I think it’s safe to say Winter has officially arrived!! I’m beginning to forget what sun looks like. Don’t get me wrong I love winter, dark DVD nights with a blanket in front of the fire are some of my favorite. Especially when the wind is howling outside, and your warm and cosy indoors. But there is one problem with the current weather outside, it’s not winter yet!! It’s still Autumn. When did we skip the lovely autumn coloured trees, and cold sunshiny days? If they did happen I must have blinked and missed them. So I am rebelling! I am not simply accepting that autumn didn’t happen and until December 1st kicks in (where I promise I will turn into full on Winter and Christmas mode) I am holding on to autumn for all it’s worth.
And what is the most autumn dessert you can think of? Crumble! When I was younger I knew autumn had arrived because my gran would start making apple crumble every Sunday (Delicious, crunchy, sweet and fruity crumble!). Autumn fruits make the best crumbles. So todays adventure starts with crumble, or crumble bars. Mixed berry crumble bars to be precise!
These bars are fruity, crumbly and simply delicious. The final product is really simple and not at all fussy (I think rustic may be the word I’m looking for). The jam is sweet and delicious but still has a slight kick that you get from berries, and they are topped with a lovely coconuty topping and a crunchy biscuit base. This jam filling would also be delicious by itself if your looking for a refined sugar-free jam recipe.
I really don’t think photos can do these bars justice (again I think this has to do with how rustic they are), but they are definitely worth the time and effort that goes into making them.
These are quite simply autumn on a plate! So I urge you to enjoy what is left of this autumn month and hopefully we’ll see at least a few days of some autumn sunshine before November ends. Happy Autumn and Happy Baking!
Mixed Berry Crumble Bars
Serves: 2 Cooking Time: 3½ Hours Difficulty: Easy
- 2 Cups of Almond Flour
- 2 Tbsp Coconut Oil
- 1 Tsp Vanilla Extract
- 1 Tbsp Water
Mixed Berry Filling
- ½ Cup of Honey
- 300g of Frozen Mixed Berries (Raspberries, Strawberries and Blueberries were used in this batch)
- 1 Tsp of Vanilla Extract
- ½ Tsp of Lemon Juice
Nutty Crumble Topping
- 1 Cup Mixed Nuts (Pecans, Walnuts and Hazelnuts were used in this batch)
- ½ Unsweetened Shredded Coconut
- 2 Tbsp of Honey
- ½ Tsp of Vanilla Extract
To make the jam –
- Start by making the Berry jam filling (The earlier you make this the better, even if it’s the night before). Bring the honey to a boil over a medium heat before reducing to a simmer for 5 minutes.
- Add the frozen fruit and vanilla extract and bring the mixture to a simmer once again. Allow to simmer for 7 minutes before adding the lemon juice (The lemon juice is to add pectin to the jam to help it set).
- Allow the mixture to simmer for a further 7 minutes (Do not boil it for longer than 15 minutes as the pectin in the fruit starts to break down).
- Place the mixture in fridge to set.
To make the crust –
- Pre-heat the oven to 180°C and line a 8”x8” baking tray.
- Place all the crust ingredients in a food processor and combine them to form a dough. Press the dough into the prepared baking tray (Don’t worry about cleaning out the food processor).
- Bake for 12 minutes until the crust is golden, remove from the oven and allow to cool for at least 20 minutes.
To make the Nutty crumble (and assemble) –
- Place all the crumble ingredients in a food processor and pulse (Do not over pulse as you still want it have a crumbly texture).
- Spread the jam filling over the crust and top with the crumble topping. Place the bars back in the oven for 15 minutes or until the top is golden.
- Allow to cool completely before cutting into bars. (Store in the fridge in a sealed container)