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APPLE + BLUEBERRY BARS WITH HAZELNUT CRUMBLE

APPLE + BLUEBERRY BARS WITH HAZELNUT CRUMBLE

MAKES 12 SERVINGS

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These are great bars if you're feeling like baking a sweet treat, or a good idea for kids’ (or big kids’) weekday lunch boxes. They will keep in an airtight container in the fridge for up to 3 days.


INGREDIENTS

150g chilled unsalted butter, chopped

2 cups (300g) plain flour, sifted

3/4 cup (165g) caster sugar

1 egg, lightly whisked

1 tsp vanilla extract

2 Granny Smith apples, peeled, chopped

250g thawed Bunalun organic frozen blueberries

Juice of 1 lime

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FOR THE HAZELNUT CRUMBLE

1/2 cup (75g) plain flour

100g chilled unsalted butter, chopped

1/3 firmly packed cup (80g) brown sugar,

plus extra 2 tbs to sprinkle

1/2 cup (45G) Bunalun organic porridge oats

1 cup (125g) roasted hazelnuts, chopped

1/2 tsp ground ginger

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METHOD

Whiz the butter, flour and 1/2 cup (110g) caster sugar in a food processor until the mixture resembles fine breadcrumbs. Add the egg and vanilla, then blitz to combine. Shape into a ball, then enclose in plastic wrap and chill for 20 minutes.

Meanwhile, place the apple, blueberries, lime juice, remaining 1/4 cup (55g) caster sugar and 1/2 cup (125ml) water in a large pan. Bring to a boil, then reduce the heat to medium and simmer for 15-20 minutes until the apples are soft and most of the liquid has evaporated. Remove from heat, cool, then blend until smooth. Set aside.

Preheat oven to 180°C. Grease and line a 24cm x 30cm cake pan with baking paper. For the crumble, whiz flour and butter in a food processor until mixture resembles breadcrumbs. Add remaining ingredients and pulse to combine.

Remove the biscuit pastry from the fridge, then unwrap and flatten into a disc. Place between 2 pieces of baking paper and roll out into a 24cm x 30cm rectangle, then use to line the cake pan.

Prick the base all over with a fork, then bake for 20 minutes or until starting to brown. Cool for 5 minutes, then spread jam over base. Scatter over crumble, then sprinkle with remaining 2 tbs brown sugar.

Bake for a further 25-30 minutes or until golden. Allow to cool for 30 minutes or until firm, then cut into squares and serve. 

RECIPE BY KATIE QUINN

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products used

 
 
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