Raspberry almond crumble bars

0
1998
Raspberry almond crumble bars Easy Food

Makes 12


For the batter:
200g plain flour
50g sugar
50g light brown sugar
2 tsp baking powder
½ tsp salt
30g butter, melted
1 tbsp vegetable oil
1 egg
1 tbsp vanilla extract
180ml milk
180g raspberry jam
60g fresh raspberries, divided


For the topping:
380g plain flour
200g light brown sugar
80g almonds, flaked
1 tbsp cinnamon
½ tsp salt
250g butter, melted


  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and butter a 23cm square baking tin. Stir together all the ingredients for the batter until just combined. Spread into the pan.
  2. Drop teaspoonfuls of the raspberry jam on top and swirl with a butter knife into the batter. Scatter half of the raspberries over the top.
  3. Stir the ingredients for the topping in the unwashed bowl until it forms moist crumbs.
  4. Scatter the topping over the batter and add the remaining raspberries.
  5. Bake for 35 minutes until the centre is firm to the touch. Slice into squares to serve.

Per serving: 558kcals, 24.6g fat (12.8g saturated), 78.3g carbs, 34.9g sugars, 7.8g protein, 2.8g fibre, 0.348g sodium