Strawberry & Blackberry Crumble Bars

 Strawberry & Blackberry Crumble Bars

Take dessert with you wherever you decide to picnic this summer! This recipe takes a crisp and chewy shortbread base, covers it with sweet yet slightly tart fruit then tops the whole lot off with crunchy crumble.

For the fruit layer:

200g chopped strawberries and blackberries
50g caster sugar
zest of 1 lemon
juice of 1/2 lemon
1 and 1/2 tsp cornflour

For the base and crumble:
125g cold unsalted butter
150g plain flour
100g golden caster sugar
pinch of salt
1/2 tsp baking powder
50g (1/2 cup) oats (for the crumble)

Preheat the oven to 190 degrees C (170 degrees C fan). Line a 20 x 20cm (8 x 8 inch) baking tin with greaseproof paper, set aside.

Add the fruit, sugar, lemon zest, juice and cornflour into a small bowl and stir until combined and the fruit is evenly coated. Set aside.

Add all of the base ingredients, apart from the oats, in to a large bowl. Using a fork, incorporate the butter in to the dry ingredients - you can use your hands if that is easier. When the mixture resembles breadcrumbs remove 1/2 cup of the mixture and place in to a separate bowl.

Use your hands to bring together the original mixture, until it starts to hold together in clumps. Tip this in to the prepared baking tin and press into an even layer with your fingers.

Add the oats to the retained base mixture and rub in to the mixture with your fingers. Squeeze some of the mixture together in your hands so you have some larger pieces of crumble topping, then set aside.

Spread the fruit mixture in an even layer over the base then sprinkle over the crumble topping. Bake for 30 - 40 minutes until the crumble is golden brown.

Remove from the oven and allow to cool completely in the tin before removing and slices in to nine squares.