Raspberry Walnut Crumble Bars

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.

After all the chocolate cookies and intense, gooey brownies I’ve been baking and sharing with you, I thought I should probably make something light and fruity.

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.