Raspberry Pecan Crumble

Raspberry Pecan Crumble

Serves24
Cooking time 1h 30m

Going on a picnic with friends? Share slices of this incredible crumble with a thermos of tea. It combines a berry-licious filling, a pecan-rich crumb and cute criss-crossed crust for picnic perfection.

Ingredients

Crust

3 1/2 cupsself-rising flour

1 1/2 tspfine salt

1 cupunsalted butter

2/3 cupto 3/4 cup ice water

Filling

1 1/2 cupspecans, chopped

1/4 cuprolled oats

1/4 cuppacked dark brown sugar

1/2 tspground cinnamon

1/2 tspfine salt

6 Tbspunsalted butter, chilled and cut into small pieces

170gDriscoll's raspberries

3/4 cupgranulated sugar

1/4 cupcornstarch

1large egg, beaten

Method

  1. Crust

    Place flour and salt in the bowl of a food processor and pulse until combined. Add butter and pulse until mixture resembles coarse crumbs. Add water a couple of tablespoons at a time, and pulse just until the dough comes together (be careful not to overmix). Divide dough 2/3 and 1/3 and pat each ball of dough into a rectangle and wrap in plastic wrap. Chill at least 1 hour.

  2. Filling

    Preheat oven to 190°C. On a large sheet of baking paper at least 18 inches long, roll out a larger piece of dough to a 16- by 11-inch rectangle. Using parchment paper to transfer, fit dough into a 15- by 10-inch rimmed baking sheet and fold dough overhang under around edge of the pan. Keep chilled until ready to fill. Mix pecans, oats, brown sugar, cinnamon and salt together in a large bowl. Add butter and work into dry ingredients with fingers until mixture is crumbly. Stir together raspberries, sugar and cornstarch in a large bowl until evenly blended. Break apart pecan mixture and sprinkle onto the dough in the pan in an even layer. Top with raspberry mixture, spreading to a single layer. Return to refrigerator to keep cool. On a lightly floured surface, roll out remaining piece of dough to a rectangle 13-inch by 11-inch. Cut 1/2-inch wide zig-zag pattern to make 5 strips. Carefully place each strip over raspberry filling in the pan and pinch at edges to secure to the dough. Brush zig zags and edges with beaten egg.

  3. Baking

    Bake about 50 minutes or until crust is golden brown and filling is bubbling. Let cool at least 1 hour or completely on wire rack before serving. Use edges of parchment paper to transfer cooled pie to a cutting board to cut into pieces.