Holy Baloney…it’s my phrase of the week, these are possibly my favourite crumble bars to date and one of the easiest. I’m on a bit of a “slicing into rectangles kick” as opposed to squares. I was just getting fed up photographing the same shape sweet treats, plus it’s easier to get rectangles looking more even for some strange reason… is it just me?!?
I’m in love with peaches, I say peaches and I mean nectarines, which are actually just a variety of peach, but straight up peaches will of course I do. I just prefer the non furry skin on a nectarine, much like my beloved golden kiwis.
I’m going to say these are the perfect grab and go breakfast, but to be honest one of these would not cut it for breakfast… however served on top of a mighty bowl of Greek yogurt with some extra raspberries and peaches, maybe a dollop of peanut or almond butter and I’d be super happy!
I created these for Linwoods, once again just showing the versatility of the humble flaxseed. They help hold that crumble together just beautifully, my fail safe addition to batters, bars, blondies and cookies. Admittedly I do add a mound of it to at least one of my meals every day; hello hormone balancer as it can help eliminate excess hormones from the body as well as acting as a prebiotic to help feed our good gut bacteria.
That was a little bit of movement away from delicious crumble bars… make them, you won’t regret it. Alternative blueberry version coming soon, in square form!
Peach and Raspberry Crumble BarsPrint Recipe
- *For the Raspberry Filling*
- 550g frozen raspberries
- 3 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 3 tbsp cornstarch or arrowroot starch + 3 tbsp water
- 1 large peach or nectarine thinly sliced
- *For the Base and Topping*
- 170g plain spelt flour or regular plain flour; use a gluten free plain flour if necessary
- 150g porridge oats
- 2 tbsp Linwoods milled flaxseed with almonds, brazil nuts, walnuts and co-enzyme Q10
- 120g soft brown sugar
- 120g butter or coconut oil melted
- 80g smooth hulled tahini*
Place raspberries, vanilla extract, and maple syrup or honey into a pot over a medium heat. Allow to thaw and boil, mash up as much of as little as you like and leave to simmer for 5 minutes.
Mix together starch and water and add to the pot; stir and simmer for a further 5 minutes. Set to one side.
Preheat your oven to 180C (350F).
Mix together flour, oats and flaxseed in a large bowl.
Mix together melted butter or coconut oil with sugar and tahini in another bowl or jug until smooth.
Add wet to dry and mix well so everything is nicely coated.
Place about ⅔ of the mixture into the bottom of a baking paper lined and lightly greased 9 * 13 inch tray.
Press down using your finger tips and spread evenly. Bake for 10 minutes.
Remove from the oven and spread the raspberry filling over the top. Lay the peach slices on top if using and then sprinkle over the remaining crumble mixture.
Return to the oven to bake for a further 15 - 20 minutes; until lightly golden!
Allow to cool in the fridge before slicing or if you don’t want to slice into bars you can dig right in and scoop out as much as you want into a bowl.
Delicious topped with vanilla ice cream or plain natural yogurt.