RASPBERRY CRUMBLE BARS

Summer just doesn’t want to go away. I feel guilty any moment that I’m not outdoors, savouring the warmth of the sun on my skin and the freshness of the breeze and the fragrance of the flowers and fresh-cut grass and the sound of birdsong. It may be the last blue sky we get for another year, for all I know. Any day now the weather will turn, the leaves will fall and the rain will come once more.

Summer was part of the motivation behind this recipe. Crumble is delicious, but it’s a warm, comforting dessert, better suited to cold winter nights than summer picnics. It also isn’t portable – like, at all. Just don’t even try that. Which is where the bars come in. 

RASPBERRY CRUMBLE BARS

Ingredients

  • For the base layer:
  • 75g coconut sugar
  • 75g butter or vegan butter
  • 125g oats
  • 1-2 tbsp maple syrup
  • For the fruit layer:
  • 400g frozen raspberries
  • 1 tbsp chia seeds
  • For the crumble topping:
  • 50g oats
  • 50g ground almonds
  • 50g coconut oil
  • 35g coconut sugar
  • 1/2 tsp cinnamon

Instructions

  1. Make the jam
  2. In a saucepan, heat the berries over a medium high heat, covered, for 10-15 minutes so that it all cooks down. Roughly mash the berries with a fork and stir in the chia seeds.
  3. Meanwhile, make the base:
  4. Preheat the oven to 180 degrees C (160 fan). Line a 9inch square baking tin with greaseproof paper.
  5. In a saucepan, melt the butter and stir in the coconut sugar and maple syrup. Remove from the heat and stir in the oats.
  6. Once the mixture is all combined, press it down into the bottom of the tin. Bake for 10 minutes, then remove from the oven and pour the berry mixture on top.
  7. Make the crumble topping:
  8. Stir together the oats, almonds, sugar and cinnamon. Once combined, add in the coconut oil and mix well.
  9. Spoon the crumble mix on top of the berry mix, spreading it out evenly. Return to the oven for another 10-15 minutes, until golden.
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