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🍰 Crispy Crumble Bars with Apricots

284 kcal · 30 min · 4 servings

Ingredients

• Apricots, fresh 250 g
• Raspberries, fresh 250 g
• Brown sugar 250 g
• Cornstarch 50 g
• Lemon juice 1 tbsp
• Tonka bean paste 1 tsp
• butter 200 g
• Salt pinch
• Vanilla extract 1 tsp
• Wheat flour, Type 405 350 g
• Oat flakes, fine 100 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius top/bottom heat.
2. 2. Line a baking tray with baking paper.
3. 3. Place the cake ring on the prepared tray.
4. 4. Halve the apricots and remove the pits.
5. 5. Cut the apricot halves into quarters.
6. 6. Place the apricot pieces in a bowl.
7. 7. Add the raspberries to the bowl.
8. 8. Add 50 grams of raw cane sugar.
9. 9. Add the starch (cornstarch).
10. 10. Add the lemon juice.
11. 11. Add the tonka paste (a sweet, aromatic paste made from tonka beans).
12. 12. Mix all the filling ingredients well together.
13. 13. Set the finished filling aside.
14. 14. Take the butter and 200 grams of raw cane sugar.
15. 15. Add a pinch of salt.
16. 16. Add the vanilla extract.
17. 17. Add the flour.
18. 18. Add the oat flakes.
19. 19. Knead the butter with the other ingredients into a dough.
20. 20. Take half of the dough.
21. 21. Press this half of the dough smoothly into the cake ring.
22. 22. Spread the prepared fruit filling evenly over the dough base.
23. 23. Take the remaining half of the dough.
24. 24. Crumble the remaining dough over the filling.
25. 25. Bake the crumble in the preheated oven at 180 degrees for about 35 minutes.
26. 26. Take the crumble out of the oven.
27. 27. Let the crumble cool down completely.
28. 28. Carefully release the crumble from the cake ring.
29. 29. Cut the crumble into even bars.

Nutrition per serving

• kcal: 284
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 42 g