Ingredients For the Filling 100 g Blueberries 60 g Caster Sugar 1 Lemon 400 g Raspberries 1 tbsp Cornflour For the Pastry 120 g Icing Sugar 350 g Plain Flour 1 Pinch Sea Salt 1 tsp Vanilla Extract 4 tbsp Water 220 g Unsalted Butter (Cubed) 150 g Ground Almonds * Always check the ingredient labels for allgergen information You can use any combination of fruit, frozen is also good (just defrost before using) Share this Recipe Facebook Twitter Pinterest WhatsApp
Crumble Bars by Dan Serves 10 Total 1 hour 5 minutes Oven Temp 170 °C - 50 minutes Difficulty Super Easy Chef The Great British Bake Off Pastry Method In a large bowl add the flour and butter and then rub together until it resembles breadcrumbs. Add all the other pastry ingredients apart from the water and combine together. Gradually add the water (more may be needed) and combine together until a dough has formed, being careful not to over knead as you still want it crumbly. In a lined baking tray press half the pastry dough to the bottom so that a layer forms covering the base. Bake for 20 minutes until light golden brown and then leave to cool for 10 minutes. While the pastry base is in the oven you can make the filling by tossing the fruits in a large bowl with the sugar, lemon zest and juice and cornflour together. Spread the fruit mixture evenly over the cooled pastry. Scatter over the remaining pastry and then scatter droplets of water on top and return to the oven for another 30 minutes, until the fruit is bubbling and the topping is golden brown. Leave to cool completely before cutting into 10 equal sized bars.