Super Scrummy Raspberry Crumble Bars..
Here is another of my store cupboard recipes.. (plus raspberries..)
When it comes to sweet things, I naturally get drawn to chocolate or caramel flavours. However, these little bars are just everything I would want in a sweet treat! A buttery crumbly base with a tart yet sweet homemade raspberry jam, then topped with some toasted crumble mix. What's not to love! They are really quick to make and even quicker to eat! You can even change this recipe up very easily by adding nuts into the crumble, or changing the fruit in the jam, or even replacing some of the flour in the crumble with cocoa powder to make chocolate versions. The possibilities are endless! I really hope you enjoy making these, it is a great way to use your time in lockdown.
You will need a 7"x11" tin
For the crumble:
100g Plain Flour
80g Butter, cubed
75g Light Brown Sugar
1 tsp. Salt
For the jam:
350g Fresh or Frozen Raspberries
1. Preheat the oven to 170 degrees. Then line the tin with baking paper.
2. In a bowl, place all the ingredients for the crumble and using your fingers, rub the butter into the dry ingredients. Keep rubbing until the butter has completely mixed into the dry ingredients and it resembles a crumble like texture.
3. Pour 3/4 of this mixture into the prepared tin. Using the back of a spoon, press the mixture into the tin creating a smooth, level and compact base. Make sure it is pressed tightly. Leave the remaining mixture aside until ready.
4. Place in the oven for about 15 mins, until it is golden brown.
5. Now for the jam, place the raspberries in a medium pan. Heat until the raspberries start producing liquid and are bubbling.
6. In a bowl, whisk together the sugar and pectin. Add to the boiling raspberries. Now cook on a medium heat. You can tell when the jam is done by taking a small spoonful of the jam and placing it on a plate. If the jam starts to set quickly, it is done. If it is still liquid, cook for a bit longer. If you have a thermometer, it will be done at 105 degrees.
7. Pour the jam onto the cooked base, making sure it is spread evenly across the base with an even thickness. Leave to set outside.
8. Now with the remaining crumble. Place onto a tray lined with baking paper. Cook in the oven for about 10 minutes until golden brown.
9. Sprinkle this crumble onto the raspberry jam, ensuring it is fully covered.
10. Place it in the fridge for about an hour to set completely.
11. Remove from the fridge, take it out of the tin and cut evenly into 24 squares.