I am so pleased to be able to bring you my first guest post whilst I am off adapting to motherhood. The Littlest Bakehouse is written by Hannah and is one of my favourite blogs to catch up on. I can't wait to make these because they look absolutely amazing!
Hello, cake fans! I have the honour of being here today to help keep every sweet tooth satisfied while Sophie's away. It doesn't seem that long ago since I got the email containing the news that she was pregnant - but here we are after months of emailing and tweeting, and I couldn't be more excited for them.
But anyway, the crumble bars. We're well into crumble season, but I've always shied away from writing a recipe for mine - mostly because I've never made it according to instructions, with it being more a matter of testing the taste and feel of the mixtures. But a crumble bar with a base that's like the lovechild of shortbread and a flapjack? Magic.
Let's be honest - this recipe calls for an intimidating quantity of butter, but guilt is negated by the fact that the slab can easily be cut into 48 perfect bite-sized portions. A traditional apple 'n' spice filling is given a bit more zing by raspberries studded throughout, while classically oaty crumble topping provides just the right amount of crunch. I'm certain it can make even the gloomiest winter days just that little bit brighter.
Apple and Raspberry Crumble Bars
Adapted from Joy the Baker http://joythebaker.com/2012/11/creamy-pumpkin-pie-bars/
Makes 24 medium/large squares, or 48 smaller bars.
300g plain flour
50g caster sugar
200g light brown sugar
300g butter, room temperature, cut into small cubes
4 Golden Delicious apples
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 tbsp caster sugar
50g raspberries (frozen works fine)
- Preheat oven to 180C. In a large bowl, combine the flour, sugars and oats. Add the butter and rub into the mixture with your fingers, until pieces of butter are no bigger than a pea.
- Line a 12" x 9" baking tray (about 2" deep) with baking parchment and pack two thirds of the mixture into the bottom, pressing down with the back of a spoon to compact it. Transfer to the fridge.
- Core the apples and cut into small pieces (skin on or off depending on your preference) and put into a medium pan with the spices and sugar. Cook until just softening, and drain off any excess liquid.
- Spread evenly over the top of the refrigerated mixture, stud with the raspberries, and cover with the remaining crumble.
- Bake for 20-25 minutes, until golden brown. Allow to cool completely before slicing (6 by 4, or 6 by 8).