My crumbles are by far the most popular thing I make but I know there are some (albeit crazy) people who aren’t big fans of chocolate and caramel and who like something a little less rich and indulgent.
I’ve been trying to make a recipe that caters for this demographic and thought I’d try tinkering with my coconut and raspberry squares recipe. While those have a naughty, sticky topping, I decided that the crumble topping would make them lighter with the additional pleasure of a different texture.
These should work with most jams or preserves, so if you’d rather strawberry or blackcurrant, then give it a try, but I think coconut and raspberry go so well together that these are definitely my favourites!
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Ingredients
- 8 ounces / 230g plain flour
- 3¾ ounces / 210g porridge oats
- 9 ounces / 260g light brown soft sugar
- 3½ ounces / 100g desiccated coconut
- 1 teaspoon of bicarbonate of soda
- ¼ teaspoon of salt
- 8¼ ounces / 245g unsalted butter
- 14 ounces / 400g raspberry conserve
Pre heat the oven to 350°F / 180°C (320°F / 160°C fan). Line a 13 × 9½ inch / 33 x 24cm baking tray with greaseproof paper.
Mix the flour, oats, sugar, coconut, bicarbonate of soda and salt in a bowl.
Melt the butter in a small saucepan before pouring into the dry ingredients and combine well until you have a crumbly dough mixture.
Put a layer of ⅗ of the dough mixture into the lined baking tray and press it down so it is packed tightly in the bottom of the tin.
Spread the raspberry conserve evenly over the top of this.
Sprinkle the remaining dough mixture over the top of the conserve by crumbling it in your hand so that it forms an even topping. Press down gently with the palm of your hand or a spatula, just to push the topping into the jam slightly.
Cook in the oven for 30 minutes before removing to cool completely.
Once cool, cut into small bars.
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TRY COCONUT CARAMEL CRUMBLE BAR
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