A sweet, fruity, crisp and chewy recipe for blackberry and apple crumble bars. An autumnal delight made with wholemeal flour and oats for a slightly healthier take on the classic crumble bar. They're super delicious and ever so easy to make.
In a large bowl, mix all of the ingredients together, except for the egg.
175 g wholemeal flour, 125 g rolled oats (porridge oats), ½ tsp ground cinnamon, 1 pinch sea salt, 100 g light brown sugar, 100 g unsalted butter, ½ tsp baking powder
Remove about a third of the mixture and set aside.
Add the egg to the remaining two thirds and stir until it's well combined.
1 medium egg
Press the mixture into a 20 cm square silicone mould or lined cake pan. Use the back of a spoon to make it as firm as possible.
Tip the filling onto the base and spread out as evenly as you can.
Scatter the crumble mixture you set aside earlier over the top.
Bake for 35 minutes, by which time the fruit should be cooked and the topping crisp and golden. If it doesn't look quite ready, give it another five minutes in the oven.
Place the pan on a wire rack and allow to cool completely, before cutting into twelve bars.
Filling
Chop the apples into roughly 1 cm chunks (slightly less than ½ an inch).
2 apples
Place them in a medium sized bowl and add the apple cider vinegar or lemon juice. Give a good stir, so the apples are coated. This will prevent browning.
1 tsp apple cider vinegar
Tip in the blackberries, followed by the sugar.
200 g blackberries, 50 g golden granulated sugar
Add the arrowroot and ground cloves and stir carefully so as not to break up the blackberries until everything is just about mixed.
1 tbsp arrowroot, ⅛ tsp ground cloves
Notes
Use frozen blackberries if you can't get hold of fresh ones.Add a few chopped hazelnuts to the topping for additional autumnal deliciousness.Will keep well for five days in the fridge if kept in a sealed container.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.