Lemonade Apple, Cardamom & Blackberry Crumble Bars


A Decadent & Hearty Treat


Sweet with Baking Spices

Makes 16 bars


For the base and crumble mixture
¾ cup rolled oats (not quick oats)
1¼ cups flour
¾ cup brown sugar
¾ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon cardamom
Pinch of salt
12 tablespoons (1½ sticks) unsalted butter, cold
½ cup walnuts, toasted and chopped

For the Lemonade apple filling

¾ cup fresh blackberries
5-6 cups Lemonade apples, peeled, cored and sliced (about 6 medium apples)
3 tablespoons unsalted butter
1 tablespoon lemon juice
½ teaspoon ground cinnamon
½ teaspoon cardamom
¼ teaspoon nutmeg
¼ cup superfine sugar
1 teaspoon vanilla extract




Preheat the oven to 350°F. Grease and line an 8” square baking pan.

To make the base and crumble mixture, combine the oats, flour, brown sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse until the mixture becomes breadcrumb-like and starts to clump together. Tip this mixture into the baking pan, reserving 1 cup for the crumble topping. Add the chopped walnuts to the reserved crumble topping and set aside.

Press the mixture evenly into the base of the baking pan and bake for 15 minutes or until golden. Set aside to cool.

As the base cools down, start making the apple filling. Set aside the fresh blackberries and combine all other ingredients in a frying pan on medium heat. Cook gently until the apples soften and start to break down.

Distribute the apple filling on top of the cooked base. Top with the blackberries, then add the crumble topping, using your fingers to clump it together.

Bake for another 20 minutes or until the topping is browned. Cut into square bars and serve warm or at room temperature.



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