Berry crumble bars

These crumble bars are suitable for those who prefer dairy-free. The oaty base holds together a little like shor bread. Use any frozen fruit, or swap the cinnamon for mixed spice.

Makes 24 Prep 10 mins Cook 40- 45 mins

120ml rapeseed oil, plus

extra for the tin

375g fine oatmeal

135g self-raising flour

180g light soft brown sugar

1½ tsp ground cinnamon

120g coconut oil

500g frozen blueberries (or whatever frozen fruit you have to hand)

1 Heat oven to 180C/160C fan/gas 4. Oil a 30 x 23cm deep-sided baking tin with rapeseed oil and line the base and sides with baking parchment.

2 Tip the oatmeal, flour, sugar and cinnamon into a large bowl and mix together really well. Add the coconut oil and rapeseed oil and rub together with your fingertips until evenly distributed.

3 Spoon 2/ of the oatmeal mixture into the prepared tin and 3 smooth it over, pressing down lightly.

4 Scatter the frozen blueberries (or other fruit) evenly over the top, then scatter the remaining oatmeal mixture over the blueberries.

5 Bake in the oven for 40- 45 mins until cooked through and golden brown on top.

6 Leave to cool completely, then cut into 24 rectangles, remove and serve. Will keep in an airtight container for up to five days.