I am loving the overlap of Spring with Winter. We get great sunny days and chilly evenings to snuggle up warmly. I think it’s my favourite time of the year.
Here’s a recipe that embraces the end of winter apples and the beginning of berry season, combining them in a perfect treat. So packed full of fruit, you could be forgiven for serving it for breakfast!
Crust:
- 330ml flour
- 60ml brown sugar
- 5ml salt
- 165g butter
- 125ml almond flour
Filling:
- 3 medium apples
- 180g blueberries
- 10ml cinnamon
- 30ml corn flour
- 100ml apple juice
- 3 cloves
Crust:
Preheat oven to 180°C and line a 20cm square cake tin with baking paper. Make sure enough is sticking out to allow you to pull the bars out of the tin once they have cooled.
In a food processor, combine all the crust ingredients and pulse until combined.
Press half of the mixture into the prepared tin, making sure it is even.
Bake for 15 minutes until just browning at the edges.
While it is baking, make the filling.
Filling:
Combine all the filling ingredients except the blueberries in a medium saucepan.
Cook for 5 minutes, until the liquid has cooked off and thickened.
Spoon filling over the cooked base and add blueberries.
Crumble the remaining mixture over the top.
Bake for 35 to 40 minutes until golden.
Allow to completely cool in the tin.
Chill in the fridge overnight and cut into bars.
Apple & Blueberry Bars
Crust:
- 330ml flour
- 60ml brown sugar
- 5ml salt
- 165g butter
- 125ml almond flour
Filling:
- 3 medium apples
- 180g blueberries
- 10ml cinnamon
- 30ml corn flour
- 100ml apple juice
- 3 cloves
Crust:
- Preheat oven to 180°C and line a 20cm square cake tin with baking paper. Make sure enough is sticking out to allow you to pull the bars out of the tin once they have cooled.
- In a food processor, combine all the crust ingredients and pulse until combined.
- Press half of the mixture into the prepared tin, making sure it is even.
- Bake for 15 minutes until just browning at the edges.
- While it is baking, make the filling.
Filling:
- Combine all the filling ingredients except the blueberries in a medium saucepan.
- Cook for 5 minutes, until the liquid has cooked off and thickened.
- Spoon filling over the cooked base and add blueberries.
- Crumble the remaining mixture over the top.
- Bake for 35 to 40 minutes until golden.
- Allow to completely cool in the tin.
- Chill in the fridge overnight and cut into bars.
