Desserts/ Home/ Recipe

Fruit Oat Crumble Bars

Raspberry Oat Crumble Bars

Print Recipe
Serves: 8 squares Cooking Time: 50 minutes

Ingredients

  • 1 cup rolled oats
  • 1 cup All Purpose Flour
  • 1/2 t salt
  • 1/2 cup cold unsalted butter (113 grams)
  • 1/3rd cup of castor sugar
  • 1/4th cup brown sugar
  • 1/2 Tablespoon fresh/dried rosemary
  • 1 1/2 cup fresh/frozen raspberries
  • 1/2 Tablespoon lemon juice
  • 2 Tablespoons Chia seeds
  • 1 Tablespoon Cornstarch

Instructions

1

Adjust your baking rack, place it on the middle panel and preheat the oven to 180 C

2

In a bowl, start by mixing the dry ingredients: oats, flour, salt, castor sugar and brown sugar

3

Cut the cold butter into manageable cubes and add the cubed butter to this dry mixture

4

Coat the cubes of butter well with the dry mixture

5

Working quickly, press each cube and flatten it with your hands, continuously coating with the dry mixture to prevent the butter from melting

6

Mix and rub in the butter in the dry mixture till it resembles pea sized bits of butter

7

The mixture should come together when clumped but break apart and crumble at the same time

8

Line an 8 x 4” cake loaf tin with parchment paper, make sure the edges of the parchment are jutting out so it makes it easier to pull out the bars

9

Place 2/3rds of the mixture in the tin, (reserve 1/3rd for the topping), Press down the mixture evenly in the tin till it is tightly packed down

10

Bake this base for 20 minutes in a preheated oven

11

Store the rest of the mixture in the refrigerator while the base is baking

12

In a separate bowl mix the berries with the chia seeds, lemon juice and cornstarch

13

If using frozen berries, thaw them and bring them back to room temperature (get rid of the excess liquid)

14

Coat the berries super well with the cornstarch, if they break down while mixing it’s completely alright

15

After the base has baked for 20 minutes, top it up with the raspberry chia mixture

16

To the remaining crumble mixture, add chopped fresh/dried rosemary and spread the mixture evenly on the raspberry layer

17

Bake for another 30-40 minutes until the top is golden brown

18

Take the bars out of the oven, let them cool for 3—4 hours (you can refrigerate it once it cools down to room temperature)

19

Once cooled, cut into 8 equal squares and enjoy!

You Might Also Like

No Comments

Leave a Reply