These tart little jewels of nature are at their prime right now and sit beautifully amongst a sweet almond and cinnamon crumble.
For convenience and ‘storability’ I’ve made them into snack sized squares. Perfect with a cuppa, or gently warmed with a good dollop of creamy custard for a quick and easy pud.
This is such a simple recipe and could be used with any kind of seasonal berry.
Makes 21 bars
Ingredients for base & topping.
300g plain flour (all purpose)
200g granulated sugar
250g cold cubed butter
50g ground almonds
50g flaked almonds
1/2 tsp ground cinnamon
Redcurrant filling
500g redcurrants (destalked)
4 heaped tsp sugar
3 heaped tsp cornflour (cornstarch)
1 tsp cinnamon
Here’s how……
Pre heat oven to 200c
Add flour, oats and butter to a large bowl and rub in between fingers until it resembles breadcrumbs.
Add sugar, ground almonds and cinnamon and rub through again.
Take ½ the crumble mixture and press firmly into the base of a parchment lined baking tray.
In a separate bowl add redcurrants, sugar, cornflour and cinnamon and toss through until coated. Spread over firm crumble base.
Now scatter the remainder of the crumbly mixture over the redcurrants and toss flaked almonds and a fine sprinkle of ground cinnamon. The idea is to leave little pockets of redcurrants exposed to create little jammy areas.
Bake in a preheated oven at 180c for 1 hour. The topping should be lightly toasted.
Remove from the oven and allow to cool completely before cutting into snack sized bars.
#flapjack #baking #homemade #foodie #oatbars #crumble #seasonalfood #flapjacks #glutenfree #vegan #oats #cake #food #chocolate #coffee #breakfast #protein #foodporn #tasty #yummy #healthyfood #instafood #instabaker #flapjacked #dessert #supportsmallbusiness #cookseasonal #hughfearnleywhittingstall #foodphotography #lockdown #goldensyrup #bhfyp