Cuisine - - SARAH TUCK -


These were such a suc­cess the first time I made them they have quickly be­come a favourite – a bril­liant bake-and-take dessert to bring along on your camp­ing trip. When berries aren’t in sea­son, feel free to use frozen ones.

3 Granny Smith ap­ples, peeled, cored,

chopped into 2cm pieces 300g but­ter, soft­ened

1⅓ cups caster sugar

1 ta­ble­spoon vanilla ex­tract 125g pun­net blue­ber­ries 125g pun­net black­ber­ries

1 tea­spoon corn­flour

2½ cups flour

2 tea­spoons bak­ing pow­der

¾ cup sliced al­monds

Put the ap­ples in a large, deep fry­ing pan with 20g of the but­ter, ⅓ cup of the caster sugar and vanilla ex­tract and cook over medium heat for 5 min­utes.

Add the berries and cook for 5 min­utes, then mix the corn­flour with 1 tea­spoon wa­ter, add to the berries and stir to com­bine. Cook for 5 min­utes more, stir­ring oc­ca­sion­ally, then re­move from the heat and al­low to cool.

Pre­heat the oven to 180˚C and line a 26cm x 23cm bak­ing tin with bak­ing paper.

In a food pro­ces­sor, whiz the re­main­ing but­ter with the flour, re­main­ing 1 cup caster sugar and bak­ing pow­der un­til it starts com­ing to­gether in big clumps.

Tip three-quar­ters of the mix­ture into the pre­pared tin and smooth firmly with the back of a ta­ble­spoon, then top the base with the berry and ap­ple mix­ture.

Add the al­monds to the re­main­der of the mix­ture in the food pro­ces­sor and pulse a few times to in­cor­po­rate. Take hand­fuls of this mix­ture and squeeze into clumps all over the berries. Bake for 35 min­utes or un­til golden.

Cool in the tin then slice into bars. Store in an air­tight con­tainer for up to 4 days.

WINE A hon­eyed, fleshy-tex­tured noble ries­ling. We rec­om­mend the Loop Rd Noble Ries­ling 2016.

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