Blackberry and apple hedgerow crumble bars
Makes: 10
Prep time: 15 minsTotal time: 
Recipe photography by Martin Poole
Blackberry and apple hedgerow crumble bars
Part biscuit, part tart and part crumble, these hedgerow bars will be a firm favourite every autumn
Makes: 10
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
324Kcal
Fat
15gr
Saturates
8gr
Carbs
43gr
Sugars
23gr
Fibre
2gr
Protein
3gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the base and crumble top
- 100g light brown sugar
- 150g salted butter, melted
- 250g plain flour
- 1 tsp ground cinnamon
- 30g hazelnuts, roughly chopped
For the filling
- 225g blackberries
- 150g apple, peeled, cored and diced
- 100g caster sugar
- 1 tbsp cornflour
- zest of 1 lemon and the juice of ½ lemon
Step by step
Get ahead
The bars can be kept in an airtight container at room temperature for up to 3 days, or can be frozen.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a loose-based 20 cm square baking tin.
- Stir the sugar into the melted butter and then add the flour and cinnamon. Fold until well combined. Reserve a third of the mixture and set aside in the fridge, then press the remaining mixture into the bottom of the prepared tin. Bake in the oven for 12-15 minutes or until golden and just set, then set aside to cool.
- In a bowl, combine all of the filling ingredients. Spoon over the baked base. Take the chilled dough out of the fridge and mix the hazelnuts through it, then scatter this over the fruit mixture in the tin. Return to the oven to bake for another 40 minutes, or until the fruit has softened and the crumble is golden. Cool completely and then let chill for 10 minutes before cutting into bars.
