Blackberry and apple hedgerow crumble bars

Part biscuit, part tart and part crumble, these hedgerow bars will be a firm favourite every autumn

Ingredients

Instructions

1. Preheat the oven to 160°C/gas 4. Grease and line a loose-based 20 cm square baking tin.
2. Stir the sugar into the melted butter and then add the flour and cinnamon. Fold until well combined. Reserve a third of the mixture and set aside in the fridge, then press the remaining mixture into the bottom of the prepared tin. Bake in the oven for
   12-15 minutes or until golden and just set, then set aside to cool.
3. In a bowl, combine all of the filling ingredients. Spoon over the baked base. Take the chilled dough out of the fridge and mix the hazelnuts through it, then scatter this over the fruit mixture in the tin. Return to the oven to bake for another
   40 minutes, or until the fruit has softened and the crumble is golden. Cool completely and then let chill for
   10 minutes before cutting into bars.

Nutrition