Blackberry Crumble Bar

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200 g plain flour
1/2 teaspoon sea salt
50 g granulated sugar
50 g brown sugar
115 g butter, cold & cubed
585 g blackberries
2 tablespoons granulated sugar
2 tablespoons plain flour
1 tablespoon lemon juice
Crumble Topping
70 g rolled oats
50 g brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter, cold & cubed
1. Preheat the oven to 190c/170c fan/gas mark 5.
2. Line a 20cm square tin with parchment paper, allowing the paper to extend beyond the sides of the tin.
3. To make the crust, in a food processor combine the flour, sea salt, granulated sugar & brown sugar.
4. Add the butter cubes while processing. 
5. Combine until you have fine crumbs.
6. Reserve 300g of this mixture in a bowl to make the topping. Press the remaining mixture in an even layer into the bottom of the prepared tin. It should be well pressed & solid.
7. Bake for 12 minutes, until the edges just turn golden brown. Leave to cool completely.
8. To make the filling, gently toss the berries with the granulated sugar, plain flour & lemon juice until well coated.
9. To make the topping combine the reserved 300g mixture with the oats, brown sugar & cinnamon.
10. Pinch the cubed butter by hand into the mixture until you have a crumble with small chunks of cold butter. Keep the topping in the fridge until ready to assemble.
11. Spread the filling on top of the cooled crust in an even layer. Evenly cover with the crumble topping. 
12. Bake for around 25 minutes. Leave to cool completely before slicing. Store in the fridge in an airtight container & eat within 2 days.


Member since May 2008

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