Don't Let Your Tuesday End Without Enjoying This Raspberry Crumble Bar Recipe
13:28:00
Hey Lovelies,
Tuesday’s on the ward is known for being hot pudding night.
It is a time where we choose a crumble, cake or bake to have with ice cream or
custard. When I first arrived, they terrified me. In fact, in many ways it
still does. Yet, I have grown to love crumbles again. I can’t wait until
summer, when I may finally feel comfortable enough to eat my mum’s homemade
creations again.
Last weekend, I forgot to do a Sunday Bake post, deciding instead
to move it to Tuesday. A day where not much happens, so to have a hot dessert
to look forward to, is something that can definitely help to motivate us.
Today, I found it quite tough to find a recipe that I felt was perfect for this
windy, rainy, Tuesday. However, I managed to find one.
Instead of a normal crumble, I thought it would be nice to
have a crumble bar recipe instead. That way, it will be easier to transport
them around with you during the rest of the week. In the recipe below, they use
raspberries, but you can pick your favourite fruit to make it with lovelies…
Ingredients
- 180g Unsalted Butter, Softened
- 125g Light Brown Sugar
- 125g Rolled Oats
- 175g Plain Flour
- 1 Tsp Baking Powder
- 250g Raspberries, Lightly Mashed
- 1 Tbsp Cornflour
- 40g Caster Sugar
Tools
- 20cm (8inch) square cake tin
- Baking Paper
- Mixing Bowl
- Mixing Spoon
- Fork
Method
- Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Then grease and line a 20cm (8 inch) square cake tin with baking paper.
- In a mixing bowl, stir together the butter and brown sugar, before adding in the oats, flour and baking powder to form a crumbly mixture.
- Using the spoon, press half of the mixture into the base of the prepared tin to form a smooth layer. There should be some leftover to form the crumble topping.
- Make small pricks in the layer all over with a fork and bake for 15 minutes until lightly golden.
- Once the base is done cooking, mix together the mashed raspberries with the sugar and cornflour and spread evenly over the cooked base.
- Sprinkle with the remaining crumble onto the top of the raspberry mixture and bake for about 30 minutes until lightly golden.
- Allow to cool for 10 minutes before cutting it into 25 small squares. Then leave it to cool completely in the tin before removing to serve with a topping of your choice or on its own lovelies.
Let me know if you make the recipe lovelies and don’t forget
to share pictures with me of your bakes!
Joey X
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