Berry Crumble Traybake

This delicious berry crumble traybake will help you feel like Star Baker at home and is the perfect recipe for back-to-school or work. 

The recipe calls for gooseberries, but any other berry will work well, so feel free to substitute for preference. Simply taste the filling once cooled and adjust the sugar if necessary.

Serves: 18 bars   Prep time: 20 minutes   Cooking time: 40 minutes

You’ll need 

For the filling

• 400g red gooseberries, trimmed
• 200g sugar
• 1½ tbsp cornflour

For the crumble

• 300g self-raising flour
• 200g porridge oats
• 250g salted butter
• 175g muscovado sugar
• 100g pumpkin seeds
• 1tbsp honey, optional 

Method 

1. First make the filling. Put the gooseberries, sugar and cornflour in a saucepan on a medium heat and bring to a simmer. Cook, stirring occasionally 8-10 minutes until the sugar has dissolved and the juices become thick and jammy. Set aside.
2. Heat the oven to 190C/170C fan and line an oven dish approximately 18cm x 25cm with greaseproof paper.
3. In a bowl combine the flour, oats and butter in a bowl and rub together with your fingers. Gently break up the butter until the mixture looks like coarse crumbs.
4. Stir in the muscovado sugar and pumpkin seeds, again using your fingers to break up the lumps of sugar, then tip half of the mixture into the prepared oven dish and press down firmly with your hands.
5. Spread the berry mixture over the base then top with the rest of the crumble and press down again, as firmly as you can without squishing the fruit out. If using, drizzle the top with honey then bake for 35-40 minutes until golden.
6. Allow to cool in the dish then cut into 18 bars and keep in an airtight tin.

Recipe courtesy of BerryWorld

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Rachel - Silversurfers Assistant Editor

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