Peach and Marzipan Crumble Dessert Slice

I know that is a bit of a mouthful, but here is my rationale...

I love crumble, my favourite part being the delicious crumble topping. This slice is kind of a cake, but when left for a couple of days becomes more gooey as the peaches soak into the base. So it almost becomes pudding like. It could be eaten with a cup of tea or for pudding as a delicious dessert.

Peach and Marzipan Crumble Dessert Slice

Ingredients

Makes 16 bars

• 225g sugar

• 200g butter

• 1 Egg

• 1 tsp vanilla essence

• 240g flour, sifted

• 2 tsp baking powder

• 3 peaches, thinly sliced

• 150g marzipan

(notes, variations and substitutions found below the method)

Method

1. Preheat oven to 180oC/106oC (fan) and line a 22cm square tin with baking paper.

2. Cream together the butter and sugar until light. Add the egg and vanilla extract, beat well.

3. Fold in the flour and baking soda until just combined. Place in the freezer for 20 until firmed up a little.

4. Press two-thirds of the mixture into the base of the baking paper.

5. Lay the sliced peaches over the base.

6. Crumble the marzipan into the remaining shortcake and use a knife to incorporate it in. Scatter the crumble on top, lightly pressing into the berries and chocolate.

7. Bake for 25-30 minutes, or until the shortcake goes lightly brown.

8. Refrigerate until cool or place in the freezer for 1.5-2 hours.

Notes, variations and substitutions

• Peaches: use nectarines, apricots or even plums

• Marzipan: You can use shortbread, or make it simply with this recipe here

• Shortbread flavour: Add the 1 tsp f cardamom or the zest of 1 lemon or orange to add a citrus twist.