Ingredients (makes 12)
For the Base:
- 230g butter (or dairy free margarine)
- 100g caster sugar (or granulated)
- 1tsp vanilla essence/extract
- 250g plain flour (can use gluten free plain flour)
A Jar of raspberry jam (or any jam)
For the topping:
• 100g oats (regular or gluten free) • 140g soft brown sugar
• 80g plain flour (can use gluten free flour)
• 120g butter (or dairy free
margarine)
• fresh raspberries (or any fruit)
• Plus a little icing sugar and water to finish. for the middle layer.
Heather Brown is a member of the Guild of Food Writers and a home economist with a passion for Dorset’s brilliant foodie scene. Heather runs Dorset Foodie Feed, championing Dorset’s food and drink businesses, as well as working with food industry clients.
Raspberry Crumble Bars image: Heather Brown
Method
- Preheat the oven to gas 6 or fan 180º.
- Line a 9′′ x 13′′ baking tin (approx 1′′ deep) with baking parchment.
- For the base – Melt the butter and then stir in the rest of the base ingredients until well combined.
- Spread this sticky dough/paste on the bottom of the tin and bake in the oven for 15 minutes until the top is a little golden.
- Whilst the base is baking, melt the butter for the topping and then mix in the rest of the ingredients (except the jam and the fresh raspberries). This will make a fairly crumbly mixture.
- When the base is baked, carefully spread a good layer of raspberry jam across the base. The base will be soft (and hot!) so you’ll need to be gentle so as not to crush the base too much (Tip: if you sort of blob the jam onto the base and wait for a few seconds, the heat will melt the jam slightly and that will make it easier for you to spread).
- Sprinkle over the crumble topping to loosely cover the layer of jam. Add in a few fresh raspberries onto the crumble layer.
- Bake in the oven for 25-30 minutes until the top is golden brown. Leave to cool in the tin.
- Once cool, gently take out of the tin and cut into pieces (I usually cut the edges off, but you don’t need to).
- Make up a little water icing by mixing the icing sugar with a little water (you can add some extra vanilla here if you want to) and then drizzle across the top to finish.
“I have been so impressed with how the Hospitality industry has coped with the hugely busy summer – whilst they perhaps have a moment this month to catch their breath, many in the industry might be feeling the strain, physically and mentally. wThis is a great time of year to reach out to your favourite businesses and restaurants to say thank you; write them a great review, share their social media or book a table for a future date are all great ways of showing your support.
If you work in the hospitality industry and you feel like you need some mental health support, then The Burnt Chef Project offer a number of ways that you can receive some free help. Visit their website at www.theburntchefproject.com or you can access their free, 24/7 support service by texting BURNTCHEF to 85258.
This month’s recipe is made using fresh raspberries and raspberry jam, but these can be easily substituted for more seasonal fruit like blackberries and plums. You can also switch out the flour for gluten free flour or butter for vegan friendly butter, making this bake very versatile.”
Heather
