The weather has been utterly glorious, and I’ve been making the most of it by…doing nothing. Not a thing.
I did drag myself away from my box set of Sex and the City (can’t believe the first season is 17 years old!) to throw together some ingredients to make these raspberry crumble bars. They were a perfect excuse for finishing up the brown sugar, and leftovers of some scrumptious raspberry jam.
Raspberry crumble bars have eluded me for some time. They always turned out too crumbly, too sweet, too oaty. Apart from one success story around three years ago, I never seemed to get it quite right since.
So I had another stab at the elusive, roughly following that tried-and-tested shortbread formula, and some inspiration from my Peanut Butter and Jam Bars (minus any nuts of course).
These were delicious, warm and cold. A real keeper of a recipe. I think it works well for multiple seasons – perfectly portable for summer picnics, a warmed slice with a dash of cream for pudding, or perhaps even a Christmas version with mincemeat and a little winter spice thrown in for good measure. Totally the wrong time to be thinking about such things, but I’ve never managed to stick to this whole seasonality thing much. That person in the jumper, holding a raincoat, when it’s sunny and a glorious 30˚C outside? Yep, that’s me.
Raspberry Crumble Bars
Makes 16 bars
- 200g butter
- 1/2 tsp salt
- 160g brown sugar
- 100g rolled oats
- 300g plain flour
- 1/3 jar of good quality raspberry jam
Preheat the oven to 170˚C. Line a rectangular baking tin with baking paper.
Put the butter into a bowl, followed by the salt and brown sugar. Mix together, then add the oats and flour. Stir together to form quite a crumbly mixture that sticks together easily to form a dough.
Scoop out around 2/3 of the crumbly mixture, and press it firmly into the lined tin.
Then spread a layer of jam over the base, leaving a gap of around 0.5cm around the edges as the jam will spread as it bakes. Sprinkle over the remaining crumbly mixture, and bake the bars in the oven for around 30 minutes until golden-brown on top. Slice into squares, and leave to cool down completely.