RASPBERRY NECTARINE CRUMBLE BARS, high fibre, frugal, frugal opt

Nectarines, raspberries & buttery oatmeal crust = delectable picnic treat... 

'They don't feel at all as if they would be good for you' 'Sweetness is just right.' ''Delicious! Can we have more?' 'Loved the fresh fruit.' Tasters 

Nectarine & Raspberries make these Crumble Bars a very special picnic treat.  

They are stuffed with health-giving fresh fruit, wholemeal flour, coconut and nuts.  They're egg-free and lower in sugar.  Fibre is high.  A lower-fat option is available (see Tips below).

It's a very simple recipe and part of it can be prepared in advance.

Trust me, it's worth getting out the mixing bowl to make these! 

(See frugal option in Tips)

Cost: £3.00 for basic

Makes: 16-20

Ingred: 

   650gm/23oz (give or take) nectarines (or peaches), chopped coarsely 
   1/4 cup water, incl 1 tbsp lemon juice & juice of small zested orange 
   
   3 tsp cinnamon
   1/4 tsp nutmeg (opt)
   1-2 tbsp brown sugar (opt but adds a caramel/toffee flavour)
   
   zest of small orange 

   1/2 tsp vanilla

   150gm/oz plain white flour
   100gm/oz wholemeal flour
   1 pinch salt
   1/2 tsp baking powder 
   1/2 tsp baking soda

   100gm/3.5oz light brown sugar 
     30gm/generous 1 oz dried unsweetened shredded coconut 

   3.8oz/110g butter, softened OR vegan fat 
          
Topping: generous handful raspberries (best but other berries will do) and chopped nuts: walnuts, hazelnuts or almonds 

Method:

1. Coarsely chop nectarines (say 12-14 pieces each), add with water/juice mix, spices and sugar to a wide frying pan over moderate heat 
2. Cook gently until fruit has begun to soften but still has 'give'; depending on the ripeness of the fruit, it could be 3-10 mins 
3. Take off heat; add vanilla, scrape into a container, including all the toffee-like juices. This step can be done a day in advance. 
4. When ready to bake, preheat oven to 350f/180c/170fan/gas4
5. Put a wide strip of greaseproof paper down an 8x8 inch (20cmx20cm) tin 
6. In a large bowl, blend dry ingred, breaking down any lumps in the sugar; stir in orange zest, distributing evenly
7. Add butter; rub together until butter is the size of peas
8. Spread 2/3 of the mix in the pan, levelling the top with the bottom of a measuring cup; press down quite hard to firm up the base
9. Add the fruit, spreading as you go; level with a spatula
10. Scatter over berries 
11. Mix chopped nuts into remainder of crumble; cover the fruit as evenly as you can, taking care with the edges. 
12. Bake 30 mins or until beautifully browned; half-way through, bring the back of the pan to the front for even browning
13. Place on a cooling rack; leave half an hour; using a very sharp knife, cut into fingers or squares 

Comments:

• 'That's so deliciously crumbly; they'd make an excellent lunchbox treat.  They don't feel at all as if they would be good for you yet still satisfy the desire for sugar.  I prefer the raspberry ones; they've more flavour.' Political Agent
• 'Good texture; the nutty ones have a good bite.  Sweetness is just right - not too sugary.'  Retired insurer
• 'Delicious! Can we have more?' 'Lovely!'  'Really good; I loved the fresh fruit.' Staff at a Veterans' Cafe

Tips:

• frugal option: replace fresh nectarines with drained tinned peaches
• for a 2-for-1 option, cover half the base with berries and the other half with nuts before covering with crumble 
• low-fat option: replace 20-30gm/0.75-1oz butter with plain thick yoghurt 
• common/ordinary wheat can be replaced with lower-gluten higher-protein spelt.   

More bars on NavBar:Recipes II/Baking... 

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.