Raspberry & Oat Crumble Bars



200g caster sugar
375g plain flour
1 teaspoon baking powder
pinch salt
1 tsp ground cinnamon
225g cold butter [cubed]
1 egg [cold]
100g rolled oats
500g raspberries*
100g caster sugar
3 teaspoons cornflour



1 - Preheat the oven 190 C degrees [ 170 C in a fan oven] 

2 - For the pastry base: combine the sugar, flour, baking powder, cinnamon and salt in a food processor. Pulse in the butted and the egg until it begins to come together. The mix should be crumbly.

3 - Split the dough in half, and press this into your prepared tin.

4 - For the filling, mix together the fruit, cornflour and sugar and spread over the pastry base.

5 - Add the oats to the remaining pastry dough crumbs and mix in by hand. Cover the fruit in this.

6 - Bake for 40 - 45 minutes until golden brown. Allow to cool and slice. 

Top Tip: * This recipe transfers well for many seasonal fruits, including; blueberries, blackberries, black & red currants, rhubarb, strawberries or logan & tay berries.

If you choose rhubarb, partially bake the rhubarb for 10 minutes beforehand slightly to soften it. Red currants may require some additional sugar to cut through their tartness.