June 18, 2012

Raspberry and Blueberry Crumb Bars


Have you ever baked something that deserved a proper send off before you ate it? Well I have and I am here to share that very thing with you. These Raspberry and Blueberry Crumb Bars scream Afternoon Tea. Break out the china tea cups and fancy cake plates. Have  some friends over to honour these delish crumb bars. 

These crumb bars are a mix between a fruit tart, a fruit crumble, a jam tart and a lemon slice. Do I need to say anything more to make you wanna bake 'em?! Nope? I didn't think so. 

These are serenely easy to make and just as simple to eat (!!!). There is no over complicated pastry crust making. Let's be honest, making pastry can sometimes be a hardship. Fear not, nobody will be challenged by this pastry crust. I exaggerate not. There is some light weighing out of ingredients and cubing of butter before a machine gets turned on to finish the work. By all means, make this pastry crust by hand if you like (show off!).


I used a mixture of frozen raspberries and blueberries, that were thawed in a sieve over a bowl to catch their juices. If you can afford oodles of fresh berries well, then I insist that you do! Bask in your fresh berry-ness. Blackberries would be ace to use as well. No strawberries though, they go to squishy and lose all their vibrant red colour-sad times. 

This recipe is easily doubled and the bars keep really well for 2 days. But, as I have stated above they are really easy to eat. So, the latter comment probably will not apply. 

Enjoy,

Holly x



Place flour, sugar and  butter in the bowl of a food mixer... 


...and work slowly until it comes together like the above picture. (Pretty easy!)



Tip 3/4 of the pastry crust into a buttered and lined tin.


Use your fingers to push the crust evenly over the base of the tin.


Mix the remaining 1/4 of crust in the food mixer with 25g of porridge oats.


Spread the crust with 2 tablespoons of lemon curd. (Delish)


Top with your filling of raspberries, blueberries, cornstarch, lemon zest and sugar. 


Aren't the colour just the prettiest?


Crumble over the remaining crumb that has been mixed with porridge and bake for 45-55 minutes.


Check out that crumble topping...mmm...


...so hard not to pick it off when these crumb bars are cooling! 


Recipe, makes 12 (depending on how large you cut them)


Pastry Crust


175g Butter, slightly softened
240g Plain Flour
150g Caster Sugar
25g Porridge Oats


Preheat oven to 180°C.
Butter and line a 10' square tin.
Cube the butter.
Place all the ingredient in the bowl of a food mixer fit with a paddle attachment.
Slowly mix the ingredients until they come together like pastry. See picture.
Tip 3/4 of the crust into the lined tin.
Use your fingers and push the crust evenly over the base.
Mix the remaining crust with the porridge oats.


Raspberry and Blackberry Filling


350-400g Berries, Fresh or Frozen, thawed and drained if frozen
50g Caster Sugar
1 Lemon, Zested
3 Teaspoon Cornstarch
2 Tablespoon Thick Lemon Curd 


Mix the berries (thawed and drained if frozen), sugar, lemon zest and cornstarch together in a bowl.
Spread the pastry crust with lemon curd.
Pour over the berry mixture.
Crumble over the remaining porridge crust.
Bake in the preheated for 45-55 minutes until bubbling and golden on top. 
Allow to cool for 2 hours before cutting. 

2 comments:

  1. Holly.
    Another great success in our household and beyond..
    Made a batch on Saturday for my workmates thinking I would have something nice for my lunch, but by the time I got to it, they were all gone...
    Sooooooo enjoying spreading the word about you and your fantastic recipes.......

    ReplyDelete
  2. Elaine, thanks so much for the lovely comments! greatly appreciated!x

    ReplyDelete