September 8th, 2021


Well, here we are again, finding ourselves in different times. In New Zealand, we have had such a good run but once again the coming months feel quite uncertain and unknown. I have had to cancel (Auckland) and postpone (Nelson) my cooking workshop for this term. And with next term earmarked to complete my next cookbook, it looks like I won’t be out teaching as much as I hoped. I am sure your lives and plans have also been affected in some way. I hope you are doing OK.

In some positive going-forward news, I am currently working on my next recipe calendar (the 6th edition!). I wasn’t sure if I could fit in producing a calendar this year (cookbook writing takes a lot of creative energy!) but my wonderful sister Ana has stepped in to help with the design and print prep. All going to plan (if I can make such a thing at this time) they will be ready to go from mid-October. If you know of a local gift/book/concept store that would be a good place to stock my recipe calendars please let me know.

+ You can register interest for my recipe calendar HERE. This is helpful for me to gauge the print run quantity.

One thing that is a constant over these last weeks is the amount of baking we have been doing. I like to think homemade baking is a healthier option than store-bought (of course that is debatable depending on what you are making) so the extra daily consumption is justified. This crumble slice is a not-too-sweet baked treat perfect for ‘keeping the wolves from the door’ (as my Dad would say) for a mid-morning/afternoon snack, or to add to lunchboxes – if you too are packing them again tomorrow. Happy baking 🙂

Double Berry Crumble Slice

This delightful crumble slice can be eaten any time of the day. I like to use blackcurrants as they add a wonderful tartness to the slice with sweeter blueberries to temper them a little. Although, any berry combination can be used (2 cups total), or even add some cooked apple or plums (in summer).
Servings 12 squares
Prep Time 20 minutes
Cook Time 30 minutes


  • 1 cup frozen blueberries
  • 1 cup frozen blackcurrants (or raspberries, boyesnberries, blackberries)
  • 3 tbsp sugar
  • 2 tsp cornflour or tapioca flour
  • 1 orange, juice and zest
  • 1 cup 150g plain flour (can use gluten-free flour)
  • 1 cup 100g small rolled oats
  • 1/2 cup 50g desiccated coconut
  • cup 50g brown sugar
  • 1 tsp baking powder
  • pinch of salt
  • 120 g room temperature butter, cut into 1 cm cubes
  • 1 egg, beaten


  • Preheat the oven to 180C (160C fan). Grease and line a 18 x 22cm baking tin.
  • First prepare the berries. Place them into a saucepan along with the first measure of sugar, cornflour and orange juice. Bring to a gentle simmer and cook until thick and syrupy, about 10 minutes. Cool while making the base.
  • In a food processor, place the orange zest, flour, oats, coconut, sugar, baking powder and salt, and pulse to combine. Add the butter and egg and pulse 6 times, scrape down the sides and pulse again until the mixture comes together into small balls.
  • Tip half of the mixture into the prepared tin and press evenly into the base. Spread over the berry mixture then scatter over the remaining crumble to evenly cover the berry layer. Bake for 25-30 minutes until golden. Cool in the tin then cut until 12 squares. Serve warm or cold.

Join the Conversation

  1. Hi Nicola,
    Is there an alternative ingredient for the rolled oats in this recipe?

    1. You could try ground almonds, although I haven’t tried this so not certain how it would come out.

  2. Could you use blackberries? I cant seem to find blackcurrents in my supermarket.

    1. Yes, any berry combo can be used. I like the blackcurrants for the tartness but has also made them with blackberries and raspberries. Enjoy!

  3. Hi Nicola, do you think coconut oil would work instead of butter? Thanks, Alison

    1. Hi Alison, I can’t see why not although I haven’t tried it with coconut oil myself I know coconut oil can be a good sub for butter or another dairy-free butter alternative.
      Enjoy, Nicola

  4. Love the recipe, I toasted my oats and used frozen blueberries
    Chewy, not too sweet and packed full of flavour. Thanks

    1. Thanks Julie, and great idea to toast the oats for extra flavour. Will have to give it a go!

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