Good with a cup of coffee, for pudding, or as a lunch box treat, these fruity squares combine all the flavours of a traditional crumble with something that’s rather more portable. Chilled custard optional.
I think the autumn raspberries available now have much more flavour than the earlier summer ones and I love their sweet tanginess, but feel free to substitute other soft fruits/jam, or to use ground almonds in place of the hazelnuts.
I use salted butter, so didn’t add any extra salt to the crumble mix, but if you’re using unsalted, add a pinch along with the sugar etc.
Raspberry Crumble Bars
200g plain flour
50g ground hazelnuts
100g golden caster sugar
200g chilled butter
80g porridge oats
200g raspberry jam
200g fresh raspberries
Put the flour, ground hazelnuts and sugar in a bowl and whisk gently to get rid of any lumps. Add the chilled butter, cut into small cubes, and rub in with fingers and thumbs until the mixture looks like breadcrumbs. Alternatively, bung it all in a food processor and whizz. Stir in the porridge oats.
Line a 20 or 22cm square brownie tin with greaseproof paper, leaving some to grab hold of later, and butter it liberally. Press two thirds of the crumble mix into the tin, firming it down well, and chill in the fridge while you heat the oven to 180C/350F/Gas Mark 4 and put a baking sheet in to heat up.
When the oven is hot, slide the tin onto the baking sheet and cook for 10 minutes near the bottom of the oven.
Remove from the oven, spread evenly with jam and top the jam with the fruit. Sprinkle the remaining crumble mixture over the top – a few clumpy bits and exposed fruits are fine.
Move the baking sheet to the top of the oven, slide the tin onto it and cook for another 30-40 minutes or until the top is golden. Remove from the oven and cool completely in the tin before cutting into squares or fingers.