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Raspberry crumb squares
This traybake is easy to make and a lovely way to use raspberries that are in season or on offer. Kids love them. If you haven't got raspberries, use any sort of berry you like - blueberries, blackberries, etc.
Ingredients
Serves: 15
- 200g caster sugar
- 375g plain flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 pinch ground cinnamon
- 225g butter or margarine
- 1 egg
- 500g raspberries
- 100g caster sugar
- 3 teaspoons cornflour
Method
Prep:25min ›
Cook:45min ›
Ready in:1hr10min
- Preheat oven to 190 C / Gas 5. Grease a 20x30cm tin.
- Combine 200g of the sugar, flour, baking powder, salt, ground cinnamon, margarine and egg. Dough will be crumbly. Pat just half of the dough into the prepared tin.
- Combine the remaining 100g sugar, cornflour and berries. Place mixture over the base in the tin. Crumble the remaining dough over the tops of the berries.
- Bake at 190 C / Gas 5 for 45 minutes or until the top is slightly brown.
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Reviews & ratings
Average global rating:
(152)
Reviews in English (123)
I have made and frozen this ready for my Macmillan coffee morning. I had, of course, to do a quality testing and it was lovely and a good use of our raspberry and blackberry crop! I did follow the advice above and did not use egg, and it turned out fine. - 09 Sep 2013
I do like this recipe, I have made it twice, but much prefer it without the egg and using butter instead as this makes the mixture more crumbly instead of sticky. - 01 Aug 2012
I made this today using raspberries from the garden, left the egg out after reading other reviews and was so impressed how simple it was to make and how delicious it was....thanks for putting this recipe on ill be making it many times with different fruits 😃 - 03 Jul 2016