Summer berry crumble bars

Serving size: 12

For the crumble base and topping:
200g sugar
1 teaspoon baking powder
250g plain flour
100g ground almonds
1/4 teaspoon salt
Finely grated zest of 1 lemon
225g cold unsalted butter cut into cubes
1 large egg
1/2 teaspoon pure vanilla extract

For the berry filling:
200g fresh berries, chopped (I used strawberries, blueberries and raspberries)
50g golden caster sugar
4 tsp corn flour (or regular flour if you can’t find any)
Juice of 1 small lemon

Featured in:
June 2020

Preheat oven to 190°C. Line a 9in x 13in Swiss roll pan with foil or parchment, and butter or spray with non-stick spray.

Start with the base and crumble. Using a hand mixer or stand mixer fitted with the paddle attachment, combine granulated sugar, baking powder, flour, ground almonds and salt. Add lemon zest, butter, egg, and vanilla. Beat on low speed until the butter is evenly distributed in small pieces and the mixture is crumbly.

Dump a little more than half of the mixture into the bottom of the prepared pan. Use your hand or the bottom of a cup to evenly press the dough into the pan.

For the filling, gently stir together all ingredients until well incorporated. Spread the filling over the base, then crumble the remaining crumble dough over the top of the berries.

Bake for approximately 40 minutes, until the top is light golden brown. Transfer to a rack to cool, before cutting into squares. I have also refrigerated these, after cooling to room temp.

Eat and of course, enjoy!

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