3-berry crumble bars
A sweet yet fruity after-meal treat, or have it whenever you want.
Tools
Ingredients
Serving
300 g
unbleached flour
130 g
sugar
1/2 tsp
sea salt
225 + 15 g
cold butter
45 g
rolled oats
55 g
sivered almonds
45 g
brown sugar
65 g
fresh/frozen raspberries
55 g
fresh/frozen blueberries
50 g
fresh/frozen strawberries
120 ml
raspberriy jam
15 ml
lemon juice
Step by step
Preheat oven to 190°C. Line a 23 cm x 33 cm pan with parchment paper.
Attach multi purpose blade to the Food Processor and measure flour, sugar, salt into work bowl. Pulse 2-3 times to combine. Add 225 g butter to flour mixture and pulse 5-6 times until mixture resembles coarse sand. Remove 55 g of the mixture and set aside.
While crust is baking, place reserved 15 g of butter flour mixture back into work bowl. Add the rolled oats, almonds, brown sugar and pulse 2 to 3 times. Add remaining 2 tablespoons cold butter and pulse 2 to 3 times until crumble is pea sized. Transfer to bowl and keep in refrigerator until ready to use.
Place berries with raspberry jam and lemon juice in work bowl. Pulse 3 to 4 times to lightly mash Spread the berry mixture evenly over the warm crust. Pinch some of the topping together to make larger chunks and sprinkle over the berry layer. Return to oven and bake 20 to 25 minutes until bubbly and golden brown.
Cool completely before cutting into squares.