Peach Jam Yoghurt Crumble Slice

This delicious slice is very easy to make. My mum made some chunky peach jam using peaches from my tree. The chunky pieces of fruit in the jam helps to give some texture. The yoghurt topping is light and creamy with a very subtle hint of honey.  The crumble or streusel ties the whole slice together.  I do love anything with a very good crumble topping!

1 1/2 cups plain flour
2 teaspoons baking powder
150g unsalted butter
1/4 cup caster sugar
1 teaspoon vanilla extract
1 egg
1 tablespoon cold water
300g good quality chunky peach jam/conserve
340g Greek yoghurt
200g sour cream
2 tablespoons honey or caster sugar
1 teaspoon vanilla extract
3 large eggs
1 cup plain flour
150g unsalted butter
1/2 cup rolled oats
1/2 cup caster sugar
1/2 teaspoon ground cinnamon

Preheat oven to 180°C. Line a 3cm deep, 24cm x 29.5cm lamington tin with baking paper.

To make the crumble: place the flour, butter, sugar, oats and cinnamon into a food processor.  Blend until the mixture starts to resembles like coarse breadcrumbs.  Place the crumble mixture into a bowl, set aside.

To make the base: place the flour, baking powder, sugar and butter into a food processor. Blend until the mixture starts to resemble like coarse breadcrumbs.  Add egg, vanilla extract, water and pulse until the pastry just comes to together.

Tip the pastry into the prepared lamington tin, press in the pastry so that it sits about 3 to 4 mm thick.

Spread over the peach jam/conserve.

To make the filling: place the yoghurt, sour cream, honey or caster sugar, vanilla extract and eggs into a food processor. Blend until the mixture becomes smooth.  Pour this mixture over the peach jam and top with the crumble mixture evenly.

Bake for 40 minutes or until it is set to touch and lightly golden brown.

Allow the slice to cool completely in the tin before removing it to cut into squares or fingers.  Lightly dust with icing sugar.



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