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How to make Apple and blackberry bars with hazelnut crumble

Yield = 12
Prep time: 0:35
Cook time: 1:10
Total time: 1:45

Ingredients

  • 150g chilled unsalted butter, chopped
  • 2 cups (300g) plain flour, sifted
  • 3/4 cup (165g) caster sugar
  • 1 egg, lightly whisked
  • 1 teaspoon vanilla extract
  • 2 Granny Smith apples, peeled, chopped
  • 250g fresh blackberries or frozen blackberries, thawed
  • Juice of 1 lime

Hazelnut crumble

  • 1/2 cup (75g) plain flour
  • 100g chilled unsalted butter, chopped
  • 1/3 firmly packed cup (80g) brown sugar, plus extra 2 tablespoons to sprinkle
  • 1/2 cup (45g) rolled oats
  • 1 cup (125g) roasted hazelnuts, chopped
  • 1/2 teaspoon ground ginger

Method

  • Step 1 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 whiz to combine. Shape into a ball, then enclose in plastic wrap and chill for 20 minutes.
  • Step 2 Meanwhile, place apple, blackberries, 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.
  • Step 3 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.
  • Step 4 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.
  • Step 5 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 tablespoons brown sugar.
  • Step 6 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.