Two-Fruit Crumble Slice

Two-Fruit Crumble Slice

Course Dessert
Cuisine Asian


  • 125 grams butter
  • 125 grams brown sugar
  • 100 grams milk chocolate, suitable for melting
  • 75 grams desiccated coconut
  • 125 grams sweet biscuits, finely crushed
  • 1 tablespoons cocoa


  • 250 grams dried apricot
  • 250 grams dried peaches
  • 1 tablespoons honey juice and zest of 2 oranges
  • 50 ml water


  • 90 grams shredded coconut
  • 75 grams rolled oats
  • 90 grams butter
  • 2 tablespoons golden syrup
  • 60 grams cashew nuts


  1. Preheat the oven to 180°C. To make the base, place the butter, brown sugar and chocolate in a saucepan and heat gently, stirring well to avoid burning. When the mixture has melted, add the coconut, biscuit and cocoa, and stir vigorously until combined. Press into the base of greased 20 cm square cake tin and bake for 10 minutes.
  2. To make the filling, chop the dried fruit and place in a saucepan with the honey, orange juice, zest and water. Bring to a boil. Reduce heat and simmer for 10 minutes. Allow to cool, then spread over the cooked biscuit base.
  3. To make the topping, mix the coconut and oats together, cook in the microwave on high for 2 minutes, and then stir gently. Cook for a further minute. In a separate bowl, heat the butter and golden syrup together until bubbling, then stir in the oat mixture and cashew, and mix thoroughly.
  4. Sprinkle the topping over the filling, and then bake for 15 minutes until the topping is golden. Remove form the oven, cool then slice into 16 even pieces.

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