Berry crumble bars

This berry crumble slice has an Anzac biscuity-style base that also serves as the topping, and a beautiful sweet berry filling.

Berry crumble bars. Credit: Freshly Picked with Simon Toohey

• makes

  20

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 350 g plain flour
• 175 g brown sugar
• ½ tsp salt
• 1 tsp cinnamon
• 300 g Nuttelex, melted

Berry filling

• 500 g frozen mixed berries
• Zest of 1 lemon
• 2 tbsp plain flour
• 1 tbsp caster sugar

Instructions

1. Put your berries into a colander, rinse them in hot water for about 30 seconds and then set them aside to drain for at least 30 minutes.
2. Pre-heat oven to 180°C. Grease a 18 cm x 28 cm x 3cm deep baking tray and line with baking paper. Set aside.
3. Place all of the ingredients for the crumble into a large mixing bowl and mix well to combine. I normally do this using my hands to ensure everything is incorporated perfectly together.
4. Pour ⅔ of the mixture into the lined baking tray and press down firmly, using the back of a spoon or the base of a glass to smooth it out evenly. Bake in oven for 10 minutes or until golden.
5. While your base is in the oven, prepare your filling by adding berries to a large mixing bowl with the remaining filling ingredients. Mix together.
6. Pour berry filling over the cooked base and then sprinkle remaining crumble mixture evenly over the top.
7. Bake slice for a further 20-25 minutes or until crumble is golden and berries are bubbling. Allow to cool completely before slicing into pieces.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.