes on – it is so easy! 

black currant and strawberry

Black Currant and Strawberry Crumble Slice Recipe!

~INGREDIENTS~

 

For the Jam:

  • 300g frozen strawberry
  • 300g frozen blackcurrant
  • 175ml maple syrup
  • 5ml vanilla extract
  • 5g cornflour
  • 15ml water

For the Crust and Crumble:

  • 300g almond meal
  • 15g cornflour
  • 100ml coconut oil
  • 80ml maple syrup
  • 5ml vanilla extract
  • A pinch of salt
  • 1ml of #FORGIVENESS

~METHOD~

For the jam:
In a small pot, add in the frozen berries, maple syrup, and cook on a gentle simmer for around 20 minutes while constantly stirring.

In a small bowl, mix the cornflour and water. to make a slurry.

Add to the simmering berries along with the vanilla, and stir. Cook for another minute.

Turn the heat off and let cool.

For the crust and crumble:
Preheat your oven to 160C.

In a bowl, mix all of the ingredients until well combined.

Separate 250g of the mixture and set aside.

Transfer the remaining mixture to a 23cm x 22cm x 5cm rectangle tray lined with baking paper.

Press gently to make a base.

Bake for 10 minutes.

Remove from the oven and add the jam evenly on top.

Break down and sprinkle the reserved crumble mixture, and bake for another 20 minutes.

Let rest and serve.

****
Makes: 8-12 slices
Prep time: 8-10 mins
Baking time: 30 mins
Freezer-friendly: Yes

C, GF, RSF

Using natural ingredients and celebrating your sweet tooth without having to feel guilty after eating, is beyond amazing. This, along with a lot of other dessert recipes, is included in my Celebrate Your Sweet Tooth cookbook. Grab your copy!

See you in the comment section of my YouTube channel and let me know how you go with my dad’s fruit cake.

With love from my kitchen to yours,

Chef Cynthia Louise xx


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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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