These delicious Cherry and Raspberry Crumble Breakfast Bars are ridiculously good. Fresh raspberries, cherries, a squeeze of lemon and a little jam, crammed between two layers of oaty crumble. These bars are easy to make and perfect as a breakfast, mid afternoon or evening treat.
I first made these last year and just realised I never put them on the site. I go through phases of making loads of sweet stuff. Making sweet stuff tends to go hand in hand with my stress levels. I can almost guarantee that as soon as I am even remotely stressed, I head to the kitchen to make something sweet. Nowadays, they are healthy alternatives. I find it so so relaxing. Bread making is the most relaxing thing ever but I rarely make bread nowadays.
Crumbly, fruity, sweet, soft and dreamy, these bars are a firm family favourite. I also love the way they look. So so pretty.
To make the base for these bars, you need a few simple ingredients like oats, gluten free flour (normal is fine too), butter, sugar and some spices like ginger and cinnamon.
The base is then baked before the filling is added. The remaining crumb is then er..crumbled over the top and then it is back into the oven to bake some more. Seriously these bars are delicious.
For the filling, I used fresh raspberries and raspberry jam. I also used fresh cherries and OMG..it was just the best combination of flavours.
Technically, you should allow the bars to cool before you cut them into bars..however someone (not naming any names) ate them not long after they were out of the oven with a fork..and someone thinks they tasted lush. Eww what is that word???!
Anyway, if you make these Cherry and Raspberry Crumble Breakfast Bars, do let me know. They are a great breakfast option..I ate a bar for a full week..lols. I also had some warmed with milk. YUM.
Cherry and Raspberry Crumble Breakfast Bars
Delcicious Raspberry and Cherry with a layer of warming spiced Crumble
- 180 grams Oats
- 145 grams Almond Flour
- 200 grams Sugar Caster, Granulated
- 1 tsp Baking Powder
- 1/2 tsp Cinnamon Powder
- 1/2 tsp Ginger Powder
- 1 tbsp Water
- 225 grams Butter
- 315 grams Raspberries
- 8 Cherries Stone removed and chopped
- 3 tbsp Sugar I use Caster or Granulated
- 2 tbsp Almond Flour or Corn Flour
- 2 tsp Vanilla Extract
- Zest 1 Lemon
- 160 grams Raspberry Jam I use Meridian
Preheat oven to 177 C or Gas Mark 4. Line a 9 x 13 inch baking pan with greaseproof paper.
In a food processor combine the oats, almond flour, sugar, baking powder, cinnamon, ginger and water. Pulse until oats are almost ground.
Press 1/3 of the dough into the bottom of the baking tray. Bake for 10 minutes until golden brown. Set aside.
In a medium bowl, combine the raspberries with the cherries, sugar, flour, Vanilla and Lemon Zest.
Spoon the jam over the crust and spread evenly. Add the raspberry mixture over the top. Sprinkle the remaining crumble on top. Return the tray to the oven and bake for 35 minutes or until golden brown.
Allow to cool and then cut into bars. These keep really well for a week in a sealed tub in the fridge.
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