Raspberry Crumble Bars

Goodbye banana bread and hello raspberry crumble bars.

.For the shortbread:

• 150g flour

• 100g diced cold butter

• 50g caster sugar

• 1.5 tsp cold water

Add all ingredients except the water into a food processor and pulse until the mixture looks like bread crumbs. Add the water while the processor is running and stop as soon as the dough starts to come together. You may not need all the water.

Tip the dough into a ~24 x 15cm dish lined with baking paper and lightly press it down until you have an even layer.

Prick all over with a fork and bake at 170C for 15-20mins or until nice and golden brown.

For the raspberry jam filling:

• 640g fresh/frozen raspberries

• 2 peeled and grated apples (Granny Smith)

• ~650g white sugar (you can do a 1:1 weight ratio but I prefer them not as sweet)

• Juice of half a lemon

Add all the ingredients to a saucepan. Over a medium heat allow it to boil while stirring and scoop off the frothy layer that comes to the top. Heat to 105C while stirring then take off the heat and leave to cool slightly.

For the crumble:

• 50g sugar (I like light brown!)

• 50g cold cubed butter

• 100g flour

• ~1.5 tsp water

Rub the butter into the flour and sugar in a bowl and add a little cold water if it seems too dry.

Assembly:

Roll out a nice layer of marzipan - thickness is up to you but 3-4mm is good - and cut it to fit on top of the shortbread base. Lay it over the shortbread and spoon the jam on top. Generously sprinkle the crumble mixture over the top making sure there are no big gaps for the jam to bubble through.

Bake at 180C for 20-30mins or until the crumble topping looks lovely and golden brown.

Cut and dust with icing sugar before serving.