Apple + Raspberry bars

I didn’t really know what to call this bake… I would describe the bars as an apple and raspberry flapjack-shortbread-crumble hybrid! The bars consist of a shortbread(ish) biscuit base, a layer of raspberry jam, soft apples stewed in butter and a streusel crumb topping!

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I chose a raspberry and apple filling for two reasons – the flavours work so well together as the sweet raspberries counter the sharp apple, and because apples are currently in season and our orchard is in full swing (+ I’m bored of apple pie)! It’s best to use a tart apple for the filling, as there is a lot of sweetness in this bake, from the biscuit base and the raspberry jam.

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These bars are a perfect on the go snack and I have yet to find someone who doesn’t like them! Enjoy ❤

This is a Sofia bakes original recipe! 🙂

Ingredients:

Crust:

  • 240g plain flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 85g butter
  • 1 egg, free range
  • 150g light brown sugar

Filling:

  • 3 large apples
  • 3 tbsp. raspberry jam
  • 40g butter
  • 100g caster sugar
  • 2 tbsp. lemon juice
  • 2 tbsp. plain flour

Crumb top:

  • 45g plain flour
  • pinch of baking soda
  • 40g oats
  • 55g light brown sugar
  • 55g butter, softened

Method:

  1. Start by making your filling. Peel and core your apples and chop into thin slices. Melt your butter in a pan over medium heat. Once melted, add the prepared apples and leave until soft – roughly 6-8mins.
  2. Add the sugar, lemon juice and plain flour, and  leave to cook on the hob for a few more minutes, until the filling starts to bubble an all the flour has been incorporated.
  3. Take off the hob and leave to cool!
  4. Line a brownie tin, roughly 13x9inch or 9×9 inch with foil, and grease with butter. Pre heat your oven to 180 degrees C.
  5. Next make your crust – cream together your butter and sugar until fluffy. Beat in the egg until incorporated, and then add the flour and mix well.
  6. Once you have your dough, press it into your lined tin with your knuckles, until you form an even layer.
  7. Spread your raspberry evenly jam over your crust. Next place your apple filling on top, and spread evenly.
  8. Finally, make your crumb topping – place the flour, baking soda, oats and sugar in a mixing bowl. Whisk and combine the ingredients until the mic is uniform. Make sure you break up any large lumps of brown sugar.
  9. Add your butter to the bowl and mix through with your fingertips to form a crumb.
  10. Spread the crumb evenly on the top of the apple filling, and place you tin in the oven.
  11. Leave to bake for 30-35 mins, until golden brown.
  12. Leave to cool completely before removing the bars from the tin.
  13. Slice and serve 🙂

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Sofia xxx

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