THIS country slice makes a great finger food for a picnic. It's fresh, light and ideal for lazing around on a rug under the sun. It's easy to transport and a sure favourite with the kids. You can interchange the peach conserve with any other flavoured conserves or even use poached fresh fruits.

Peach jam and yogurt crumble slice

Serves 20

BASE INGREDIENTS: 1 1/2 cups whole unbleached flour

2 tsp baking powder

150g unsalted butter

1/4 cup sugar

1 egg

1 tbs cold water

FILLING INGREDIENTS: 300g good quality chunky peach conserve

340g greek yogurt

200g sour cream

2 tbs honey

3 large eggs

CRUMBLE INGREDIENTS: 1 cup plain flour

150g butter

1/2 cup oats

1/2 cup sugar

good pinch cinnamon

METHOD: Preheat the oven to 180 degrees.

For the crumble, use your fingers to rub the butter into the flour, then add the sugar and the oats. Stir to blend together, keeping the mix crumbly, and add the cinnamon.

To make the base, place the flour, baking powder and butter in a food processor and pulse until crumbed, add the sugar and pulse again.

Combine the egg with the water and add this to the mixture. Pulse again until the pastry just comes together. Tip the pastry on to a bench and press to form a flat disk.

Grease a 58cm baking tin and press in the pastry, spread over the peach conserve and sit aside.

Blend together the yogurt, sour cream and honey with the eggs until smooth.

Pour this over the peach jam and top with the crumble. Bake for 40 minutes until set to touch and golden brown. If you need to brown the top, place it under the grill for three or four minutes.

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