Easy Raspberry and Vanilla Crumble Slice

Original Video Tutorial H ERE.

I love a bake that looks like it took hours but was actually whipped up in one bowl while my favourite playlist was humming in the background. This Raspberry and Vanilla Crumble Slice is exactly that. Approachable, reliable, and so very aesthetic.

It’s the kind of treat that’s perfect for a slow afternoon. The base is soft and buttery, the raspberries give you that gorgeous pop of color, and the almond crumble adds just the right amount of crunch. It’s “elevated easy” at its best, and I promise your kitchen will smell like a dream while it’s in the oven.

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Why This Works

Textural Balance: The almond meal in the base gives it a soft, moist crumb that contrasts perfectly with the golden, crunchy almond crumble on top.

The Flavor Profile: Vanilla and raspberry are a match made in heaven. The sweetness of the base balances the natural tartness of the berries.

One-Pan Wonder: Everything is built right in the slice pan, making it an easy win for a weekend bake.

What you will need:

For the Base:

1/2 cup plain flour
1/2 cup self-raising flour
1/2 cup almond meal
1/2 cup sugar
2 eggs, lightly whisked
125g unsalted butter, melted
1/2 tsp vanilla extract
300g fresh raspberries

For the Crumble Topping:

1/4 cup plain flour
40g unsalted butter, chilled and cubed
2 tbs brown sugar
1/3 cup flaked almonds

Em’s Pro Tips:

Don’t Overmix: When combining your wet and dry ingredients for the base, stir just until you see no more streaks of flour. Overmixing can lead to a tough base rather than a melt-in-the-mouth one.

Cold Butter is Key: For the crumble, make sure your butter is chilled. You want to rub it into the flour until it looks like coarse breadcrumbs. If the butter gets too warm, you’ll end up with a paste instead of those lovely crunchy nuggets.

The Cooling Rule: Resist the urge to slice this while it’s warm! Letting it cool completely in the pan allows the base to set and the raspberries to firm up, giving you those clean, perfect squares.

Change It Up

Can’t find fresh raspberries? No problem! You can easily swap them for frozen ones. Do not thaw them first, simply scatter the frozen berries straight onto the base. They may release a little more moisture than fresh berries, so you might need to add an extra 2–5 minutes to the baking time to ensure the base is perfectly cooked through.

How to make it:

Prep: Preheat your oven to 160°C and line a slice pan with baking paper.

Mix the Base: In a medium bowl, whisk together the plain flour, self-raising flour, almond meal, and sugar.

Combine: Make a well in the centre and add the whisked eggs, melted butter, and vanilla. Stir gently until just combined. Be careful not to over-mix!

Layer: Spread the mixture evenly into your prepared slice pan and level the surface. Sprinkle the raspberries evenly over the top.

Make the Crumble: In a separate small bowl, rub the chilled butter into the flour using your fingertips until it resembles coarse crumbs. Stir in the brown sugar and flaked almonds.

Topping: Sprinkle the crumble mixture over the raspberries.

Bake: Bake for 35 minutes, or until the crumble is beautifully golden.

Cool: Allow the slice to cool completely in the pan before removing.

Finish: Dust with a little icing sugar before slicing into squares to serve.

How to store:

Fridge: Store in an airtight container in the fridge for up to 5 days.

Freezer: This slice freezes beautifully! Wrap individual squares in baking paper and store in a freezer-safe container for up to 2 months. Just thaw at room temperature when the craving hits.

Happy Baking!

I can’t wait to see your versions of this one. Don’t forget to tag me so I can see your beautiful bakes!

More Mother’s Day Recipes

Easy Raspberry and Vanilla Crumble Slice

Course: DessertDifficulty: moderate

Squares

servings

Prep time

minutes

Cooking time

minutes

This Raspberry and Vanilla Crumble Slice is super easy to make. Approachable, reliable, and so very aesthetic.
It’s the kind of treat that’s perfect for a slow afternoon. The base is soft and buttery, the raspberries give you that gorgeous pop of color, and the almond crumble adds just the right amount of crunch. It’s “elevated easy” at its best, and I promise your kitchen will smell like a dream while it’s in the oven.

Ingredients

The Base
½ cup plain flour
½ cup self-raising flour
½ cup almond meal
½ cup white sugar
2 eggs, lightly whisked
125g unsalted butter, melted
½ tsp vanilla extract
300g raspberries (fresh or frozen)
The Crumble Topping
¼ cup plain flour
40g unsalted butter, chilled and cubed
2 tbs brown sugar
⅓ cup flaked almonds

Method

Preheat your oven to 160°C (fan-forced). Grease and line a standard slice pan with baking paper, leaving a slight overhang on the sides.
In a large bowl, whisk together the plain flour, self-raising flour, almond meal, and sugar.
Make a well in the centre. Add the whisked eggs, melted butter, and vanilla. Stir gently until just combined—be careful not to overmix!
Spread the batter into the prepared pan and level with a spatula. Scatter the raspberries evenly over the top.
In a small bowl, rub the chilled butter into the flour with your fingertips until it looks like chunky crumbs. Stir in the brown sugar and flaked almonds.
Sprinkle the crumble mixture over the berries. Bake for 35 minutes or until the top is golden brown.
Allow to cool completely in the pan before lifting out and slicing. Dust with icing sugar to serve.

Notes

Em’s Pro Tip: For the best “crumble” texture, ensure your topping butter is straight from the fridge!
How to Store: Keeps in an airtight container in the fridge for 3 days, or freeze for up to 2 months.
Change it up: Use frozen raspberries straight from the freezer (don’t thaw!) and add 2–5 minutes to the bake time if needed.

About Em

Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.

Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.

What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.

Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.

Grab a cup of tea, preheat your oven, and let’s bake something sweet together.

YouTube Videos

Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!