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Berry cheesecake crumble bars

Posted by Adeline Vining on

With this season's blackberries turning ripe right now, it's a great time to get making something delicious. We all love an apple and blackberry crumble, but If you fancy making something different then this is a great recipe to try.

You can cut it up into small portions, wrap it baking parchment, and hand some out to friends when you turn up at their house for socially distant barbecues.

So here it is, a delicious, gooey, crunchy, sweet and sharp oat crumble bar. Let me know how you get on with it.

Adeline x

 380g plain flour
200g dark brown sugar
tsp baking powder
large pinch of salt
225g unsalted butter
2 free range eggs
2 tsp vanilla
50g oats

blackberries
100g caster sugar
1tbsp cornflour

225g cream cheese
3tbsp caster sugar
1 egg yolk
1tsp vanilla

 

  • You'll need a 20cm x 30cm baking pan, grease the pan, dust it with flour, then line it with baking parchment. Preheat your oven to 180c.
  • Mix together the flour, dark brown sugar, baking powder and salt.
  • Cut the butter into cubes, then mix it into the flour with your fingertips until you get a breadcrumb sort of consistency. Add the vanilla and eggs and mix well.
  • Pour 2/3 of the mixture into your baking pan and flatten in down gently.
  • In a separate bowl, mix together the blackberries sugar and cornflour, then scatter this all over the base.
  • In a stand mixer, (or with a hand mixer, or just a bowl with a wooden spoon) beat the cream cheese, sugar, egg yolk and vanilla, then scatter this over the blackberry mixture, then, using a knife or a skewer, swirl the cheesecake and blackberry around until it forms a nice swirls. (Try not to disturb the crust at the bottom)
  • Finally, add the oats to the remaining 1/3 of the flour mix, mix, and scatter this over the top, and bake for  40-45mins.

 

 

 

You can make this gluten free by swapping out the flour for GF plain flour or buckwheat flour, and using certified GF oats and baking powder.