February 18, 2017 by dgarnett2013
Blackcurrant Crumb Slices: Gatherings by Flora Shedden
You can use any berry, and it’s good with overripe fruit. Rhubarb and raspberries are particularly good.
- 125g unsalted butter, softened
- 125g caster sugar
- 2 eggs
- 125g self-raising flour
- 1 tsp vanilla paste
- 200g blackcurrants
- 200g blueberries
- 5 tabs demerara sugar
For the crumble
- 40g cold butter, cubed
- 40g caster sugar
- 75g oat flour (ie 75g rolled oats ground into powder)
Preheat the oven to 180℃/
Grease and line a deep 23cm square baking tin.
First, make the crumble. In a bowl, rub the cold butter into the sugar and oat flour to form a rough crumble.
Refrigerate the mixture for at least 15 mins to allow it to firm up. This can also be made in advance and kept in the fridge at this stage overnight.
For the base, beat the softened butter and sugar together in a bowl until light and fluffy.
Add the eggs one at a time, adding 2 tabs flour with each addition (this will prevent the batter from splitting).
Once the mixture is smooth, fold in the remaining flour and the vanilla bean paste.
Spoon the mixture into the prepared tin and spread it out in an even layer.
Top evenly with the berries, then the chilled crumble. Sprinkle over the demerara sugar to finish.
Bake for 40 mins or until a knife inserted into the centre comes out clean (or with only fruit on it and no uncooked batter from the base layer).
Allot to cool completely in the tine, then cut the slab into 10 bars or squares if you prefer.
Store in an airtight container for up to 5 days.
Made the day the tails arrived in the post from Jackie.