Blackberry and Apple Bars along with Hazelnut crumble


  1. The butter, flour, and 1/2 cup (110g) of castor sugar in the food processor until the mixture resembles fine bread crumbs. Add eggs and vanilla, then hero to join. Shape into a ball, then attach it to a plastic wrap and chill for 20 minutes.
  2. Meanwhile, place apples, BlackBerry, lime juice, the remaining 1/4 cup (55g) of the castor sugar and 1/2 cup (125ml) of water in a large pan. Bring to a boil, then reduce heat to medium and bring a boil for 15-20 minutes until the apple is soft and most of the liquid has been evaporated. Remove from fire, cool, then mixture until smooth. Set aside.
  3. Prehead oven up to 180 ° C. Fat and place a 24cm x 30cm cake with baking paper. For crumbs, flour and butter in the food processor until the mixture resembles bread crumbs. Add the remaining ingredients and pulse pulses to be combined.
  4. Open the biscuit cake from the refrigerator, then open and spread it into the disk. Place between 2 sheets of baking paper and roll into 24cm x 30cm rectangle, then use it to coat the cake pan.
  5. Severe a base with a fork, then bake for 20 minutes or until it starts brown. Cool for 5 minutes, then apply jam on the base. Sprinkle above crushed, then sprinkle with the remaining 2 tablespoons of brown sugar.
  6. Open for 25-30 minutes or until golden. Let it cool for 30 minutes or until tight, then cut it into a box and serve.


  • 150g chilled un salted butter, chopped
  • 2 cups (300g) plain flour, sifted
  • 3/4 cup (165g) caster sugar
  • 1 egg, lightly whisked
  • 1 teaspoon vanilla extract
  • 2 Granny Smith apples, peeled, chopped
  • 250g fresh or frozen, thawed blackberries
  • Juice of 1 lime


  • 1/2 cup (75g) plain flour
  • 100g chilled unsalted butter, chopped
  • 1/3 firmly packed cup (80g) brown sugar, plus extra 2 tablespoons to sprinkle
  • 1/2 cup (45g) rolled oats
  • 1 cup (125g) roasted hazelnuts, chopped
  • 1/2 teaspoon ground ginger

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