Crumbly topping with a berry filling and a biscuity base. It’s berry delicious!

It’s been a minute. I haven’t stopped baking. I’ve just been busy and have not had a productive minute to spare writing for you guys. But I’m back bitches and ready to slay.

Recently, when I have gone to the supermarket I have noticed that berries are on special. Frugal not cheap! I love berries but usually these guys are on special because of excess stock and because they are overripe. Overripe berries are ideal for all things jammy. So people we’re making jam.

Crumble bars give a wonderful combination of crumble and pie vibes. It’s not too late in the season to get into berries. These bars work as a snack for Summer and Winter/Australian Winter - do we even seriously have one? I am seeing a lot of pumpkin and apple inspired goodness on the food blogs these days. It makes me dream of a real Winter in the northern hemisphere. One day I will get it when I can finally attend NY marathon.

Today we are going to once again delve into gluten-free friendly baking. We are using my gluten free-flour blend again so get ready. PREPARE YOUR BODIES, PEOPLE!

The Berry jam

300 g dried blueberries (I use unsweetened, organic from Source Bulk Foods)
150g - 200 g fresh strawberries/berries cut into halves
3 Tbs rapidura or coconut sugar
1 Tbs lemon juice
2 tsp lemon rind
1 Tbs chia seeds
1 tsp vanilla
pinch of salt

To make the jam

Place ingredients in a saucepan and heat until boiling.
Simmer and reduce until thickened.
Remove from the heat and set aside to cool until needed.
Any leftover jam can be kept in an airtight container in the fridge and consumed like normal jam!

The Crumble and the base

150 g oats
150 g raw caster sugar
150 g light brown sugar
163 g brown rice flour*
128 g sorghum flour*
40 g tapioca starch*
35 g corn flour*
3/4 tsp salt
3/4 tsp allspice
1 tsp vanilla
1 egg
200 g butter, melted

To make the Base and crumble

Place all dry ingredients into a bowl and whisk until well-combined
Add in melted butter and vanilla and stir to combine
Add in egg and mix until a dough is formed.

The Bars

Makes 16 to 20 bars (depending how you cut it) or makes 1 8x8 square pan of slice

1 x crumble and base dough (recipe above)
1 x berry jam (recipe above)*

To make the bars

Preheat the oven to 170’C (for fan forced) (180’C conventional). Prepare a tin by greasing with butter/oil and placing baking paper in.
Place two thirds of the crumble mix into the prepared tray and press the mixture into an even layer.
Spoon cooled/room temperature berry mix over the base to evenly cover.
Crumble remaining crumble mix over the berry filling and place into the oven.
Bake for 25 - 30 minutes until golden top.

Notes:

*You can use normal flour

*You can toast walnuts or almonds then grind and use this in the crumble mix

*You can use marmalade or jam as the filling instead of making it yourself

*You can serve this warm with ice cream as a treat

final thoughts…

I’m watching Nine Perfect Strangers and I’m not hating it. What y’all think about this one? It’s a bit culty, love that.

I’ve had my second dose of the vaccine today, so I’m vaccinated. This is great.

I am back on the race train. In truth I never got off. Please send me your energy once again. October 10 is my race date. I want to fly in my vapour fly.

Amelia xx

Crumble Berry Bars (GF)