Raspberry and apple crumble bars

Apples are in season right now, which means we’ve got the pick of the orchard to enjoy. And while fresh, in-season apples are good enough to eat on their own, they’re also pretty darn good to cook with. One of our favourite apple recipes is the classic apple crumble. That sweet, tart and cinnamony treat that goes perfectly with hot custard.

This recipe puts a spin on the old favourite, adding raspberries to make a crumble bar that you can enjoy right away or save for your lucky kids’ lunch boxes. Since raspberries aren’t in season right now, you can use frozen instead of fresh. Just coat them lightly in flour before adding them in, to soak up the extra water. Or mix it up and choose another seasonal fruit, such as diced nectarines or peaches.

Raspberry and apple crumble bars

You’ll need:

2 Royal Gala apples, cored and diced into 2cm chunks
1¾ cups rolled oats
1 cup plain flour
½ tsp salt
1 tsp baking powder
1 tsp ground cinnamon
½ cup pure maple syrup
1 medium (½ cup) banana, mashed
½ cup butter (or vegan butter or coconut oil)
1 cup raspberries

Method:

1. Preheat oven to 180 degrees Celsius and grease and line a 15cm square baking tin.

2. In a large mixing bowl, sift in flour, baking powder and cinnamon and add oats and salt. Combine well.

3. In a small saucepan, slowly melt the butter (or coconut oil), then turn off heat and add maple syrup and mashed banana, whisking together. Pour this mixture into the dry mix bowl and mix until combined. 

4. Add cake batter to the lined baking tin (reserve about 1/3 cup of the mixture), using a spoon to gently form an even base. Top generously with diced apple and raspberries, finishing by crumbling the reserved 1/3 cup mixture on top. Bake for 32-37 minutes, or until cooked (check with skewer).

5. Allow bars to cool for 10 minutes before carefully removing to cool completely on a wire rack. Ensure bars are completely cooled before cutting into 9 squares and storing in an air-tight container. They will last 3-4 days in the pantry.

Recipe courtesy of Panaceas Pantry for Aussie Apples