Cranberry and apple crumble bars

Cranberry and apple crumble bars have a fruity filling sandwiched between two layers of oat crumble.

They are a variation on my popular recipe, date and oat slices, and I hope you enjoy these just as much.

You could make some extra crumble mix and use it to make a fruit crumble or a crumble topped fruit tart. Or you could make a tray of mincemeat slices to enjoy over the Christmas holiday period.

These fruit crumble slices can be served hot or cold, as a dessert with cream, custard or ice cream, or can be enjoyed with a cup of tea or coffee.

Ingredients for the crumble

• 200g flour - use plain also known as all purpose flour.

• 2 teaspoons baking powder - this helps to create a light crumble.

• 150g butter - use either salted or unsalted butter depending on your preference and what you have in your fridge. Keep your butter in the fridge until you are ready to use is so that it stays chilled.

• 120g oats - rolled oats (porridge oats) are perfect for this recipe.

• 120g sugar - granulated sugar is better than caster sugar for the crumble.

Ingredients for the filling

• 3 apples - such as Gala, Golden Delicious or Pink Lady

• 75g dried cranberries - use dried cranberries. Fresh cranberries which contain too much water for this recipe.

• Orange zest - use the zest of 1 orange

• 15g sugar - use either caster sugar or granulated sugar for the fruit.

• Water - use a small amount of water to prepare the fruit filling.

Before starting this recipe

Preheat the oven to 190^oC, 375^oF, gas mark 5.

Line a 20cm by 30cm (8" by 12") tin (or equivalent size) with non-stick baking paper or parchment.

Prepare the crumble

Sift the flour into a large bowl and add the baking powder and butter. Rub in the butter until the mixture resembles breadcrumbs. This stage can be done in a food processor if you prefer.

Stir in the oats and sugar and mix. Place in the fridge until you are ready to assemble the cranberry and apple crumble bars.

Prepare the fruit filling

Peel and core the apples, chop into small pieces and place in a medium sized saucepan.

Zest the orange and add to the pan with the apples.

Add the dried cranberries, sugar and sufficient water to almost cover the fruit.

Simmer gently until the apples have softened (about 10 minutes), stirring from time to time. Add a little more water if necessary. By the time the fruit is cooked there should be no excess water in the pan.

Assemble

Spread half the crumble mixture over the base of the lined tin. Press into place and compact with the back of a spoon.

Spread the cranberry and apple filling evenly over the crumble base making sure there is an even distribution of apples and cranberries.

Spoon the remaining half of the crumble mixture evenly over the top of the fruit filling, making sure that the fruit is all covered and none is protruding through the crumble.

Bake

Bake in the centre of the oven at 190^oC, 375^oF, gas mark 5 until slightly golden on top (around 25 to 30 minutes).

Place on a wire rack and leave to cool in the tin.

Cut into squares or rectangles when cool.

Tips

1. Ideally use eating apples if you want to have whole pieces of apple in the fruit slices. Cooking apples such as Bramleys can be used but as Bramleys tend to loose their shape when cooked the slices may become softer and need to be served on a plate.
2. Make sure the first layer of crumble is well compacted so that it forms a firm base for the fruit filling.
3. Other dried fruits such as currants or sultanas can be used in place of cranberries.
4. Don't attempt to remove the crumble from the tin until it has cooled completely. If you try to take it out while it is still warm it is likely to break.

Other crumble recipes