Today is a good day. I just made fruit crumble and custard portable! I may not have solved some head-spinning-time-and-space mystery - but for a dessert loving girl who loves a good picnic? I’m happy with this achievement. This streusel slice is based on a blueberry crumble slice recipe I made last year - but this time I’ve loaded it with fresh strawberries as well as blueberries. The custard can be served warm, but is also delicious as a cool dip - think of the creamy custard in the custard slices you buy from the bakery - laced with melted white chocolate. (Speaking of all things custard-y - have you heard of Sugar Cream Pie? I spotted it on Loaves and Dishes and I’m totally craving it!!) The base of the streusel slice is made from the exactly the same ingredients as the topping - meaning you make the base and the topping in the same bowl. The base is simply squished into the baking tray firmly - which results in it melding together into a biscuity-crisp base. The topping, on the other hand, is sprinkled on - resulting in the crumbly streusel we all love. Here are some pictures before and after baking:
Just look at that berry jamminess oozing out of the sides. The addition of cornflour to the berry mixture is what gives it that jamminess and ensures that the fruit isn’t too wet (which would make the base soggy). I’d like to ask you to wait until the streusel is cold before cutting it into slices - as it helps everything firm up and slice more easily. However, I’ve NEVER actually managed to wait that long before digging in. So go ahead, have a large crumbly warm slice, slathered in white chocolate custard and slice up the rest of it later.
Just don’t blame me when you get crumbs everywhere 🙂
The Berry Streusel Slices with White Chocolate Custard Dip Recipe:
