Here’s a fabulous recipe for using up the end of the summer raspberries, or just finishing off the jam to make a new batch come the autumn. Boo hoo, is summer really starting to draw to a close? 🙁
These bars are a crisp lemon shortbread base, topped with jam and raspberries (slightly squishy is just fine) and topped with a lemon and cinnamon scented crumble. This gives a perfect three layer texture of crisp, sticky and crumbly.
These rather delicious raspberry and lemon crumble (or streusel if you like) bars are inspired by some fruity crumble bars my lovely grandmother used to buy. My grandparents used to live in a ‘granny annexe’, so just next door, and often when my mother was at work I’d spend the day with them. They were lovely, kind grandparents and we’d have fun, but they were also the older generation at a time when older people seemed to prefer a calm orderly lifestyle. So the days would have some predictability with a cooked lunch folllowed by some ‘quiet time’ while my grandmother read her book and my grandfather would sleep in front of the snooker on television (how come snooker was always on I have no idea!). Then we’d walk the dog and return home for tea and a cake or biscuit. She often had these fruity crumble bars in the cupboard and I particularly liked them. So here’s a recreation of that memory, made in honour of some easy, happy times – probably nothing like the original but rather tasty and tempting nonetheless!
Lemon and Raspberry Crumble Bars
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
for the base:
100g margarine, melted
50g caster sugar
zest of 1 lemon
pinch of salt
125g plain flour
- Stir all the ingredients together and then press into a lined, square baking tin
- Bake at 180 degrees for 20 mins until golden
- Leave to cool
for the filling:
1/2 cup raspberry jan
handful of raspberries
- Spread over the cooked shortbread base and dot with halved raspberries
for the topping:
60g soft brown sugar
1/4 tsp cinnamon
zest of 1/2 a lemon
These look gorgeous Lucy
Thank you x
That is a nice recipe. Thanks for sharing it.
What size should the tray be? And how do you make the water icing?
Hi Natalie. I used a standard square tin. Maybe 9 inches. And the water icing is just add water drops at a Tim to icing sugar until it is runny and a good texture for drizzling
Thank you very much, can’t wait to try this. My dad’s gonna love this. Your recipes never disappoint.