These blackcurrant almond bars are a traybake with attitude. Think shortbread base and a 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.
Weigh the first five ingredients and transfer to a large mixing bowl.
200 g wholemeal flour, 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
I like to use a larger baking tin and have a thinner slice. But if you prefer something thicker, use a 20 centimetre (8 inch) tin instead. You'll need to bake the base for an additional five minutes and the top for an extra five minutes or so too.Prefer the idea of raspberries? Use those instead.Top Tip - cold hands and a cold room help whilst preparing the crumble.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.