Blackberry Crumble Bars

Weekends are for baking, and this little recipe is worth trying! I've said in the past how easy some of the recipes I have created can be, but this one seriously takes the cake - one bowl, all baked in the oven, left to cool then ready to be devoured. On top of the buttery shortbread like base is a generous layer of Mother Earth Blackberry Jam which acts as a deliciously sticky glue between the base and the crumble topping, with an added pop of tangy blackberry flavour. Then to make the crumble topping, all you need to do is, not to sound too obvious, is crumble some of the base mixture over the top of the jam and pop the whole thing into the oven. 

It really is that simple. Plus, if you aren't a fan of blackberry, you can make this slice with literally any jam flavour you like - check out some of the other Mother Earth Jam flavours here! I really want to give this a go with the plum flavour (om nommmmmm). See the recipe below!
Ingredients

  • ½ cup unsalted butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 1 tsp vanilla paste
  • 1 ½ cups plain flour
  • ½ tsp baking powder
  • 3 tbsp dessicated coconut
  • 185g Mother Earth Blackberry Jam
Method

  1. Preheat the oven to 175c fan bake. 
  2. In a bowl, cream together the butter and sugars until light and creamy. Add the egg & vanilla and then beat until combined. 
  3. In a seperate bowl, sift the flour and baking powder. Stir in the coconut. 
  4. Using a wooden spoon or your hands, incorporate the flour mixture into the butter mixture to form a dough (be careful not to overwork the dough). 
  5. In a greased baking dish, press two thirds of the dough into the base and flatten. Spread the Mother Earth blackberry jam evenly over the dough, then crumble the remaining dough over the top. 
  6. Bake in the oven for 25-30 minutes or until the base and topping is golden brown. Remove from the oven and leave to cool.  
  7. Sprinkle with some extra dessicated coconut and icing sugar if desired before servings.