Raspberry Crumble Bars
These bars are one of my favourite things to bake. I made them a couple of times a few years ago, then forgot about the recipe. I kept seeing them pop up on my instagram feed again recently and so my addiction has been reignited. The vanilla in the berries makes them sweet and delicious, yet they are still tart. You can really use any berries you like. Personally, I love raspberries or blueberries. The crumble and base is sweet and crumbly but still soft and holds together well. These are very easy to make and eat. Let me know if you give them a try.
Ingredients Raspberry Filling
2 tbsp plain flour
Juice 1 lemon
400g frozen raspberries
60g sugar
1 tsp vanilla bean paste (or extract)
Ingredients for base / crumble topping
250g rolled oats (I like to use jumbo oats)
400g plain flour
1 tsp baking powder
110g dark brown sugar
110g golden caster sugar
225g butter melted down
This amount makes 16 bars.
Method
Preheat oven to 180 celcius.
Line a 9 inch square oven dish with greaseproof paper.
Melt butter in microwave and pour into large bowl with all the other crumble ingredients. Mix together until crumble mix is formed. The mixture will still be quite dry but not floury. Everything should be roughly covered in some butter. Feel free to use your hands too.
Transfer 2/3 of the mixture to the lined dish and press down so that you have a pie crust base corner to corner.
Bake in oven for 10-15mins.
While base is in the oven. Mix together the frozen berries with lemon juice, sugar, vanilla & flour until evenly coated.
Spread mixture onto base when it comes out of the oven. Make sure you try and spread this evenly corner to corner so that every bite should have some of the filling.
Sprinkle your remaining crumble mixture on top of the raspberry filling.
Bake for 25-30mins until golden brown on top.
Don’t try and slice your bars straight away, once out of the oven. You will need to allow them to cool fully so that they set and are easier to slice up. I usually wait about 2-3 hours. I leave my bars in the dish during this time.
Serves 16. Calories per serving 375
