Raspberry crumble Bakewell squares
https://www.coop.co.uk/recipes/raspberry-crumble-bakewell-squares
This easy traybake combines two popular desserts - fruit crumble and Bakewell tart - for a brilliant afternoon tea treat
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Feeds
9
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Ready in
1 hour
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 54g
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Ingredients
- 200g Co-op unsalted butter, softened, plus extra for greasing
- 200g Fairtrade caster sugar
- 3 large Co-op British free range eggs
- 100g ground almonds
- 175g Co-op self raising flour
- ½ tsp baking powder
- 1 tsp vanilla extract
- 150g Co-op British raspberries
- 100g raspberry jam
- FOR THE CRUMBLE:
- 60g Co-op plain flour
- 40g Fairtrade caster sugar
- 60g Co-op unsalted butter, diced
- 60g flaked almonds, roughly chopped
Method
- First, make the crumble. Put the flour and sugar in a bowl, then rub in the butter until the mixture looks like crumbs
- Stir in the almonds, then put in the fridge
- Preheat the oven to 180°C/fan 160°C/Gas 4
- Grease and line a 20cm square brownie tin
- Beat together the butter and sugar until pale and creamy
- Whisk in the eggs one at a time, beating well after each addition
- With the final egg, add half the ground almonds, a large spoonful of flour, the baking powder and vanilla extract
- Whisk until incorporated, then fold in the remaining ground almonds and flour
- Spoon the batter into the tin, then scatter the raspberries on top and gently press in. Dot over the jam, then scatter the crumble on top
- Bake for 1 hour, or until risen and golden, and a skewer inserted into the middle comes out clean
- Leave to cool for 30 mins in the tin before transferring to a wire rack to cool completely
- Cut into 9 squares to serve
