This simple crumble recipe makes the most of seasonal produce and is the perfect sweet and tart treat to take with you on a summer picnic or to enjoy as dessert at a summer BBQ. The bars also look pretty as a picture!
For the crumble mix
- 255g all purpose flour
- 45g white granulated sugar
- 1/4 Tsp baking powder
- 75g unsalted butter
- 1 small egg
- sprinkle of cinnamon
- sprinkle of salt
For the fruit topping
- 100g rhubarb
- 75g strawberries
- 1 Tbsp white granulated sugar
- 1 Tsp cornflour
- 1 Tsp lemon juice
- Start by greasing your tin with a little butter and lining with baking paper. (You want the paper to slightly overlap the edge of the tin so that the bars will be easier to lift out once baked.)
- Set your oven to 170°C.
- In a bowl, combine all of the dry ingredients for the crumble topping and mix well.
- Dice the butter and add it into the bowl.
- Rub it into the dry mix with your fingers until it resembles breadcrumbs.
- Add your egg and roughly mix in until it is incorporated into the dry, crumbly mix.
- Set aside roughly 1/4 of your crumble mix to save for topping the bars.
- Line your tin with the remaining 3/4 of your crumble mix and press it down tightly into an even layer.
- Now you can move onto the fruit topping.
- Finley chop your fruits into 1 cm chunks and add to the bowl (you can use the same bowl here to save washing up).
- Add in your sugar, cornflour and lemon juice and then give a good stir so the fruit is evenly coated.
- Take your fruit and pour on top of your crumble biscuit layer.
- Pour your remaining crumble over the layers of biscuit and fruit so that it is roughly covered (leaving a few gaps of exposed fruit leads to prettier bars!)
- Pop the tray into your heated oven for 40 minutes (Or until the crumble has turned golden brown and the fruit is starting to bubble.
- Remove from the oven and let it cool in the tray for a few mins.
- Once cooled, gently lift out the slab using that overlapping baking paper and transfer to a chopping board.
- Cut the slab into even slices & your bars are ready.
PS: If you can’t get your hands on Rhubarb or Strawberries, how about making a classic Apple Crumble Cake instead??
Recipe and images contributed by Josephine from Isolationeating Check out more of her delicious recipes here!
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