I love crumble and anything crumble related. These raspberry crumble bars are no exception. Their texture is somewhere between a cookie and a cake: soft but crumbly. Also, they’re fruity and not too sweet. You could add a sprinkle of demerara sugar to the topping for some extra sweetness, and I sometimes do, but they’re also delicious without it.
RASPBERRY CRUMBLE BARSCourse: DessertDifficulty: Easy
1 cup flour
1 cup rolled oats
½ cup light brown sugar, packed
1 teaspoon baking powder
2 cups frozen raspberries
2 tablespoons light brown sugar, packed
2 tablespoons corn starch
2 teaspoons vanilla extract
- Heat the oven to 200ºC. Line a small pan with parchment paper.
- To a food processor, add 1 cup of flour, 1 cup of oats, ½ cup of packed light brown sugar, 1 teaspoon of baking powder and 100g of cubed butter. Mix for about one minute, until you achieve fine crumbs.
- Add one egg and pulse it until combined. Set aside 1 cup of this mix for the crumble topping.
- Press the mix into the bottom of the pan. Bake for 10 minutes until lightly golden.
- Meanwhile, in a small bowl, mix 2 cups of raspberries, 2 tablespoons of light brown sugar, 2 tablespoons of corn starch and 2 teaspoons of vanilla extract.
- On top of the crumble base, spread the raspberry mix and sprinkle the remaining crumble mix.
- Bake for 25 minutes, or until golden.
- Allow it to cool a bit in the pan before cutting.
- If possible, use the plastic dough tool of the food processor for this recipe. If not, the blade is probably fine.
- If you don’t have a food processor, crumble the butter and the dry ingredients in a bowl, rubbing them with your hands, and then use a spatula to mix in egg.
- The butter should be cold.
- My pan is 21cm x 18.5cm.