These FOUR FRUITS CRUMBLE BARS are built on simple, wholefood ingredients – a layered mix of St Dalfour Four Fruits Spread with divine seasonal berries, stone fruit, with oats, spelt flour, cinnamon, coconut sugar and butter for the delish base and crumble.
I’m having a bit of play into the beautiful Four Fruits combo in my favourite St Dalfour Four Fruits Spread, but as yummy plums are in season I’ve used those in place of the original blackberries in the fruit spread. St Dalfour Fruit Spreads are made without cane sugar and sweetened with fruit juice and grape must for a richer, more natural fruit flavour. It’s a small switch that makes a difference – both in flavour and how the sweetness comes through.
The same ingredients are used for the biscuity base and to finish with a golden crumble on top.
These are the kind of bars to really make you feel like you’re having a gorgeous cafe style treat right in the comfort of home.
*This is a partnered post with St Dalfour Australia. All thoughts and opinions expressed are the author’s own*
4 FRUIT CRUMBLE BARS
Makes 15-18 bars
2 cups rolled oats
1 ½ cups spelt or wholemeal flour
½ cup coconut sugar
1 tsp baking powder
2 tsp ground cinnamon
200g butter, cut in cubes
Filling: *all fruit can be frozen or fresh*
130g strawberries, sliced
140g frozen cherries, halved
180g frozen raspberries
2 tbsp spelt or wholemeal flour
2 tbsp coconut sugar
2 tsp vanilla extract
1 tsp lemon zest
½ cup St Dalfour Four Fruit Spread
3 small plums, seeds removed, flesh finely sliced
Heat oven to 180C and line a 22cm square baking tin with greaseproof paper. Add oats, flour, coconut sugar, baking powder and cinnamon to a food processor and blitz to a crumb, then add the butter and blitz again until the butter is broken into the crumb mix. If it seems dry then add 1-2 tbsp water to moisten. Transfer to a bowl and break apart any clumps as needed. Press ⅓ crumble mixture into the base of the prepared tin, to form the biscuit base for the bars, and bake for 12-15 minutes or until golden. Whilst it bakes prepare the fruit filling. Add strawberries, cherries, raspberries, coconut sugar, spelt flour, vanilla and lemon zest to a bowl and mix well. The moisture of the fruit will grab the coconut sugar and flour at this stage. Once the base has cooked spread the fruit filling evenly over the top, then dollop spoonfuls of St Dalfour Four Fruit Spread around the fruit and spread slightly with the back of a spoon. Layer the plum slices over the top and finish by spreading the crumble mixture over the fruit. Place back into the oven to bake for 30-40 minutes or until the crumble mix is golden. Allow to cool completely in the tin before slicing into pieces and serving. Keep in an airtight container for up to 4 days or 1 week in the fridge.
