Blackcurrant Almond Bars
These blackcurrant almond bars are a traybake with attitude. Think shortbread base and an almond streusel crumble topping with juicy blackcurrants in the middle. A great way to use up some of that surplus summer fruit, or use frozen so you can make them any time of the year.
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I first made these blackcurrant almond bars many years ago to take into work with me. The gardeners amongst my colleagues were clamouring for the recipe. Well I have finally got there. Never let it be said that I’m not “on it like a car bonnet”.
It’s actually even later than that as I fear I may have missed this year’s UK blackcurrant season. But that’s no big deal, I made these bars with last year’s frozen berries and they work just as well as with fresh blackcurrants.
What Are Crumble Bars?
Call them what you will, crumble bars, crumb bars, streusel bars, shortbread bars or even slices. They’re all very similar and popular too. I’ve chosen an even simpler name for these ones to avoid confusion: blackcurrant almond bars.
They’re simple bakes which use the same mixture for both the top and bottom. The bottom layer is pressed into a baking tin to give it a shortbread quality. The top layer is strewn loosely over the top, much like a traditional crumble pudding. It’s slightly crunchy and makes a good contrast to the other layers. The middle layer is usually some sort of fruit.
Blackcurrant Almond Bars
Buttery, sweet and tart at the same time, these blackcurrant almond bars are irresistible. They’re incredibly easy to make too. Hands on time is less than fifteen minutes. Serve them for afternoon tea or just scoop out of the tin whilst warm from the oven and pair with ice-cream or custard for pudding.
The recipe works just as well with frozen berries as with fresh ones. In fact, it’s a good one to use with frozen blackcurrants in the winter. It will not only remind you of those heady summer days, but help keep your immune system fighting fit with all those wonderful blackcurrant antioxidants and Vitamin C.
I’ve made the shortbread base and crumble topping with ground almonds as well as my normal wholemeal spelt flour. Flaked almonds on the top give additional interest and crunch. But I’ve also added a little almond extract to boost those sweet nutty notes. This bit is entirely optional though.
Some crumble bars contain egg, some don’t. These blackcurrant almond bars are egg-free. Unless you’re after some extra protein, you don’t really need it.
If you prefer the idea of raspberry almond bars, then just swap the blackcurrants for raspberries. They have a similar tartness and juiciness.
How Long will Blackcurrant Almond Bars Keep?
Because the fruit is really juicy, these bars won’t last that long. They’ll keep for three days in a sealed container at room temperature and for a couple of days later if you store them in the fridge. But ice cold blackcurrant almond bars don’t really do it for me.
Once stored, the crumble topping goes soft. The bars are still delicious, but if you want a crispy top you’ll need to put the bars under the grill for a few moments. You can also use an air fryer for this.
Blackcurrant Almond Bars: Step-by-Step
There’s not really much skill required to make these blackcurrant almond bars. This makes them particularly good for children and those new to baking. But it’s always good to have a few quick and easy bakes up one’s sleeve.
Step 1. Line Tin
I use a silicone baking pan* for this recipe. I love silicone as there’s no need to line the pan and thus waste paper. If you’re using a metal baking tin, however, you’ll need to line it with baking paper first so that the bars don’t get stuck to the bottom.
Top Tip
I like to use a larger baking tin and have a thinner slice. But if you prefer something thicker, use a twenty centimetre (eight inch) tin instead.
Step 2. Weigh Dry Ingredients
Weigh the flour, almonds, sugar and baking powder and transfer to a large mixing bowl, along with the salt. There’s no need to whisk everything together as your hands will do the work anyway.
Step 3. Rub in Butter
Cube the butter and add to the bowl. Rub the butter into the dry ingredients with the tips of your fingers until the butter has mostly disappeared and you have a crumbly and slightly sticky mixture.
If using the almond extract, sprinkle it over the crumbs about half way through the process. This will ensure it gets properly mixed in.
Top Tip
Cold hands and a cold room really help whilst preparing the crumble. If your hands or the ambient temperature is too warm, the butter is likely to melt rather than form a crumb.
Step 4. Form Bottom Layer
Spoon two thirds of the mixture into your baking pan then press it down to form a flat even layer. The back of a metal spoon is a good tool for the job.
Step 5. First Bake
Bake on the middle shelf of the oven for ten minutes. If using a smaller tin, you’ll need an extra five minutes in the oven.
Remove and allow to cool a little. Turn the oven temperature down.
Step 6. Add Blackcurrants
Distribute the blackcurrants evenly over the top of the base, then sprinkle the sugar over them. If using frozen, there’s no need to defrost first.
Step 7. Streusel Topping
Mix the flaked almonds into the remaining crumble mixture, then scatter over the top of the blackcurrants.
Step 8. Final Bake
Transfer the tin to the middle shelf of the oven. Bake for twenty five minutes or until the top is golden and the nuts just starting to colour up.
Remove from the oven and allow to cool completely. Cut into sixteen bars. If you try and cut the bars whilst they’re still warm, they’re likely to crumble.
Alternatively, scoop spoonfuls into bowls whilst still warm and serve as pudding with custard, cream or ice-cream.
Other Fresh Fruit Traybake Recipes You Might Like
- Blackberry & apple crumble bars
- Blueberry shortbread bars
- Nectarine pecan slice
- Peach & white chocolate cake
- Plum cheesecake traybake
- Raspberry rose & white chocolate traybake
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these blackcurrant almond crumble bars, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more blackcurrant recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
And if these aren’t enough for you, I have a dedicated post with all the blackcurrant recipes you will ever need.
Choclette x
Blackcurrant Almond Bars. PIN IT.
Blackcurrant Almond Bars – The Recipe
Blackcurrant Almond Bars
Ingredients
- 200 g wholemeal flour (whole wheat) (I used wholemeal spelt)
- 100 g ground almonds (I ground my own)
- 150 g golden caster sugar
- ½ tsp baking powder
- 1 pinch fine sea salt
- 180 g unsalted butter fridge cold
- 1 tsp almond extract (optional)
- 250 g blackcurrants fresh or frozen
- 1 tbsp golden caster sugar
- 25 g flaked almonds
Instructions
- Set the oven to 190℃ (170℃ fan, 375℉, Gas 5).
- Weigh the first five ingredients and transfer to a large mixing bowl.200 g wholemeal flour (whole wheat), 100 g ground almonds, 150 g golden caster sugar, ½ tsp baking powder, 1 pinch fine sea salt
- Cube the butter and add that. Rub the butter into the dry ingredients with the tips of your fingers until the butter has mostly disappeared and you have a crumbly and slightly sticky mixture.Sprinkle the almond extract, if using, over the crumbs about half way through the process, so that it gets evenly distributed.180 g unsalted butter, 1 tsp almond extract
- Press two thirds of the mixture into a 23 cm (9 inch) square silicone baking mould or lined tin until it’s flat and compacted. The back of a metal spoon is a good tool for the job.
- Bake on the middle shelf of the oven for ten minutes, then remove. Turn the temperature down to 180℃ (160℃ fan, 350℉, Gas 4).
- Distribute the blackcurrants evenly over the top, then sprinkle the sugar over them.250 g blackcurrants, 1 tbsp golden caster sugar
- Mix the flaked almonds with the remaining crumble mixture, then scatter over the top of the blackcurrants.25 g flaked almonds
- Bake on the middle shelf of the oven for 25 minutes or until the top is golden and the nuts just starting to colour.
- Allow to cool completely before slicing. Alternatively serve as a pudding whilst still warm with custard, cream or ice cream.
Notes
Nutrition Estimate
Sharing
I’m sharing this recipe for blackcurrant almond bars with The Copper Table for #CookBlogShare.
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Morning Choclette, these look so good and I could devour a few right now. Just a friendly reminder it is time for ISW and it would be great if you took part.
Ooh lovely. Thank you so much for the reminder Tandy. I’ll get my thinking cap on.
I’m always looking for ways to use currants, and this recipe does not disappoint! I may be eating these for breakfast.
Hahaha, there are worse things to eat for breakfast and blackcurrants should be actively encouraged.
love how delicious these bars turned out! so tasty!
Good to hear you enjoyed them Andrea. They’re a must for any blackcurrant fan.
I can never resist a streusel bar. These would be a hit in our house!
I agree with you Angie, streusel bars are hard to resist indeed.