It’s now officially autumn – or fall – here in Australia.
I’m a little shattered, because I’ve absolutely loved the gorgeous warm weather we’ve had over the past four or five months.
I’ve enjoyed the long days, the warm evenings, the sun, the beach, and all the cocktails and ciders that have been consumed poolside and in outdoor bars.
I’ve also loved the light, summery diet I’ve been eating and the abundance of beautiful fruit we have had available.
Luckily for us, even though it is fall, the warm days are still here, and so is the summer fruit.
So today we have raspberry walnut crumble bars.
I loved these. I’m a huge shortbread fan, and the base and crumble in these is essentially a beautifully buttery, crumbly, walnut shortbread.
The raspberries are a lovely, tart contrast to the sweet pastry. And bonus – the recipe calls for frozen raspberries, so you can make these even if it’s cold in your part of the world.
- 150g unsalted butter, softened (5.5 oz)
- ⅔ cup icing (powdered) sugar (110g)
- 1¾ cup plain flour (260g)
- ½ cup ground walnuts (60g)
- ½ tsp ground cinnamon
- ½ tsp salt
- 300g frozen raspberries (11 oz)
- Preheat the oven to 180 C (350 F) and grease and line a 9 x 13 inch pan with baking paper.
- Using an electric mixer, beat the butter and icing sugar until light and fluffy.
- Add the flour, walnuts, cinnamon and salt and beat on a low speed until a crumble dough just forms.
- Reserve 1 cup of the crumble mixture for the topping.
- Press the remaining dough into the base and 1cm up the sides of the prepared pan.
- Top with the raspberries and sprinkle with the reserved crumble.
- Bake for 40 minutes, until golden. Allow to cool completely before cutting.
- Makes 20 bars.
- Happy baking!